Maple Walnut Sticky Buns

Maple Walnut Sticky Buns

Maple Walnut Sticky Buns

From my story, “Yes, das ist eine bread basket

The Ingredients (based on the original Parker House Roll dough*)

Prepare three 9” x 2” round cake pans or 9” Pyrex pie plates by greasing thoroughly.

3 cups all-purpose flour (about)

¼ cup sugar

1 teaspoons salt

1 packages active dry yeast

¾ cup margarine or butter (1 ½ sticks), softened

1 large egg, beaten

The Filling

½ cup firmly packed light brown sugar

3 tbsp maple syrup

1 Tbsp. ground cinnamon

4 Tbsp. unsalted butter

Mix together with a fork until combined into a smooth, loose paste.

The Sticky Topping

3/4 cup firmly packed light brown sugar

¼ cup maple syrup

4 Tbsp. unsalted butter

1 cup coarsely chopped walnuts

Combine ingredients, and divide evenly and pour into the bottom of the greased cake pans or pie plates.

Directions

(I used a Kitchen Aid mixer, and performed this first step — including the part that reads, “With a spoon, stir…etc”– using the paddle attachment, —MK)

In a large bowl, combine 1 cup plus two tablespoons flour, sugar, salt, and yeast; add ¼ cup margarine or butter (1/2 stick). With mixer at low speed, gradually pour 1 cup hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add 3 tablespoons of the beaten egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in ¼ cup plus two tablespoons flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 1 ¼ cups) to make a soft dough.

(For the next part, I left the dough in the mixing bowl, scraped down the sides, and switched to the machine’s dough hook letting the machine do the 10 minute kneading step. For the 1 ½ hour rise I transferred the dough to an large, oiled, glass bowl. I only did that so I could clean the mixer and put it away. Feel free to keep the dough in the mixer’s bowl for the rise.—MK) Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about ¼ cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)

Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.

After the dough has rested, use a rolling pin to roll the dough into a rectangle measuring approximately 14” x 18”. Spread the filling evenly over the dough. Using a knife, make a long-ways down the middle of the dough.

Roll the dough “jelly roll style” on the long side of each half. You should end up with two long rolls of dough. Slice the rolls into one inch rounds, placing each slice into the filled cake pans / pie plates.

Preheat oven to 400 degrees F.

Cover the cake pans / pie plates loosely with plastic wrap and allow the buns to rise for 40 minutes. They should approximately double in size.

Bake buns for 15 to 18 minutes until browned.

While they are still hot turn the buns out onto a serving platter, allowing the nuts and topping to spill over the buns.

Serve at room temperature or just slightly warm.

 

*This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

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