Sugar Nut Twist

• 1 14 cups milk
• 13 cup canola oil (can use vegetable oil)
• 13 cup sugar
• 1 teaspoon salt
• 3 34 cups flour
• 2 14 teaspoons bread machine yeast
• 1 teaspoon maple flavoring (can use 2 tsp maple syrup)
• 1 12 cups finely chopped pecans (can use walnuts)
• 34 cup packed brown sugar
• 34 cup sugar
• 3 teaspoons ground cinnamon
• 3 teaspoons maple flavoring (can use 6 tsp maple syrup)
• 13 cup butter, melted

1. Place all dough ingredients in order recommended by your bread machine manufacturer.
2. Select dough cycle and start machine.
3. Combine the first five filling ingredients in a medium bowl; set aside.
4. Turn the dough onto a lightly floured surface; divide into thirds.
5. Roll one portion of the dough into a 12 inch circle.
6. Transfer to a greased 12 inch pizza pan or a large greased cookie sheet (I line mine with parchment paper instead of greasing it.
7. It's very easy to lift from the pan that way).
8. Brush with a third of the butter; sprinkle with a third of the filling.
9. Repeat twice with the remaining dough, butter, and filling, placing each circle of dough over the previous layer.
10. Pinch outer edges to seal.
11. Place a small glass in the center of the dough.
12. With kitchen shears, cut from the outer edge to the glass to form 16 wedges.
13. Remove the glass; twist each wedge three times.
14. Cover with plastic wrap.
15. Let rise in a warm place until doubled, about 30 minutes.
16. Uncover dough.
17. Bake at 375 F for 30-40 minutes until deep golden brown, checking frequently for doneness.
18. Remove from pan to a wire rack.

milk, canola oil, sugar, salt, flour, bread machine yeast, maple, pecans, brown sugar, sugar, ground cinnamon, maple, butter

Taken from www.food.com/recipe/sugar-nut-twist-472625 (may not work)