Charlotte Rose from Winnipeg has been a sweet commenter and I'm just tickled pink to feature her favorite fall recipe. As she said to me in her email, she bakes according to seasons.
Charlotte has taught this recipe to "Mom and Toddler Groups" in her church.
Heat . . .3/4 cup milk
1/4 cup butter
until very warm.
Blend with 1 cup flour,
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon instant dry yeast
1 teaspoon maple extract
1 egg
Beat this with an electric beater on low for 2 minutes.
Add remaining 1 3/4 cups to 2 cups of flour and knead to a soft dough.
It will become smooth and elastic in about 5 minutes.
Let rise for about 45 minutes in a bowl covered in plastic wrap.In the meantime, make your maple streusel
1/4 cup melted butter
1/2 cup sugar
1/3 cup chopped nuts
1 teaspoon cinnamon
1 teaspoon maple extract
Combine this together and let sit
Divide the dough into 3 balls.
Take out a pizza pan, and butter it.(I used parchment paper but I still buttered it)
Roll out the 3 balls of dough to about 12 inches.
Put 1/3 of the streusel on the first layer of dough, put another layer of dough on top of this and put the second amount of streusel on.
Finish with the third layer of dough and again the 1/3 amount of streusel.
Put a 2 inch cup on the center of the dough and cut 16 wedges with scissors. (use the glass as a guide as to how far to cut. They'll stay even all around . .in the picture below you can see the faint outline of the glass rim in the center)
Twist each wedge 5 times. Remove the glass.
Make a glaze of
Twist each wedge 5 times. Remove the glass.
Cover with a light Tea Towel and let rise for 30 - 45 minutes.
Preheat the oven to 375 degrees. I used a convection oven at 350 degrees.
Bake the twists until golden brown about 18 - 22 minutes
Cool for about 5 minutes on the pan and remove to a cooling rack.
Make a glaze of
1 cup icing sugar
2 tablespoons of melted butter
1 -2 tablespoons of milk
1/2 teaspoon of maple extract
Drizzle this over the warm rolls.
Okay,
Okay,
Have a wonderful day my friends.
How did you change the options to write such a lovely little message under the "leave your comment?" I've never seen that before!
ReplyDeleteAnyway, I was going to say YUM! I don't even like the flavor of maple (weird, being a canadian and everything) but these pictures make me froth at the mouth. You can come over and bake for me any day.
Yummy...I am drooling! Thanks Charlotte for the recipe and Lovella for making it almost too pretty to eat(I said almost!)
ReplyDeleteI will surely try that recipe very soon.
Hmmm...got some baking right now, Charlotte? I do after all only live a 'stone's throw' away! lol
Oh yes, they've added a new commenr form message box . .go to settings---comments---and then just write in the newly provided special comment box . .pretty skookum.
ReplyDeleteRW . .thanks for the invite, perhaps we'll have to have a baking night one evening . .let's see . .your first available evening without homework should be 2008?
wow. i e-mailed the recipe this morning and tada......there it sits all baked and ready to eat. i worked all day today but you've inspired me to bake tonight.
ReplyDeletebetty r, come on down for fasba, my daughter brought honduran coffee back from her trip. the twist and a cup of coffee with good geselshaft sounds great....;o)
lovella thanks for sharing the recipe.
Oh my ... can't wait to try it. Looks absolutely delicious. I love how you explain the steps and make it sound so easy. How do you manage to bake such amazing goodies and stay so slim? I'm definitely trying this recipe out.
ReplyDeleteOh, that looks SO delicious! I could use a slice of that right now, to ease some "first day back" stress!
ReplyDeleteOh my, Sigh!!!!
ReplyDeleteNow that is worth baking just for the smell!!! and enjoying the ooohs and aaaahs from my blessed guests who aren't Celiac!!!!
Thank you, both -- Lovella and Charlotte!!!
Lovella, this looks fantastic!
ReplyDeletesandy
Wow! Magazine quality without the fake plastic or bright lights! You are one amazing woman who can write, bake and produce such a beautiful sight! I like Candice's idea of relieving the first day back stress!
