Yeast Breads

Maple Twists

Maple Twists | A Palate For Pie

Happy Friday! I’m going to make this quick, as I’ve had a hectic week and as I’m writing this I still have a quiz to study for.

Okay, this week’s recipe is a good one. I’ve been making these twists for a few years now, and they are always the perfect addition to a weekend breakfast. They are full of delicious maple flavor, filled with streusel, and the dough comes out nice and tender. The maple extract I use is imitation, which isn’t ideal, but the twists are good enough that I’ve come to accept the fake flavoring. If anybody knows of a good brand of pure maple extract I would appreciate the recommendation! My local grocery stores don’t carry any and the reviews I’ve seen for various brands of pure extract online are mixed.

Also, although the twists are fantastic on their own, Alejandro loves when I top them with bacon. I’m not a fan of the maple-bacon combo so I usually leave half of the twists plain, but I’m told the bacon makes them even better.

Maple Twists | A Palate For Pie



For the Dough:
¾ cup milk, 115 °F
2¼ tsp. active dry yeast
¼ cup butter, softened
1 egg
¼ cup granulated sugar
1 tsp. maple extract
½ tsp. salt
2¾-3 cups all-purpose flour

For the Streusel:
¼ cup butter, melted
½ cup granulated sugar
1 tsp. cinnamon
1 tsp. maple extract

For the Glaze:
1 cup powdered sugar
1 Tbsp. butter, melted
1 Tbsp. milk
1½ tsp. maple extract


1. In the bowl of a stand mixer, dissolve yeast in warm milk. Add the butter, sugar, egg, maple extract, salt, and 1½ cups of the flour, and mix with the paddle attachment until well combined. Attach dough hook and add in enough remaining flour to form a soft dough. Knead with hook until a soft, elastic dough forms, about 5 minutes. Cover bowl and let dough rise until doubled, about 1 hour. Near the end of the rise, mix together streusel ingredients and set aside.

2. Punch down dough and divide in half. Roll one piece into a 12″ circle and place on a greased baking sheet. Spread half of the streusel mixture on top. Roll second piece of dough into a 12″ circle and place on top of the first one. Spread remaining streusel mixture over the top.

3. Find a cup that is about 2 inches in diameter and place it in the center of the circle. Press down lightly to make an indent in the dough. Using a pizza cutter or kitchen shears,  cut from the outer edges of the dough to the edge of the center mark, making 16 wedges.

4. Gently lift and twist each wedge 6 times, tucking the ends under. Lightly cover with plastic wrap and let twists rise for another 30-45 minutes, until doubled. Bake at 375 °F for 15-18 minutes until lightly browned. Remove from the oven and let cool for a few minutes.

5. Meanwhile, whisk together glaze ingredients. Drizzle or pipe glaze over warm twists.

Yield: 16 twists
(Recipe slightly adapted from Taste of Home)

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