Food recipes
Sugarhouse Maple Sticky Buns
Sugarhouse Maple Sticky Buns Ingredients: nuts, walnuts, english sugars, brown spices, cinnamon, ground syrup, maple, canadian butter, without salt wheat flour, white, all-purpose, unenriched leavening agents, baking...
Sugarhouse Maple Sticky Buns
Ingredients:
nuts, walnuts, english
sugars, brown
spices, cinnamon, ground
syrup, maple, canadian
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 400F Mix together walnuts, brown sugar, and cinnamon.
Bring maple syrup and 4 Tablespoons butter to boil in a small saucepan.
Pour into an ungreased 10" cast iron or heavy skillet or pan.
Top with 1/3 of walnut mixture.
Combine flour, baking powder, and salt in a large bowl.
Add 7 Tablespoons butter and cut together until mixture resembles small peas.
Add milk slowly while stirring gently, just until mixture comes together.
Melt remaining 1 Tablespoon butter.
Turn dough onto a lightly floured surface and knead gently 5 or 6 times.
Roll into a 9x12" rectangle.
Brush with melted butter.
Cover dough with remaining walnut mixture, patting gently.
Roll up dough to form a 12" log, pinching seam to seal.
Cut into 12 (1 inch) slices and place into pan.
Bake 25 minutes.
Remove from oven and immediately invert onto a large plate (do this quickly, but carefully - the syrup is very hot!).
Scrape any syrup from the pan and spread over buns.
Best served warm or hot.
Ingredients:
nuts, walnuts, english
sugars, brown
spices, cinnamon, ground
syrup, maple, canadian
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 400F Mix together walnuts, brown sugar, and cinnamon.
Bring maple syrup and 4 Tablespoons butter to boil in a small saucepan.
Pour into an ungreased 10" cast iron or heavy skillet or pan.
Top with 1/3 of walnut mixture.
Combine flour, baking powder, and salt in a large bowl.
Add 7 Tablespoons butter and cut together until mixture resembles small peas.
Add milk slowly while stirring gently, just until mixture comes together.
Melt remaining 1 Tablespoon butter.
Turn dough onto a lightly floured surface and knead gently 5 or 6 times.
Roll into a 9x12" rectangle.
Brush with melted butter.
Cover dough with remaining walnut mixture, patting gently.
Roll up dough to form a 12" log, pinching seam to seal.
Cut into 12 (1 inch) slices and place into pan.
Bake 25 minutes.
Remove from oven and immediately invert onto a large plate (do this quickly, but carefully - the syrup is very hot!).
Scrape any syrup from the pan and spread over buns.
Best served warm or hot.