Why You’ll Love This Recipe

I love this recipe because it combines the texture of soft, buttery bread with the irresistible flavor of honey, walnuts, and cinnamon. The dough is rich yet light, and the filling adds a nutty, slightly caramelized sweetness that feels comforting and indulgent. I also like that it makes two loaves — one to enjoy and one to share. The maple glaze is the perfect finishing touch, giving each loaf a glossy, golden sheen and a hint of extra sweetness.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 ½–4 cups all-purpose flour, divided
2 (¼ ounce) packages active dry yeast
½ cup water
¼ cup (½ stick) unsalted butter
¼ cup honey
½ cup sour cream
½ teaspoon salt
2 large eggs

Walnut Filling:
2 cups English walnut pieces
¼ cup honey
¼ cup (½ stick) unsalted butter, softened
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 large egg yolks

Maple Glaze:
2 tablespoons unsalted butter
2 tablespoons honey
¼ teaspoon maple extract
½ cup confectioners’ sugar

Directions

1. To make the dough, I start by adding 3 cups of flour and yeast to the bowl of my stand mixer fitted with a paddle attachment.

2. In a small saucepan, I heat the water, butter, honey, sour cream, and salt until the mixture reaches about 120°F–130°F. I slowly pour this warm mixture over the flour and yeast while mixing on low speed until blended.

3. I add the eggs and beat on medium speed for about 2 minutes. Then I add enough of the remaining flour to make a soft, slightly tacky dough.

4. I switch to the dough hook and knead on medium speed for about 10 minutes until the dough is smooth and elastic.

5. I transfer the dough to a greased bowl, turn it once to coat, cover it, and let it rise in a warm place until doubled in size.

6. Meanwhile, I lightly grease and line two 8½×4½-inch loaf pans with parchment paper. Once the dough has risen, I punch it down, turn it out onto a floured surface, and let it rest for 5 minutes.

For the Filling:
7. I place the walnuts in a food processor and pulse until finely ground. I add the honey, softened butter, flour, cinnamon, and egg yolks, then pulse again until a thick paste forms.

Assembling the Loaves:
8. I divide the dough in half and roll each portion into a 14-inch square. I spread half of the walnut filling over one piece of dough, leaving about a 1-inch border around the edges.
9. I roll up the dough tightly and pinch the seam to seal. With the seam side down, I use a sharp knife to cut the roll lengthwise all the way through.
10. I place the two halves side by side with the cut edges facing up and twist them together several times, keeping the cut sides exposed. I pinch the ends to seal and tuck them under before transferring the loaf to the prepared pan.
11. I repeat the process with the second half of the dough and filling. I cover both pans with lightly sprayed plastic wrap and let them rise until doubled, about 45 minutes.
12. I preheat the oven to 350°F and bake the loaves for about 40 minutes, until golden brown. If the tops brown too quickly, I loosely cover them with foil. The loaves are done when a thermometer inserted in the center reads about 195°F.
13. I let the loaves cool in the pans for 10 minutes, then remove them and place them on a wire rack to cool completely.

For the Glaze:
14. I melt the butter and honey together in the microwave until smooth, then whisk in the maple extract and confectioners’ sugar. Once the loaves are slightly warm, I drizzle the glaze generously over the tops.

Servings and Timing

This recipe makes 2 loaves, about 16–20 slices total. Prep time takes roughly 30 minutes, rise time about 1 ½ hours, and baking about 40 minutes.

Variations

I sometimes use pecans or hazelnuts instead of walnuts for a different flavor. When I want a little extra spice, I add a pinch of nutmeg or allspice to the filling. For a citrus twist, I mix a bit of orange zest into the dough or the glaze. If I’m baking for a special occasion, I drizzle both maple glaze and melted white chocolate over the top for an elegant finish.

Storage/Reheating

I store the cooled loaves tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, I warm slices in the microwave for about 10 seconds or in a 325°F oven for 5–7 minutes. These loaves also freeze beautifully — I wrap them in plastic wrap and foil, then freeze for up to 2 months. I thaw overnight at room temperature before serving.

FAQs

Can I make the dough by hand?

Yes, I knead by hand for about 12 minutes until the dough is smooth and elastic.

Can I use instant yeast instead of active dry yeast?

Yes, I use the same amount and skip the step of dissolving it first.

Can I make the filling with other nuts?

Absolutely — pecans, almonds, or hazelnuts all work well.

How do I know when the dough has risen enough?

It should double in size and spring back slowly when poked lightly.

Can I make this recipe ahead of time?

Yes, I prepare the loaves, cover them, and refrigerate overnight before baking the next day.

Can I skip the glaze?

Yes, but I love how the glaze adds sweetness and shine. A light dusting of powdered sugar also works beautifully.

What if I don’t have maple extract?

I use vanilla extract or a touch of maple syrup instead.

How do I keep the filling from leaking out?

I leave a small border around the edges and seal the ends tightly before twisting.

Can I bake this as one large loaf instead of two?

Yes, but I increase the baking time by 10–15 minutes and tent with foil to prevent overbrowning.

What’s the best way to serve it?

I like serving it warm with butter, or sliced thickly for breakfast or dessert with coffee.

Conclusion

Twisted Honey Nut Loaves are one of my favorite sweet breads to bake and share. The tender, honey-infused dough, nutty filling, and glossy maple glaze come together in a show-stopping loaf that tastes as good as it looks. I love how each slice reveals the beautiful twist of layers and the rich scent of cinnamon and honey. It’s the perfect bread for gifting, entertaining, or simply treating myself to something truly special.