Ingredients
-
-
2
-
1/2
-
1/2
-
1/2
-
1
-
2
-
1/2
-
4 1/2 - 5
-
-
1/4
-
1/2
-
1/3
-
1/4
-
2
Directions
Maple Butter Twist Kuchen, This recipe came from my sister Prep time includes letting the dough rise twice Although time consuming, the end product is so worth it Sit back and enjoy the compliments!, My MIL has been making this for years It is soooooooooo good I just made some for tomorrow’s breakfast but I cannot guarantee I can wait that long to have a big fat slice of this amazing classic treat
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Steps
|
1
Done
|
Dissolve Yeast in Warm Water. |
|
2
Done
|
Stir in Milk, Sugar, Salt, Eggs, Shortening and 2 1/2 Cups Flour. |
|
3
Done
|
Beat Until Smooth. |
|
4
Done
|
Mix in Enough Remaining Flour to Make Dough Easy to Handle. |
|
5
Done
|
Turn Dough Onto Lightly Floured Board; Knead Until Smooth and Elastic, About 5 Minutes. |
|
6
Done
|
Place in Greased Bowl; Turn Greased Side Up. |
|
7
Done
|
(at This Point Dough Can Be Refrigerated 3-4 Days.) Cover and Let Rise in Warm Place Until Double, About 1 1/2 Hours. |
|
8
Done
|
Punch Dough Down. |
|
9
Done
|
Divide Dough in Half, Using 1/2 at a Time. |
|
10
Done
|
Roll Dough Into Rectangle, 15"x9". |
|
11
Done
|
Cream the Filling Ingredients Together. |
|
12
Done
|
Spread Each 15"x9" Rolled Rectangle With 1/2 of the Filling Ingredients. |
|
13
Done
|
Roll Up, Beginning at Wide Side. |
|
14
Done
|
Pinch Edge of Dough Into Roll to Seal Well. |
|
15
Done
|
Stretch Roll to Make Even. |
