Sugar Nut Twist
- Reviews 1
Ready In: 3 hrs
Serves: 16
Ingredients
Dough
- 1 1⁄4 cups milk
- 1⁄3 cup canola oil (can use vegetable oil)
- 1⁄3 cup sugar
- 1 teaspoon salt
- 3 3⁄4 cups flour
- 2 1⁄4 teaspoons bread machine yeast
- 1 teaspoon maple flavoring (can use 2 tsp maple syrup)
Filling
- 1 1⁄2 cups finely chopped pecans (can use walnuts)
- 3⁄4 cup packed brown sugar
- 3⁄4 cup sugar
- 3 teaspoons ground cinnamon
- 3 teaspoons maple flavoring (can use 6 tsp maple syrup)
- 1⁄3 cup butter, melted
Directions
- Place all dough ingredients in order recommended by your bread machine manufacturer. Select dough cycle and start machine.
- Combine the first five filling ingredients in a medium bowl; set aside. Turn the dough onto a lightly floured surface; divide into thirds.
- Roll one portion of the dough into a 12 inch circle. Transfer to a greased 12 inch pizza pan or a large greased cookie sheet (I line mine with parchment paper instead of greasing it. It's very easy to lift from the pan that way).
- Brush with a third of the butter; sprinkle with a third of the filling. Repeat twice with the remaining dough, butter, and filling, placing each circle of dough over the previous layer. Pinch outer edges to seal.
- Place a small glass in the center of the dough. With kitchen shears, cut from the outer edge to the glass to form 16 wedges. Remove the glass; twist each wedge three times.
- Cover with plastic wrap. Let rise in a warm place until doubled, about 30 minutes.
- Uncover dough. Bake at 375 F for 30-40 minutes until deep golden brown, checking frequently for doneness. Remove from pan to a wire rack.
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