Shaping Families

Maple Twists

Charlotte Penner, one of the authors of Mennonite Girls Can Cook says, "I have taught women’s groups at several churches how to make this recipe. It has been deemed a fantastic recipe, and is so much fun to do together in a large group. It easier to make these twists than it looks, and they are worth the effort. You will be so pleased from the time the aroma of baking cinnamon and maple teases your senses until you enjoy your first bite. This is a good recipe to enjoy in fall and winter. Happy baking!"

 

Dough
¾ cup / 175 ml milk
¼ cup / 60 ml butter or margarine
2 ¾–3 cups / 675–750 ml flour
3 tablespoons / 45 ml sugar
1 tablespoon / 15 ml quick rise yeast
½ teaspoon / 2 ml salt
1 egg
1 teaspoon / 5 ml maple extract

Filling
½ cup / 125 ml sugar
cup / 75 ml of chopped nuts, optional
1 teaspoon / 5 ml cinnamon
1 teaspoon / 5 ml maple extract
¼ cup / 60 ml melted butter, for brushing between the layers

1 cup / 250 ml icing sugar
2 tablespoons / 30 ml butter, melted
1–2 tablespoons / 15–30 ml milk
½ teaspoon / 2 ml maple extract 

1. Heat milk and butter until very warm and butter begins to melt.
2. In a mixer, blend liquids with 1 cup flour, sugar, yeast, salt, egg, and extract on low speed for 2 minutes.
3. By hand, stir in remaining flour to form a soft dough; knead 5 minutes.
4. Let rise in the oven with the oven light on for 45 minutes or until double in bulk.
5. Meanwhile combine the filling ingredients.
6. Grease a 12-inch / 30-cm pizza pan with butter or margarine.
7. Divide dough into 3 balls. Roll out 1 ball to fit the pizza pan.
8. Brush with melted butter and top with 1/3 of the filling. Repeat layers with remaining balls.
9. Place a round 2-inch / 5-cm glass or cookie cutter in the center of the dough and press down to cut a circle.
10. With a sharp scissors, cut 16 wedges from the outside to the center.
11. Twist each wedge about 3–5 times; press down end to hold in place.
12. Cover and let rise until double in bulk.
13. Bake in a preheated oven at 375° F / 190° C for 18–22 minutes or until golden brown.
14. Cool 5 minutes. Remove from pan onto serving dish.
15. While warm drizzle with the glaze.
    
    Yields 16 twists 

 

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