Maple Twists Food

MAPLE TWISTS

Steps:

• Preheat oven to 425 degrees F (220 C).
• Mix cream cheese, confectioner's sugar, and margarine or butter. Reserve.
• Mix brown sugar, nuts, and syrup in ungreased 13x9x2 inch pan. Spread evenly.
• Mix baking mix, milk, white sugar, and egg until dough forms. Beat vigorously 20 strokes. Gently smooth dough into a ball on a cloth-covered board dusted with baking mix. Knead 8 times.
• Roll the dough out into a 16x9 inch rectangle. Spread with the cream cheese mixture. Carefully fold the dough lengthwise into thirds. Press edges to seal securely. Cut into 16 1-inch strips. Gently twist ends of strips in opposite directions. Arrange on the brown sugar mixture.
• Bake at 425 degrees F (220 C) until brown, about 15 minutes. Invert on a heatproof serving plate. Refrigerate any remaining rolls.

MAPLE BUTTER TWISTS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 70 minutes., In a small bowl, combine the first 7 filling ingredients; beat for 2 minutes. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each into a 16x8-in. rectangle. Spread filling to within 1/2 in. of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with a long side., With a sharp knife, cut each roll in half lengthwise. Open halves so cut side is up; gently twist ropes together. Transfer to 2 greased 9-in. round baking pans. Coil into a circle. Tuck ends under; pinch to seal. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks. Combine the confectioners' sugar, maple flavoring and enough milk to reach desired consistency; drizzle over warm cakes.

MAPLE NUT TWIST

Steps:

• In a large bowl, combine the contents of roll mix and yeast packets with sugar. Stir in water, butter, egg and maple flavoring; mix well., Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour., Combine first five filling ingredients in a small bowl; set aside. Punch dough down. Turn onto a lightly floured surface; divide into thirds., Roll one portion of dough into a 12-in. circle; transfer to a greased 12-in. pizza pan. Brush with a third of the butter; sprinkle with a third of the filling. Repeat two times with the remaining dough, butter and filling, placing each circle of dough over the previous layer. Pinch outer edges to seal., Place a small glass at the center of the dough. With scissors, cut from the outside edge to the glass to form 16 wedges. Remove glass; twist each wedge three times. Cover with plastic wrap coated with cooking spray; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Uncover dough. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack.

MAPLE PECAN CRESCENT TWISTS

Steps:

• Heat oven to 375. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon and nutmeg; mix well. Seperate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with butter. Sprinkle 1 T. sugar mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges to seal. With sharp knife, cut 1 roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with reamining dough.
• Sprinkle with remaining sugar nut mixture.
• Bake at 375 for 10-15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.

MAPLE BACON TWISTS

Steps:

• In the bowl of a stand mixer, combine the water, 1 tablespoon of sugar, and yeast. Let the mixture sit for 10 minutes to activate the yeast. Whisk in the remaining sugar, egg, and buttermilk. Add the flour, cinnamon, nutmeg, and salt. Knead the dough with the dough hook attachment until well combined, about 3 minutes. The dough will be very sticky.
• Transfer the dough to a large bowl coated lightly with cooking spray. Cover, and leave in a warm, draft-free place to rise until doubled in size, 1 1/2-2 hours.
• Transfer the dough to a floured surface and pat or roll it into a 1-inch thick rectangle, approximately 8x12 inches. Cut the dough into 12 (1x8 inch) rectangular pieces with a pizza cutter or sharp knife.
• Lay a slice of bacon on top of each piece of dough and twist 2-3 times to form a spiral, pinching the ends to adhere dough and bacon. Repeat with the remaining bacon and dough pieces. Cover and let rest for 30 minutes.
• Preheat oil in a deep fryer or large pot to 350°F.
• Deep fry the doughnuts, a few at a time, until the dough is fully cooked and the bacon is crisp, about 3 minutes. Transfer to a sheet pan lined with paper towels.
• Drizzle the doughnuts with Maple Glaze and let the glaze set before serving.