Maple Sticky Buns

Recipe courtesy of The Good Loaf in Milford

Get the great taste of maple in this fool-proof recipe by baker Lynda Shortt of The Good Loaf in Milford.  Use grade B maple for more maple flavor.

Makes 18 buns.

Cinnamon Swirl Dough
Makes two 7″ x 9″ rectangles for rolling

2 ½ cups all-purpose flour
1 cup of warm water
3 tablespoons maple syrup
1 teaspoon instant yeast

Mix until dough resembles thick batter, then let sit for at least three hours until bubbly.

Then add:
1 cup or more all-purpose
3 tablespoons dry milk powder
4 ½ ounces soft butter
1 teaspoon instant yeast
2 teaspoons salt

Combine ingredients until the mixture comes to a craggy mess. Let sit for 15 to 20 minutes, so gluten can develop without mixing. After resting, mix 2 to 3 minutes on low speed with a paddle attachment in an electric mixer and 2 to 3 minutes on slightly higher speed until the dough pulls together and is smooth. Let rise in a bowl for 1 hour.

Cinnamon-sugar Mixture
3/4 cup sugar
2 tablespoons cinnamon

Remove dough from bowl and divide into two equal rounds. Roll out each piece on a floured surface into a 7 x 9-inch rectangle. Wet the surface with water and dress each with half of the cinnamon-sugar mixture, distributed evenly. Roll into log. Wrap in plastic and refrigerate for later use. (Overnight, if you prefer.)

Maple Sticky Bun Sauce
1 cup packed brown sugar
4 tablespoons maple syrup
4 tablespoons butter
½ cup chopped pecans

Heat first three ingredients until smooth. Pour into muffin tins equally and garnish equally with the pecans. Remove dough log from refrigerator and slice into 9 equal slices and place on top of pecan mixture in muffin tins. Let rise for one hour, then put into a preheated 350-degree oven for approximately 20-25 minutes or until a golden brown. Remove from oven and invert. Let cool for 10 minutes while you put together the maple glaze.

Maple Glaze
½ cup maple syrup
2 tablespoons butter
1 tablespoon milk
1 cup powdered sugar

Drizzle glaze over warm buns and serve immediately.

Buns can be reheated in the oven and then glazed also.

Categories: Maple, Recipes