This is from the 2015 Foodland Ontario calendar, but so good, you must make it this weekend for breakfast, brunch, lunch or dinner. You will be a star, a hero, a trend setter in the annals (yes it’s spelled correctly!) of parent life, okay that’s one of my Christmas wishes! Nice thing about this recipe – and there are so many like it out there (but this one I tried) is that it doesn’t use yeast and requires no resting time. Most of these ingredients should be in your pantry so really any morning you feel like a decadent treat, just make these.
It has the delicious taste of maple syrup and cinnamon. What a marriage these two make!! Maple syrup also happens to be one of my daughters favorite flavors and as she came home for the weekend, I thought I would wake her up with the smell of maple syrup throughout the house. It worked! Use a non-stick pie plate or cake tin to bake the buns in. Watch the baking time, you don’t want them to be dry – although if they are, just melt some more butter and maple syrup and pour on top, then after consuming – get to the gym! My embellishments and comments to the recipe are in italics. As always – enjoy!
Dough
2 cups All purpose flour
4 tsp baking powder
1 tbsp. granulated sugar
1/2 tsp salt
1/4 cup cold butter
3/4 cup milk
Filling
1/3 cup butter
1/4 cup Maple syrup
1/3 packed brown sugar
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1-1/2 cups peeled small diced apples (pears, peaches – whatever fruit you like or have handy. Rub the diced fruit in just enough extra maple syrup to coat the fruit. Do not put too much as baking time will be effected, so just about 1 or 2 tblsp and don’t add any remaining syrup left behind to the dough (this will mean you added more than 1 or 2 tblsps). Instead add it to your butter/maple mixture that coats the pan before you put in the dough.
In a large bowl, combine flour, baking powder, sugar and salt
With pastry blender or your hands, cut/rub butter until mixture resembles coarse crumbs
Stir in milk to make soft dough
Gather up and place on lightly floured surface and knead about 8 times
Roll into a rectangle about 12″ x 8″
In microwave safe bowl, melt 1/3 cup butter and set aside
In a small bowl, combine brown sugar, cinnamon and nutmeg and set aside
Brush dough with 1 tbsp. of the melted butter and sprinkle the apples evenly over dough
Sprinkle brown sugar mixture over apples, press lightly into the dough
Starting at long side, tightly roll dough up; pinch seam to seal. With serrated knife, cut into 10 pieces.
To remaining melted butter, add the maple syrup and microwave on High until simmering, about 30 seconds. Pour into 9-inch round non-stick cake or tart pan.
Place pieces cut side up in pan. Bake in 400F degree oven for 20 minutes or until golden and a toothpick inserted into the dough comes out clean. Immediately invert onto a large plate. Be careful when inverting as the pan contains hot melted caramelized sugar. Aside from the waste of beautiful melted caramelized sugar, you will sustain a nasty burn (hey I’m a Chef, priorities!). The original recipe says “Let stand for 15 minutes to allow syrup mixture to soak into buns and cool” – really?! 15 minutes?! Can you wait that long?! We couldn’t and they were delicious.
Mmmmmmmm …. coming over
Anytime…