1 package dry yeast
1/4 cup warm water
1/4 cup butter
6 tbsp sugar
1 1/2 tsp salt
1/2 cup milk, scalded
3 eggs
3 1/4 cups flour, approximately

Filling:

1/4 cup soft butter
1/2 cup brown sugar, packed
1/3 cup white sugar
1/4 cup maple syrup
2 tbsp flour
1/2 tsp cinnamon
1/2 tsp maple flavoring
1/2 cup walnuts, chopped

Soften yeast in warm water. Combine next four ingredients in a large bowl. Stir in unbeaten eggs and the softened yeast. Gradually add 3 1/4 to 3 1/2 cups flour, to form stiff dough. Beat well after each addition. Cover with saran wrap and let rise in a warm place until light, 1 to 1 1/2 hours. Make filling by creaming soft butter, adding remaining ingredients and creaming together. Toss dough on well floured surface to coat with flour. Divide in half (recipe makes 8-inch twist). Roll out one portion to 14 X 8-inch rectangle and spread with half of filling. Roll up, starting with 14-inch side. Cut roll in half lengthwise. Twist strips together, cut sides up. Shape into a ring in well greased 8 or 9-inch round pan. Repeat with remaining dough. Cover. Let rise in warm place until light. About 45 minutes.

Bake at 350°F for 25-30 minutes. If desired, frost with confectioners sugar. These coffee cakes freeze well wrapped with Saran.