BREAD:

1 tbsp. yeast
1/4 c. warm water
1/4 c. butter
3 tbsp. sugar
1 1/2 tsp. salt
1/2 c. scalded milk
2 eggs
3 1/2 c. flour

FILLING:

1/2 c. butter
1/2 c. packed brown sugar
1/3 c. sugar
1/4 c. maple syrup
2 tbsp. flour
1/2 - 1 tsp. cinnamon
1/2 tsp. maple flavoring
1/2 c. chopped nuts

BREAD: Soften yeast in warm water. In a large bowl combine sugar, butter, salt and milk. Stir into this mixture, eggs and softened yeast. Add flour gradually to form a stiff dough. Knead until smooth and satiny, adding flour as necessary. Cover and let rise until doubled (1 to 1 1/2 hours).

FILLING: Blend all ingredients. Place dough on well floured surface. Divide in half. Roll or pat to 14'x8" rectangle. Spread with half of filling. Starting with 14" side roll as for a jelly roll. Cut roll in half lengthwise. Twist rolls together, cut side up. Shape into a ring in a greased 8" or 9" round pan. Repeat with other half of dough and filling. Cover and let rise about 45 minutes.

Bake at 350 degrees for 25 to 30 minutes. As soon as you take from oven, turn upside down on plate and spread "drippings" on top of coffee cakes. Frost with powdered sugar icing when cool, if desired. This is a blue ribbon winning recipe.