The Earth says hello. Sorry, but the minute I saw this beautiful recipe for a twisted coffee cake, the Giddy glub gloopy silly song from Hair floated through my brain.
After all, what is the sun but the closest star? And doesn’t this morning delight look like a dancing sun? What a beautiful way to start the day! This is actually suppose to be National Oatmeal Muffin Day. Oatmeal Muffins sounded far to healthy for my current mood, so I’m dancing off in another direction.
I don’t think I need to say more beyond wising you a beautiful morning and an awesome day!
Maple Cinnamon Twist Coffee Cake
The Coffee Cake Dough
1/4 cup Butter
3/4 cup warm Milk
1 package (1/4 oz) Active Dry Yeast
3 tablespoons Sugar
1 large Egg
1 teaspoon Maple Flavoring
1/2 teaspoon Salt
2-3/4 to 3 cups Flour
Note: Do not use maple syrup in place of maple flavoring in any part of this recipe.
Before getting started, set out a half-stick of butter (1/4 cup) to soften. Gently warm milk to about 115-degrees. In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, egg, maple flavoring, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, create the cinnamon-nut filling.
Filling
1/3 cup chopped Walnuts
1/2 cup Sugar
1 teaspoon Ground Cinnamon
1 teaspoon Maple Flavoring
1/4 cup Butter
Chop the walnuts. In a small bowl, combine chopped nuts with sugar, cinnamon and maple flavoring. Set aside
After the first rise, form the cake. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-inch circle; place one circle on a greased baking sheet or 12-in. pizza pan. Melt 1/4 cup of butter. Spread the first circle with a third of the butter; sprinkle with a third of the filling. Place second round on top of the first, repeat with butter and filling. Finally, place remaining circle on top, repeat with remaining butter and filling. Pinch edges of dough to seal.
Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge five to six times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
After the second rise, bake the coffee cake. Heat oven to 375 degrees. When the dough has doubled and is ready to bake, place in the oven for about 18 minutes, or until golden brown. While the coffee cake bakes, make the glaze.
Finishing Glaze
2 tablespoons Butter
1 cup Powered Sugar
1/2 teaspoon Maple Flavoring
1 to 2 tablespoons Milk
Melt butter in n a small bowl. Sift the sugar into the bowl with the butter. Add maple flavoring. Add the milk a little at a time to create a glaze consistency. Set aside.
Once baked, carefully remove coffee cake from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze.
Serve warm.
Welcome to Rosemarie's Kitchen 
Looks awesome
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This would certainly be perfect for Christmas breakfast! I might just give it a try! I’m glad you made the note to not substitute maple syrup for the extract, the syrup would not add much to the flavor. Years ago, this restaurant I used to love had the most amazing maple oat bread. The baker would not part with the recipe. I tried and tried to get the maple flavor I wanted, and nothing worked. All I was able to achieve was a really subtle maple flavor (even using the darkest grade I could find) if you knew what you were looking for, the addition of any more syrup would have messed up the texture of this yeast bread too much, and render it too sweet. The maple flavor just seems to disappear in a lot of baked goods. My mom suggested I use some natural maple extract. Just a teaspoon and I had the exact flavor I wanted! Hmm, sounds like a future post to me…
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Hum, it absolutely does! And I look forward to reading it.
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