Recipe of Award-winning Maple and Brown Sugar Twist

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, maple and brown sugar twist. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Maple and Brown Sugar Twist is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Maple and Brown Sugar Twist is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook maple and brown sugar twist using 17 ingredients and 24 steps. Here is how you cook it.

The ingredients needed to make Maple and Brown Sugar Twist:

1. Prepare 2 Tablespoons yeast
2. Prepare 1 cup warm water
3. Take 1/2 cup sugar plus 1 teaspoon
4. Prepare 1/2 cup butter or oil
5. Prepare 3 eggs well beaten
6. Take 1 1/2 tsp. Salt
7. Prepare 4 1/2-5 cups All purpose Flour
8. Take Filling:
9. Get 1 cup brown sugar
10. Take 1/3 cup pecan or walnuts
11. Get 1 tsp. Cinnamon
12. Prepare 1 tsp. Maple extract
13. Get Glaze:
14. Make ready 2 tbsp. Butter melted
15. Take 1 tbsp. Milk
16. Prepare 1/2 tsp. Maple extract
17. Get 1 cup powdered sugar

Instructions to make Maple and Brown Sugar Twist:

1. In bowl add warm water, yeast and tsp of sugar. Stir
2. While yeast is foaming, sift flour and salt in separate bowl.
3. When yeast has bloomed, add beaten eggs, sugar and oil. Mix well.
4. With dough hook attatchment, on lowest setting, start adding flour and salt mixture.
5. Knead on medium speed about 5 minutes. Scraping down sides few times.
6. The dough should be slightly pulling away from sides. It should just barely stick to your finger when tested.
7. If it is too sticky, add a little more flour and knead another minute.
8. Let dough rise in warm place until doubled in size.
9. Punch down dough and turn out on heavily floured surface.
10. Knead with hands until dough is elastic and does not stick to hands. Usually a couple minutes.
11. Divide dough into 3 equal balls.
12. Spray a round pizza pan with non stick spray.
13. Stretch and roll out first ball to fit inside bottom of pan.
14. Brush dough with 1/4 of the melted butter.
15. Sprinkle 1/3 filling over entire surface. Patting down into dough.
16. Repeat with next two balls of dough laying next layer over top of last.
17. When you have all 3 layers ready, use 2 inch round lid or such to make indent of circle in middle of dough. Do not cut just make slight impression.
18. Starting from outside of the circle in the middle, use a sharp knife or pizza cutter is best, cut 16 equal wedges.
19. I start out like cutting a pizza and just cut 8 in half to make 16 wedges.
20. Take 2 strands and twist in opposite directions and pinch ends together of two strands. Repeat with all strips.
21. Bake at 350 for roughly 20 to 30 minutes. Check at 20. Cook until golden brown and no longer doughy in middle.
22. Sometime i lay foil over top when it starts to brown then finish browning after center is set.
23. Brush with melted butter. Serve warm or room temperature.

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