Maple Sticky Buns
Try this easy Maple Sticky Buns recipe made with pure maple syrup. Recipe:
Maple Sticky Buns
Dough
Eggs - 3 large (room temperature)
Buttermilk - ¾ cup (room temperature)
Sugar - 1/4 cup
Instant or rapid rise yeast - 2¼ tsp
Salt - 1¼ tsp
All-purpose flour - 4¼ cups
Butter - 6 Tbsp, melted
Glaze
Butter - 6 Tbsp
New York Maple Syrup - 1 cup
Heavy cream - 2 Tbsp
Salt – ¼ tsp
Filling
Light brown sugar - ¾ cup packed
Cinnamon – 2 tsp
Nutmeg – ½ tsp
Allspice – ½ tsp
Butter – 1 Tbsp, melted
Topping
New York Maple Syrup - ½ cup
Butter - 3 Tbsp
Salt – ¼ tsp
Almonds, toasted and chopped, ¾ cup
Bacon - 10-12 slices, cooked until crisp and crumbled
Vanilla extract – 1 tsp
Directions
DOUGH
1. Whisk eggs and buttermilk until combined. Whisk in sugar, yeast, and salt. Add 2 cups flour and melted butter; stir with wooden spoon or rubber spatula until evenly moistened and combined.
2. Fit stand mixer with dough hook, add 2 more cups of flour, and knead at low speed for 5 minutes. Check consistency of dough: dough should feel soft and moist but not wet and sticky (add more flour, if necessary, 1 Tbsp at a time). Knead for 5 minutes longer: dough should clear sides of bowl but stick to bottom.
3. Turn dough onto lightly floured counter; knead by hand for about 1 minute to ensure dough is uniform: dough should not stick to counter (if it does stick, knead in additional flour 1 Tbsp at a time).
4. Transfer dough to large, lightly-greased bowl, pat or spray dough lightly with vegetable oil, cover bowl, and set in a warm, draft-free spot until doubled in volume, 2 to 2½ hours.
GLAZE
Combine all ingredients in small saucepan and cook over medium low heat, whisking constantly. Continue whisking as it boils, until an inserted thermometer reads 127 degrees. Pour mixture into nonstick metal 13x9-inch baking pan. Spread mixture to cover surface of pan; set aside.
FILLING and BUNS
1. In a small bowl, mix sugar, cinnamon, nutmeg, allspice, and salt; set aside.
2. On lightly floured counter, gently shape dough into a rectangle. Lightly flour dough and continue to gently stretch or roll until dough is 18 x 12 inches.
3. Brush dough and baking pan with melted butter.
4. Sprinkle and spread filling mixture over dough, leaving 1-inch border along far side; gently press mixture into dough to adhere.
5. Roll dough, pressing lightly, to form tight cylinder. Firmly pinch seam to seal. Gently form and push ends in to create even thickness.
6. Using a serrated knife and gentle sawing motion, slice cylinder in half, then slice each in half again to create evenly sized quarters. Slice each quarter evenly into thirds, yielding 12 buns.
7. Arrange buns in prepared baking pan, cut side down. Cover and refrigerate overnight or about 12 hours.
8. Remove from fridge and let stand at room temperature 2 to 2½ hours or until buns look slightly puffy and are pressed against one another.
9. About 30 minutes before baking, adjust oven rack to lowest position, place baking stone on rack, and heat oven to 350 degrees.
10. Place baking pan on baking stone and bake until rolls are golden brown, 25 to 30 minutes, rotating pan halfway through baking. Let cool on wire rack for 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board.
11. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool at least 10 minutes.
TOPPING (Prepare while buns are baking)
1. Combine maple syrup, butter, and salt in small saucepan. Bring to simmer over medium-low heat, whisking constantly. Let simmer 10 minutes, until syrup has thickened.
2. Remove from heat and add almonds, bacon, and vanilla. Stir until almonds and bacon are evenly coated.
3. Spoon over sticky buns.
4. Pull apart and serve.
Produced by Tim Davis Creations with the Cornell Maple Program.
The yummiest naan khatai ever…nassima maasi’s ones ????????
Ignore the apron, this isn’t sponsored ???? I just had it on already when I made these biscuits, this video didn’t make it to the gram before Eid because it was a crazy week so save this for next year or for all the weddings coming up ????
Naan Khatai – from my Nassima masie (@nassima611 - if you ask her, she might make and sell it to you ????)
Makes approx 4 dozen
Preheat your oven to 180deg C
250g butter
375ml castor sugar
250ml neutral oil (canola or sunflower)
Beat the above until light and fluffy.
Add:
1 tsp nutmeg powder
1 tsp elachi powder
1/2 tsp bicarbonate of soda (baking soda)
3 tsp baking powder
4 cups cake flour – to make a soft dough
If your dough is too soft/sticky add more flour but not more than 1/4-1/3cup. It can be a little sticky but not too much.
Roll into balls, press in sliced almond dipped in egg white and bake til it cracks for 12-15 mins.
Remove and cool completely on a wire rack. Store in an airtight container.
Enjoy!
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