This is an old family recipe from my wife's family. We have this for breakfast every year on Christmas morning, and my wife Laurie makes several to give away as gifts to neighbors.
This recipe yields two maple butter twists. May be quadrupled to make 8. After people taste it, you’ll need to make 8. Believe me.
For the dough
Soften 1 packet of dry yeast (or 1 Tbs. dry yeast) in 1/4 cup warm water
Combine 1/4 cup butter
3 Tbs sugar
1/2 tsp. salt
1/2 cup hot scaled milk
in a large bowl and mix thoroughly
add 2 unbeaten eggs and softened yeast and stir.
add 3-1/4 to 3-1/2 cups all purpose flour to form a stiff dough. Beat well after each additional cup. Cover with plastic wrap and let rise in a warm place until light, about 1 to 1-1/2 hours. You may also make the dough the night before, and let rise overnight in the refrigerator. If you do this, remove from the refrigerator at least two hours before working with it in the morning.
For the filling
Cream 1/4 cup butter
Add 1/2 cup firmly packed brown sugar (light or dark)
1/2 cup sugar
1/4 cup maple syrup
2 Tbs. flour
1/2 tsp. cinnamon
1/2 tsp. maple flavoring
1/2 cups chopped walnuts or pecans (optional)
And cream the above well with the butter.
Punch down dough.
Toss with some flour and coat thoroughly. Divide in half. Roll out one portion to make a 14 inches by 8 inches rectangle. Spread half the filling on the dough. Roll up along the 14 inch side.
Cut the roll in half lenthwise. Twist the strips together, with the cut sides facing up. Shape in a ring in a well-greased pie plate or round pan (8- or 9-inch). Repeat with the second portion of dough. Let rise for 45 minutes.
Bake in a preheated 350 degree oven for 25-30 minutes. Cool, in pan, on a wire rack. When cool, drizzle with white icing.