This masterpiece is a traditional recipe that has been in my hubby’s family since he was a kid. I’ve been told it originated in an old cookbook. It has become a family favorite and it is being passed on to the next generation (our kids, nephews, and nieces) as well.
Since we have been trying to live on a healthful, whole foods diet, I decided to swap some of the ingredients for this family favorite recipe with ingredients that are unprocessed. I used freshly ground whole wheat flour and natural sweeteners. Then, because I wanted to share it with you, I also gave it a couple of tweaks–namely, some cinnamon and some incredibly yummy bacon!
The cinnamon you probably get. The bacon, maybe not. I have come across many people who find the maple and bacon marriage to be weird, or who think it’d be gross. But trust me, maple and bacon are like the perfect couple. The crispy saltiness of the bacon adds texture and really enhances the sweetness of the maple.
This recipe does require a little bit of a tutorial (for my fellow visual learners especially). Now, I didn’t get pictures of every single step (forgot and/or thought it wasn’t totally necessary). But I’ll explain the process so you know where I’m at with everything.
After making the dough as described in the printable recipe below and after it has risen for the first time, punch the dough down.
Then, split the dough into three even balls.
Roll out one of the balls into a 12-inch wide circle. Transfer to the lightly buttered pizza pan awaiting (or the giant cookie pan like what I prefer to use). Brush with 1/3 of the melted butter then sprinkle with 1/3 of the topping. Repeat with the remaining two dough balls, stacking them until you have three buttered and topped layers.
Next, place a small glass in the center of the top layer and press just enough to leave a circular indentation (my picture was at a bad angle–it really was centered even though it doesn’t look like it). Set the glass aside.
Using some clean scissors, cut the pastry into 16 evenly sized wedges.
Twist each wedge (or “arm”) twice.
Allow the twisted up pastry to rise for the second time, bake, then drizzle with the glaze and top with crispy bacon.
Here’s the resulting item of deliciousness. Super sweet, super maple-y, and oh so good!
I made this specific maple nut twist (as pictured) in celebration of my husband’s 30th birthday because he doesn’t like cake. This pastry goes great by itself, topped with ice cream, or served for brunch dessert alongside coffee.
Now, if you’ve embarked on the Trim Healthy Mama diet as I have, this recipe is just a big fat no. But I won’t tell if you enjoy a couple of bites (not that I did that or anything…*cough*).
Glazed Cinnamon Maple Nut Twist Topped with Bacon
- 3/4 c. whole milk
- 1/4 c. unsalted butter
- 3 tbsp. maple sugar (or coconut sugar or white sugar)
- 1/2 tsp. Real Salt
- 1 egg, lightly beaten
- 1 pkg. (2-1/2 tsp.) active dry yeast
- 1 tsp. pure maple extract
- 2 to 3 c. sprouted spelt flour or all-purpose white flour
- another 1/4 c. unsalted butter, melted
- 1/2 c. pure maple extract or coconut sugar or white sugar
- 1 tsp. ground cinnamon
- 1/3 c. walnuts, roughly chopped
- 1 tsp. pure maple extract
- c. powdered maple sugar* or powdered coconut sugar or regular powdered sugar or a combo
- 1 tsp. ground cinnamon
- 1/4 tsp. Real Salt
- 2 tbsp. unsalted butter, melted
- 2 tbsp. whole milk
- 3 slices bacon, cooked and crumbled
- In a small saucepan over medium heat, heat the milk and 1/4 cup butter until butter is melted.
- Pour the milk into the bowl of a stand mixer or a large mixing bowl. Mix in the maple sugar, salt, egg, yeast, and maple extract. Gradually mix in just enough flour that a smooth, elastic dough results. Knead for 2 minutes in the mixer (or 5 by hand).
- Transfer to a greased bowl. Turn once to cover all sides with grease. Cover with a towel or plastic wrap and let rise in a warm place until doubled, about 45 minutes to an hour. You can tell the dough has risen enough when the indentations from two fingers inserted into the dough fail to spring back.
- Meanwhile, mix together all of the topping ingredients in one bowl and all of the glaze ingredients in another bowl (cover with plastic wrap to keep it from drying out).
- Grease a 12-inch pizza pan (or a giant cookie pan) lightly with butter. Set aside.
- Punch the dough down. Split it into three even balls. Roll each ball out into a 12-inch wide circle.
- Place one dough circle on the prepared pizza pan. Brush with 1/3 of the melted butter. Sprinkle with 1/3 of the topping. Repeat with the remaining dough circles, stacking them on top each other so there are three layers of buttered dough with topping.
- Place a juice-size glass on the center of the pastry and gently press to leave an indentation. Set the glass aside.
- With scissors, cut through all three layers up to the circular indentation in the center to make 16 even wedges.
- Twist each wedge twice.
- Cover the pastry with a towel and place in a warm place. Allow to rise until doubled, about 45 minutes to an hour.
- Before it is done rising, preheat the oven to 350° Fahrenheit.
- Uncover the pastry and pop it in the oven. Allow to bake for about 30 minutes or until the edges are lightly golden.
- Remove from the oven and allow to cool for 15 minutes. Drizzle with the glaze and sprinkle with the bacon.
- To eat, pull off a twisted "arm."
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