In large mixer bowl, combine 2+1/2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and shortening to 120-130°F (butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Punch down dough. Prepare Filling by combining all ingredients. Divide dough into 2 parts. On lightly floured surface, roll out each half to 18x12-inch rectangle. Spread with maple syrup and sprinkle with Filling. Starting with longer side, roll up. Pinch edges and ends to seal. Place each ring seam-side down on greased cookie sheet. With scissors, make cuts 1 inch apart through top of ring to 1 inch from bottom. Alternate cut slices, bringing one to center and next to outside of ring. Cover; let rise in warm place until indentation remains after lightly touching. Bake at 375°F for 20 to 25 minutes until golden brown. Serve warm or cold. If desired, glaze with your favorite powdered sugar glaze (see below for our glaze recipe) and holiday fruits.

Glaze:

1 cup sifted powdered sugar

1 tsp softened butter or margarine

1 to 2 TBSP hot water or milk

In small bowl, blend ingredients until smooth.

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.