Dough:

1 pkg. dry yeast
1/4 c. water
1/4 c. butter
3 tbsp. sugar
1 1/2 tsp. salt
1/2 c. hot scalded milk
2 unbeaten eggs
3 1/4 to 3 1/2 c. sifted flour

Filling:

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

Soften yeast in 1/4 cup water. Set aside. Combine butter, sugar, salt and scalded milk. Stir in unbeaten eggs and softened yeast. Gradually add 3 1/4 to 3 1/2 cups sifted flour to form stiff dough. Cover and let rise in warm place until light (1 to 1 1/2 hours). Toss dough on well floured surface to coat with flour. Divide in half. Roll one portion to 14 x 8-inch rectangle. Spread with 1/2 filling. Roll up starting with 14-inch side. Cut roll in half lengthwise. Twist strips together with cut sides up. Shape into a ring in well-greased 8 or 9-inch round pan. Repeat with remaining dough. Cover and let rise in warm place until light, about 45 minutes.

Bake at 350°F for 25 to 30 minutes. For filling, cream together all filling ingredients.