1

Add the first eight ingredients (through yeast) to bread machine according to the manufacturer's directions. Select dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.

2

Meanwhile, for filling: In a small bowl, stir together brown sugar, the 1/3 cup granulated sugar, the all-purpose flour, the ¼ cup butter, the maple syrup, cinnamon and maple extract; set aside. Grease two 8x1½-inch round baking pans. Grease the outsides of two 6-ounce custard cups. Place one custard cup upside down in the center of each prepared baking pan; set aside.

3

Divide dough in half. On a lightly floured surface, roll one dough portion into a 16x6-inch rectangle. Spread with half of the filling and sprinkle with half of the pecans. Starting from a long side, roll up into a spiral; carefully seal the edge and the ends. Cut spiral in half lengthwise.

4

To shape, line up the spiral halves side by side with cut sides up; loosely twist halves together, keeping cut sides up. Gently stretch to 20 inches long. Transfer to a prepared baking pan, forming twist into a ring around the custard cup, keeping the cut sides up. Moisten the ends and carefully press them together to seal. Repeat with the remaining dough, filling and pecans. Cover and let rise in a warm place until nearly double (30 to 40 minutes).

5

Preheat oven to 350°F. Place filled baking pans on baking sheets to catch any drips while baking. Bake bread twists about 25 minutes or until golden brown. Cool bread twists in pans on wire racks for 5 minutes. Loosen the edges and carefully remove the custard cups from centers of bread twists. Remove bread twists from pans; cool slightly on wire racks. Serve warm or cool completely.