Maple Butter Twist Kuchen Recipes

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 BUTTER TWIST KUCHEN

Steps:

• Dissolve yeast in warm water.
• Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups flour.
• Beat until smooth.
• Mix in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
• Place in greased bowl; turn greased side up.
• (At this point dough can be refrigerated 3-4 days.) Cover and let rise in warm place until double, about 1 1/2 hours.
• Punch dough down.
• Divide dough in half, using 1/2 at a time.
• Roll dough into rectangle, 15"x9".
• Cream the filling ingredients together.
• Spread each 15"x9" rolled rectangle with 1/2 of the filling ingredients.
• Roll up, beginning at wide side.
• Pinch edge of dough into roll to seal well.
• Stretch roll to make even.
• With sealed edge down, shape into ring on lightly greased baking sheet.
• Pinch ends together.
• With scissors or sharp knife, make cuts 2/3 of the way through ring at 1" intervals.
• Twist each section on its side with the cut side out.
• Let ring rise until double.
• Bake 20-25 minutes at 350 degrees until top is golden brown.
• While warm, frost with icing.

MAPLE BUTTER

Steps:

• In a bowl, beat butter until smooth. Gradually add syrup, continuing to beat until smooth. Freeze in small portions.

BUTTER KUCHEN

Steps:

• Dough directions:.
• Heat milk until lukewarm.
• Stir in the yeast and let sit for 5 minutes to soften.
• Mix in the sugar, butter, salt, and egg.
• Stir in 1 1/4 cups flour.
• The dough should be very soft and wet.
• If dough is too much like a batter then add in the extra flour. You want the dough to be soft and sticky though.
• Cover bowl with plastic wrap and let dough rise for about an hour.
• With floured hands, press dough into the bottom of an 8" cake pan making the edge slightly higher than the center.
• Cover and let rise for about 45 minutes.
• Meanwhile, prepare the butter topping.
• Combine all the ingredients in the butter topping and mix well.
• Press the risen kuchen down slightly in the center so it will hold the butter topping.
• Pour the butter topping on top of the kuchen.
• Bake at 350°F for about 25 minutes.
• Let cool completely before cutting.
• The filling will still be runny and sometimes it will run all the way through to the bottom of the pan. It'll still taste good though.

MAPLE TWIST COOKIES

Steps:

• 1. Mix all filling ingredients together and set aside.
• 2. Place flour, baking powder and salt in a bowl.
• 3. Beat butter and sugar in mixer and add eggs and raisins.
• 4. Add the flour mixture and milk to butter mixture - alternating.
• 5. Turn dough onto floured surface. Shape into a ball and cut into four pieces.
• 6. Roll one piece of dough into a 12 inch log on floured surface. Take a rolling pin and very gently roll the log into a 5" x 12" rectangle.
• 7. Place 1/4 of the filling along the bottom edge of the dough and fold the top edge of the dough over the filling. Pinch the seems and flatten the rectangle a little with your hands - making a "package".
• 8. Cut the dough vertically into 1" pieces. You'll wind up with about 12 pieces.
• 9. Hold each cookie piece in hands and twist twice away from your body. Place on cookie sheet and press the ends of each cookie down onto the cookie sheet.
• 10. Bake at 350 degrees for 20 minutes. They do not brown.
• 11. Repeat with other four pieces of dough.
• 12. Mix icing ingredients in bowl.
• 13. When the cookies are cool, top with icing. I just use my finger to "paint" the icing on top.
• 14. Now...(and this is important)...make a cup of tea, take two cookies and sit in your special chair. Eat and sip....or do what I do...dunk and eat. OMG - you will be so happy!!!!!

BUTTER KUCHEN

Steps:

• Sprinkle yeast over warm water.
• Set aside.
• Heat next 4 items until sugar dissolves and butter melts.
• Cool to lukewarm.
• Add dissolved yeast.
• Set aside.
• In a large bowl add flour, eggs and yeast mixture.
• Stir until smooth and blended.
• Pour into a buttered 13 x 9 inch pan spreading dough even.
• Let rise in warm place 45 minutes.
• Mix rest of items well and sprinkle over top of dough.
• Bake at 375 degrees for 30 minutes or until top is golden and syrupy.