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Maple Sticky Buns

1 tsp. yeast
2 c. warm water
2 tbsp. maple syrup
2 tbsp. light oil
2 tsp. salt
5 - 6 c. unbleached white flour or bread flour
1/2 c. nonfat dry milk
2 tbsp. wheat germ
butter and maple sugar for the filling
butter, maple syrup and nuts for the "glaze"

Combine the water and maple syrup and add the yeast until it is dissolved. Add the oil, salt and 2 cups of the flour and beat well. Mix in the dry milk and wheat germ, then gradually add in 2-3 more cups of the flour. Knead about 10 minutes, then let rise until double in bulk.

Punch the dough down and roll it out to about 1/2 inch thick. Spread soft butter on the dough, then sprinkle it with 1/2 cup maple sugar. Roll the dough up and slice into 1 inch thick slices. In a pan, melt 1 tablespoon butter and add to it 3/4 cup maple syrup and 1 cup chopped nuts. Arrange the slices in the pan, let rise again, then bake in a 375 degree oven. Flip pan upside down when done so that the glaze in the bottom of the pan is now atop the buns.

See also:


Find a Vermont Town or select a region from the following:

-Southern Vermont
-South-Central Vermont
-North-Central Vermont
-S. Champlain Valley
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-Grand Isle County
-Northeast Kingdom

 

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