Maple-Nut Coffee Twist and Happy Thanksgiving Wishes

There's nothing like the aroma of bread baking in the oven and a fresh pot of coffee

 brewing on the counter to get the day off to a good start.

 Especially if that day is one of celebration for all the blessings of life and for dear family and friends.

 I wish I could share a steaming cup of coffee and a slice of warm coffee cake with you on this

 Thanksgiving day.  We will have to settle for good wishes for a very

 Happy Thanksgiving to you all. 

This coffee cake was a prize winner in the 1969 20th annual Pillsbury Bake-Off.  The original recipe called for Pillsbury Hot Roll Mix but I substituted an easy yeast dough instead.  This is an impressive coffee cake that looks like it came from a fancy pastry shop and the delicious maple flavor reminds me of warm maple bars. If that isn't enough to get you to try this recipe I don't know what is.

Maple-Nut Coffee Twist

Dough:

2 packages dry yeast

1/4 cup warm water

1/2 cup milk, scalded

1/3 cup sugar

1/4 cup butter

1-1/2 teaspoon salt

1/2 teaspoon maple extract

1 unbeaten egg

2-1/2 cups all purpose flour

Soften yeast in warm water.  In a large mixing bowl combine the scalded milk, sugar, butter, salt and vanilla.  Cool to lukewarm.  Blend in egg and softened yeast..  

Gradually add the four to make a soft dough.  Beat well.   Form into a ball, cover, and let rise in a warm place until doubled in bulk, about 1-1/2 hours.

Filling:

1/2 cup sugar

1 teaspoon cinnamon

1 teaspoon maple flavoring

1/2 cup chopped walnuts

Combine all ingredients.

Glaze:

1 cup powdered sugar

1/2 teaspoon maple flavoring

2 to 3 tablespoons milk

In a small bowl combine powdered sugar, flavoring and milk till smooth.  Add a bit more milk if necessary until frosting is thin enough to drizzle over the coffee cake.

After dough has risen divide into 3 equal balls. On lightly floured surface roll out one ball of dough to a 10 inch circle.  Fit onto the bottom of a greased 10-12 inch pizza pan or large cookie sheet.  Brush dough with 2 tablespoons melted butter and sprinkle with 1/3 of the filling.  Continue in same manner, forming 2 more layers and ending with the filling.  Use a glass to mark a 2 inch circle in the center of the dough (do not cut through the dough).  Cut from outside edge to circle forming 16 pie-shaped wedges.  Twist each of the 3-layered wedges 5 times.  Let rise in warm place until doubled in bulk.  Bake at 350 degrees for 20-25 minutes until golden brown.  Drizzle with glaze while still warm.

Pictured on the cover of the 1969  "100 Bake-Off Recipes" are Magic Marshmallow Crescent Puffs, one of the most viewed recipes I've posted on my blog.   These old winners are still favorites today.  I bought a dozen old Bake-Off books on e-bay several years ago and love looking back through them when I want some nostalgic comfort food.