This puts a whole new spin on breakfast! Maple Twists are like a tear-and-share bread with even more emphasis on tearing; this pastry positively encourages you to grab a twist and bite into it one-handed. Once you do, you’ll find a flaky, buttery pastry filled with crunchy pecans coated in sweet maple sugar. Don’t forget the creamy maple glaze over top for a sticky sweet sensation! Maple Twists are guaranteed to wow everyone at brunch and then disappear in a flash. Make sure you save yourself one!
Ingredients
For the dough:
- 3/4 cup milk
- 1/4 cup butter
- 2 3/4 cups flour, plus more, to taste
- 3 tablespoons white sugar
- 1/2 teaspoon salt
- 1 tablespoon active dry yeast
- 1 teaspoon maple extract
- 1 egg
For the filling:
- 1/4 cup butter, melted
- 1/2 cup white sugar
- 1/2 cup pecans, chopped
- 1 teaspoon cinnamon
- 1 teaspoon maple extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons butter, melted
- 1 tablespoon milk, plus more, to taste
- 1/2 teaspoon maple extract
- 1/2 teaspoon vanilla extract
Directions
Step 1 –Lightly grease a bowl. Set it aside.
Step 2 –In a small saucepan, warm 3/4 cup of the milk and 1/4 cup of the butter over low heat until warm.
Step 3 –Pour the warm milk mixture into the bowl of a stand mixer fitted with a dough hook attachment.
Step 4 –Add in 1 cup of the flour, 3 tablespoons of the white sugar, 1/2 teaspoon of the salt, the yeast, 1 teaspoon of the maple extract, and the egg.
Step 5 –Beat the flour mixture on low for 2 minutes.
Step 6 –While continuing to beat, gradually add the remaining 1 3/4 cups of the flour. Beat on medium speed until a soft dough forms. Add the extra flour, a little at a time, if the dough doesn’t appear to be coming together.
Step 7 –Increase the speed to medium-high and beat until the dough is soft and supple, for about 6 minutes.
Step 8 –Using the extra flour, lightly dust a work surface. Transfer the dough to the prepared work surface.
Step 9 –Knead the dough with your hand until it is smooth and elastic, about 1 minute.
Step 10 –Form the dough into a ball. Place the dough ball in the prepared bowl. Cover the dough loosely and let it sit in a warm place until it doubles in size, about 45 minutes-1-1/2 hours.
Step 11 –Prepare two baking sheets by layering a cooling rack on top of a baking sheet and lining them with parchment paper.
Step 12 –In a small bowl, combine 1/4 cup of the melted butter with the remaining white sugar, the pecans, the cinnamon, and 1 teaspoon of the maple extract.
Step 13 –Once the dough has risen, divide it into 2 equal pieces. Roll each piece into a 12-inch circle.
Step 14 –Place the first circle on the prepared sheet pan. Top the first circle with 1/2 of the filling mixture, spreading it as thin as possible.
Step 15 –In the center of the dough round, mark a circle about 2 inches in diameter. Using kitchen shears or a knife, cut from the outer edge of the dough to the edge of the center mark, making 10-12 wedges.
Step 16 –Gently lift and twist each wedge a few times, tucking in the end so it stays twisted.
Step 17 –Repeat the rolling, filling, and twisting process with the remaining dough and filling mixture.
Step 18 –Lightly cover the pastries with plastic wrap. Let the dough rise for 45 minutes-1 hour.
Step 19 –Preheat the oven to 350 degrees F.
Step 20 –Bake until the top is lightly golden-brown, for about 18-22 minutes.
Step 21 –Transfer the twists from the oven and let them cool for 5 minutes.
Step 22 –In a bowl, whisk the powdered sugar, the remaining melted butter, 1 tablespoon of the remaining milk, the remaining maple extract, and the vanilla extract together into a glaze. Add the extra milk, a little at a time, if the glaze is too thick.
Step 23 –Drizzle the glaze over the twists.
Step 24 –Serve!
