Maple Butter Twist Kuchen Recipes

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 70 minutes., In a small bowl, combine the first 7 filling ingredients; beat for 2 minutes. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each into a 16x8-in. rectangle. Spread filling to within 1/2 in. of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with a long side., With a sharp knife, cut each roll in half lengthwise. Open halves so cut side is up; gently twist ropes together. Transfer to 2 greased 9-in. round baking pans. Coil into a circle. Tuck ends under; pinch to seal. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks. Combine the confectioners' sugar, maple flavoring and enough milk to reach desired consistency; drizzle over warm cakes.

Steps:

• 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.

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, egg, maple flavoring, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine the sugar, walnuts, cinnamon and maple flavoring; set aside. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; place 1 circle on a greased baking sheet or 12-in. baking pan. Spread with a third of the butter; sprinkle with a third of the filling. Repeat layers twice. Pinch edges of dough to seal., Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge 5 or 6 times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes., Bake at 375° until golden brown, 18-20 minutes. In a small bowl, combine glaze ingredients; set aside. Carefully remove coffee cake from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze.

Steps:

• Dough:Pour milk into a small bowl. Sprinkle yeast evenly over milk, and let stand until foamy, about 5 minutes. Stir in sugar, butter, egg, orange zest, and salt. Stir in flour (dough will be very soft and wet). Place dough in a buttered bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Punch down dough, and press into the bottom of an 8-inch round plain or fluted cake pan, making edge slightly higher than center. Cover, and let rise until puffed, about 45 minutes.
• Filling:Preheat oven to 350 degrees. Whisk together all filling ingredients until smooth. Press down center of risen dough, then pour in filling. Bake until golden brown around edge (filling will still be wobbly but will continue to set as it cools), about 30 minutes. Let cool on a wire rack. Serve slightly warm or at room temperature straight from the pan.

Steps:

• Preheat oven to 425 degrees F (220 C).
• Mix cream cheese, confectioner's sugar, and margarine or butter. Reserve.
• Mix brown sugar, nuts, and syrup in ungreased 13x9x2 inch pan. Spread evenly.
• Mix baking mix, milk, white sugar, and egg until dough forms. Beat vigorously 20 strokes. Gently smooth dough into a ball on a cloth-covered board dusted with baking mix. Knead 8 times.
• Roll the dough out into a 16x9 inch rectangle. Spread with the cream cheese mixture. Carefully fold the dough lengthwise into thirds. Press edges to seal securely. Cut into 16 1-inch strips. Gently twist ends of strips in opposite directions. Arrange on the brown sugar mixture.
• Bake at 425 degrees F (220 C) until brown, about 15 minutes. Invert on a heatproof serving plate. Refrigerate any remaining rolls.

Steps:

• Sprinkle yeast over warm water.
• Set aside.
• Heat next 4 items until sugar dissolves and butter melts.
• Cool to lukewarm.
• Add dissolved yeast.
• Set aside.
• In a large bowl add flour, eggs and yeast mixture.
• Stir until smooth and blended.
• Pour into a buttered 13 x 9 inch pan spreading dough even.
• Let rise in warm place 45 minutes.
• Mix rest of items well and sprinkle over top of dough.
• Bake at 375 degrees for 30 minutes or until top is golden and syrupy.

Steps:

• Cut the butter into 1-inch pieces and place the pieces in the work bowl of a mixer fitted with the paddle attachment. Add the maple syrup. Starting on slow speed, beat until the butter and syrup start to incorporate.
• Turn up the speed to high and beat for 1 to 2 minutes, or until the mixture softens. The outside of the mixing bowl should feel cool. If the bowl begins to get too warm, stop the mixer and refrigerate the bowl for 15 minutes before continuing.
• When all the ingredients are well mixed, use a spatula to scrape the butter onto a large sheet of parchment paper or wax paper. Roll the butter into a long tube that is 1 to 2 inches in diameter, and twist the ends to seal in the butter. Chill for at least several hours.
• The butter can be refrigerated for 3 to 4 days or frozen for several weeks. When you are ready to serve the butter, cut it into rounds and remove the parchment paper. Alternatively, simply put it into a ramekin and place it on the table.
• Add 1/2 cup toasted, finely chopped walnuts after the syrup is incorporated. You also may want to try Maple Pecan or Maple Almond butters.

Steps:

• In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.