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Maple Butter Twist Coffee Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 39 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 16 servings
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Description

This Maple Butter Twist Coffee Cake is a deliciously tender yeast-raised sweet bread, swirled with a buttery maple-sugar walnut filling and topped with a smooth maple glaze. Perfect for breakfast or brunch, this coffee cake boasts a fragrant blend of cinnamon and real maple syrup that creates a cozy, comforting treat. The twisted shape makes it visually impressive yet surprisingly simple to prepare.

Ingredients

Scale

Dough:

  • 1/4 cup water
  • 1/2 cup milk
  • 1 tablespoon active dry yeast
  • 1/4 cup softened butter (1/2 stick)
  • 3 tablespoons white sugar
  • 1 & 1/2 teaspoons salt
  • 2 large eggs
  • 3 & 1/2 cups all-purpose flour (spooned and leveled)

Filling:

  • 1/4 cup softened butter
  • 1/2 cup packed brown sugar
  • 1/3 cup white sugar
  • 1/4 cup real grade A maple syrup
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon maple extract
  • 1/2 cup walnuts, chopped (optional)

Glaze:

  • 1 cup powdered sugar
  • 1-2 tablespoons milk
  • 1/2 teaspoon maple extract

Instructions

  1. Warm the liquid: In a small bowl or glass measuring cup, combine water and 1/2 cup milk. Microwave in 15-second increments, stirring between each, until the mixture is pleasantly warm to the touch (not hot). If overheated, cool in the fridge briefly.
  2. Activate the yeast: Stir the yeast into the warm liquid and set aside. Allow it to become bubbly, which indicates it’s activated. If no bubbles form, discard and restart with fresh yeast.
  3. Blend butter and sugar: In a large bowl or stand mixer fitted with a paddle attachment, beat together 1/4 cup softened butter, 3 tablespoons white sugar, and salt until combined.
  4. Combine yeast mixture and eggs: Add the bubbly yeast mixture and 2 eggs to the butter mixture. Beat well to incorporate.
  5. Add flour: Gradually add the flour one cup at a time, mixing until a smooth, fairly stiff dough forms that does not stick to the bowl’s sides.
  6. Knead the dough: Using a dough hook or by hand, knead the dough for 5 minutes until smooth and elastic.
  7. First rise: Lightly spray a large bowl with nonstick spray. Shape the dough into a ball, place it in the bowl, turning once to coat the top with oil. Cover with plastic wrap and let rise in a warm place for 1 1/2 hours until doubled in size.
  8. Punch and divide: Punch down the risen dough and divide it into two equal halves.
  9. Roll out dough: On a lightly floured surface or pastry cloth, roll one half into a roughly 14×8 inch rectangle.
  10. Make filling: In a medium bowl, mix together softened butter, brown sugar, white sugar, maple syrup, flour, cinnamon, and maple extract. Stir in walnuts if using.
  11. Spread filling: Evenly spread half of the filling over the rolled dough.
  12. Roll up dough: Starting from the longer (14-inch) edge, roll the dough into a long strip. Pinch the edges with wet fingers to seal.
  13. Cut lengthwise: Using a sharp serrated knife, slice the roll lengthwise down the middle, following the seam you created.
  14. Twist the dough: Lay both halves with the filling sides up, twist them together gently keeping the cut sides facing upward, and pinch the ends to seal.
  15. Prepare pans: Spray two 8- or 9-inch cake pans with nonstick spray.
  16. Shape and rise: Coil each twisted dough into circles in the prepared pans, tucking ends underneath. Loosely cover with sprayed plastic wrap and let rise in a warm place for 45 minutes until doubled in size.
  17. Preheat oven: When the dough is almost fully risen, preheat oven to 350°F (175°C).
  18. Bake: Remove plastic wrap and bake the cakes for 20-25 minutes until deep golden brown and firm in the center.
  19. Cool: Transfer the cakes to a wire rack and let cool for 10 minutes in the pan. Then loosen edges with a knife and carefully lift cakes out onto the rack.
  20. Prepare glaze: Whisk powdered sugar, 1 tablespoon milk, and maple extract until smooth. Add more milk as needed to achieve desired consistency.
  21. Glaze and serve: Drizzle glaze over the warm cakes. Serve immediately or reheat individual slices in the microwave for about 10 seconds if made ahead.

Notes

  • Ensure milk and water are warm but not hot to properly activate yeast.
  • The dough should be smooth and slightly stiff to handle well during rolling and twisting.
  • Don’t skip kneading as it develops gluten and gives the bread structure.
  • Punching down the dough removes excess gas for a finer crumb.
  • Use wet fingers to seal edges and ends of dough to prevent filling leakage.
  • Allowing the dough to fully rise twice ensures a light, tender texture.
  • Use room temperature ingredients for best yeast activation and dough consistency.
  • Walnuts in the filling add nice crunch but are optional.
  • Store leftovers covered; reheat small portions gently to retain softness.
  • Maple extract enhances flavor but do not substitute with artificial flavors for best result.

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Find it online: https://everydaykitchenmeals.com/maple-butter-twist-coffee-cake-recipe/