ReplyDeleteI do apologize for not making it for lunch!!! I'll explain later. Hope I'm forgiven! I see the errors of my ways in plain blogland!
My gram had a recipe for yeast rolls that I always make in the fall...I could alwaysbadd the maple to the icing....I'm in the mood and it's not even cloudy
ReplyDeleteI'll be right over! If only that were possible....smile. I don't dare make this until we have company over...much too tempting; I'd be eating it all day long...
ReplyDeleteOye! If you ever open a B&B I will be your most loyal customer!!!
ReplyDeletejust got home from church... opened your blog...
ReplyDeleteand wow there was a delicious looking dessert.... Can I have a piece with a large glass of cold milk?
Sigh....just how to you stay so thin when you are such a fabulous cook/baker?!?!?!
ReplyDeleteAnother recipe that I can't wait to try! Sounds like a Christmas morning treat to me!
ReplyDeleteI'm so glad I stopped by! This falls right in line with my favorite kind of sweet for my coffee! Thank you for the pictures, Lovella! And thanks for the recipe, Charlotte Rose! =)
ReplyDeleteoh Lovella that looks to tasty!
ReplyDeleteYummy!!!! Charlotte is related to my son-in-law so I have heard of the wonderful things that come from her kitchen. I've also heard of her genuine gracious heart for people, and that at her table there would always be room for one more. I'll be sure to have some friends in for coffee one of these fall mornings and welcome them in with the wonderful smell of maple. Thanks for sharing this recipe. Kathy
ReplyDeleteahhh, kathy i'm so touched. what kind and gracious words. i hope you enjoy this recipe and next time you come to winnipeg, stop by i would love to give you a biiiig hug, one that you could pass on to lovella too. ;oif i get enough warning perhaps i will bake up this tasty treat.........when are you coming? smile
ReplyDeletelovella thankyou for featuring this recipe. it is great fun reading all the comments.
Oh gee...I kept looking at this when I was at ref desk on Tuesday, and here I am again, drooling. I'm am so making this for my folks on Sunday.
ReplyDeleteAggggghhhh....I'm hungry!
Oh, for heaven sakes, Lovella! You tryin' to get me fat??? Why, if I print off this recipe, and then I bake this...why there is no tellin' what could happen to my hips!
ReplyDeleteOh yeah. I forgot. You said I should share. I know. I know. I learned it in kindergarten.
These look yummy. I may have to try to make some the next weekend I am off. Thanks for the recipe.
ReplyDeleteYou are so bad - that recipe is too good - I have to make it now!!
ReplyDeleteI made the maple twists a today and was just taking them out the oven as my husband came home from work. We sat down as a family and enjoyed them right away! These are very very good! I like to make cinnamon rolls, but these s are so much better! Thank you for such a great recipe that we can share with our families! (I didn't have maple flavoring so I used real maple syrup. This seemed to work well, even though I'm sure there would be more maple flavor had I used the other.)
ReplyDeleteHello there,
ReplyDeleteI have been following your blog for some time and thought I would make this recipe for a friend of mine. In the Streusal portion is that brown sugar? The picture looks like brown sugar but the recipe doesn't refer to brown sugar so I just wanted to make sure it wasn't something else I was seeing. Thank you so much for the wonderful blog.
Melissa D. SC dono7695@bellsouth.net
hey melissa from SC :-) possibly that's the cinnamon and the maple flavoring that is making it look like brown sugar. Altho Brown sugar in it would have to be wonderful!!
ReplyDeleteHello Lovella
ReplyDeleteI really enjoyed visiting your blog and I am going to try your maple twist ring very soon, as i still have some maple syrup from last year and my father in law is preparing a new batch at the moment.. a good excuse to bake right???
i will let you know how it turn, but sure looks delicious.. thanks for sharing
Arlette
I just found your blog via someone elses. These maple twists sounds HEAVENLY! My printer is going as I type. I appreciate your profile! It almost could be my own!!!!
ReplyDeleteThese are so beautiful and I love the top photo with the fall leaves.
