Maple Butter Twist Kuchen
This recipe came from my sister. Prep time includes letting the dough rise twice. Although time consuming, the end product is so worth it. Sit back and enjoy the compliments!
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INGREDIENTS
NutritionDough
- 2packages active dry yeast
- 1⁄2
- 1⁄2
- 1⁄2cup sugar
- 1teaspoon salt
- 2
- 1⁄2
- 4 1⁄2 - 5cups flour
Filling
- 1⁄4cup soft butter
- 1⁄2cup brown sugar
- 1⁄3cup sugar
- 1⁄4cup maple syrup
- 2tablespoons flour
- 1⁄2teaspoon cinnamon
- 1⁄2teaspoon maple flavoring
- 1⁄2cup chopped walnuts
Icing
- 1⁄2
- 1⁄4teaspoon maple flavoring
- 2 -3teaspoons milk
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DIRECTIONS
- Dissolve yeast in warm water.
- Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups flour.
- Beat until smooth.
- Mix in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
- Place in greased bowl; turn greased side up.
- (At this point dough can be refrigerated 3-4 days.) Cover and let rise in warm place until double, about 1 1/2 hours.
- Punch dough down.
- Divide dough in half, using 1/2 at a time.
- Roll dough into rectangle, 15"x9".
- Cream the filling ingredients together.
- Spread each 15"x9" rolled rectangle with 1/2 of the filling ingredients.
- Roll up, beginning at wide side.
- Pinch edge of dough into roll to seal well.
- Stretch roll to make even.
- With sealed edge down, shape into ring on lightly greased baking sheet.
- Pinch ends together.
- With scissors or sharp knife, make cuts 2/3 of the way through ring at 1" intervals.
- Twist each section on its side with the cut side out.
- Let ring rise until double.
- Bake 20-25 minutes at 350 degrees until top is golden brown.
- While warm, frost with icing.
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