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Glazed Cinnamon Maple Nut Twist Topped with Bacon

Course 11:0
Cuisine n/a
Author none


For Pastry

  • 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

For Filling

  • 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

For Glaze

  • 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."


*Learn how to make powdered sweetener from any granulated sweetener here.