- Cooking Time: 40
- Preparation Time:
- 1 cup water
- 1/4 cup margarine or butter, softened
- 1 egg
- 3 1/2 cups bread flour
- 1/3 cup sugar
- 1 teaspoon salt
- 1 1/2 teaspoons bread machine or quick active dry yeast
- Walnut Filling (Below)
- Maple Icing (Below)
- Walnut Filling:
- 1/4 cup finely chopped walnuts
- 2 tablespoons maple-flavored syrup
- 2 tablespoons margarine or butter, softened
- 1/2 teaspoon ground cinnamon
- Maple Icing:
- 1 cup powdered sugar
- 1/2 teaspoon maple extract
- About 1 tablespoon milk
- MEASURE carefully, placing all ingredients except Walnut Filling and Maple Icing in bread machine pan in the order recommended by the manufacturer.
- SELECT Dough/Manual cycle. Do not use delay cycles.
- REMOVE dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Prepare Walnut Filling.
- GREASE rectangular pan, 13x9x2 inches. Roll or pat dough into 16x10-inch rectangle on lightly floured surface. Spread half of the filling lengthwise down center third of rectangle. Fold one outer third of dough over filling; spread remaining filling over folded dough. Fold remaining third of dough over filling; pinch edge to seal.
- CUT crosswise into sixteen 1-inch strips. Holding a strip at each end, twist in opposite directions. Place strips about 1 inch apart in pan, forming 2 rows or 8 strips each. Cover and let rise in warm place 50 to 60 minutes or until double. (Dough is ready if indentation remains when touched.)
- HEAT oven to 350°. Bake 35 to 40 minutes or until golden brown. Drizzle Maple Icing over warm twists. Serve warm.
NotesThese are quite different from the regular cinnamon twist.
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