ReplyDeleteThese were absolutely delicious and simple to make. I just discovered this page a little while ago when I was looking for some new recipes using farmers sausage and the picture of these twists caught my eye. I could hardly wait to make them!
ReplyDeleteThey look delish...will definately give them a try!
ReplyDeleteThis recipe isn't going anywhere, right? I won't have time to make it for a couple of weeks and it sounds so good! Thinking about it today I could practically smell the maple glaze. Can't wait to have it with some good strong coffee on a cold morning. I just found this recipe-treasure trove and I am so excited. Thanks for being such wonderful, inventive women.
ReplyDeleteHello Lovella, what a wonderful cake you are showing on your blog, the looks of it remind me about one from my childhood which my mother made.
ReplyDeleteI do however have a problem, the maple extract is as far as I have found out not known here in Europe, but I will keep on searching.
Thanks for the lovely recipe and greeting from the Netherlands.
Annette
HI Lovella
ReplyDeleteI am a Aussie and was just wanting to know if there was anything I could use instead of maple exract cause I haven't been able to find any the shops.
Lovella,
ReplyDeleteI made these twists last night and they turned out great! Thank you for the recipe. My streusel was clumpy, and hard to spread, but in the end, they looked and tasted great.
Hi. Thanks for linking your page in MCC. I was wondering HOW do you get the dough and frosting so light colored? Mine always comes out caramel colored. What brand in your maple flavoring? We really only have one brand in the 6 stores that I have been able to find (here in Boise, Idaho). Thanks again! WE devour this recipe! My family has made it a Thanksgiving tradition.
ReplyDeleteA wonderful recipe and a beautiful blog. I had trouble seeing because of the colors. Doylene
ReplyDeleteFirst of all, I am delighted to find your blog! It is full of recipes I cannot wait to try! In fact, I have the Pulled Pork recipe in the crock pot as we speak. My house smells delightful!! And we cannot wait until dinner to try it. I do have a question for you though. On your Maple twist recipe, I was reading over the directions, and was a little confused as to how much flour total was in the recipe. A total of 2 cups, or 2 3/4? I am anxious to give these a try next. And your recent post on the Peppermint Biscotti...all I can say is WOW! Again, thank you for your fabulous recipes.
ReplyDeleteSincerely,
Lisa
We tried the Pulled Pork recipe tonight for dinner and it was delicious!Turned out I was reading the recipe wrong for the Maple Twists, so please disregard my question about the flour. Thanks again!!
ReplyDeleteLisa
I am drooling too over this recipe but would also love to know if anyone has tried to adjust the recipe to make it safe for gluten free or celiac?
ReplyDeleteI would love to hear your suggestions!
Thanks,
Rebecca
These "Maple Twists" are wonderful. I made them three times in December. One time to share with the fellows after quartet practise and twice as gifts. Thank you so much! I enjoy your blog and the "Mennonite Girls Can Cook" blog also.
ReplyDeleteI absolutely love all of the recipes on your BLOG, even though I am still dreaming of baking any of them... or making them any of them....and reading them and looking at the pictures alone causes my hips to expand! This one has to be one of the best I have seen and I am really hoping that I can take the time to make these for my husband, who loves sticky buns and maple flavor. Thank you for sharing your wonderful recipes!
ReplyDeleteWhat a wonderful recipe this is! Thanks to you and your friend Charlotte for sharing and for the delicious inspiration today!
ReplyDeletehey lovella! just jotting down this recipe while my parents are visiting so that my mom can make this with me tomorrow! i'm hopeless when it comes to baking, so i'm hoping that having her stand beside me will help. SO excited to taste them!!!
ReplyDeletep.s. i looked around for a good 10 minutes on the MGCC blog for this recipe before realizing that it is posted on YOUR blog! i just assumed that charlotte was the same charlotte that writes for MGCC. funny.
I wonder if you could use maple syrup in place of the extract? I might try this out tomorrow. I do have the extract, would it be stronger than the syrup?
ReplyDeleteJen, I think that you would want to use the extract. The syrup wouldn't have enough of the flavour to have the maple syrup taste.
DeleteThanks for your reply, I'll use the extract. Printing the recipe now, thank you!
Delete