Maple Sticky Buns
These light sticky buns with a hint of cinnamon and a maple butter glaze are pure bliss! To achieve the ultra-soft dough, you must knead it for 15 minutes. It may seem like a long time, but it makes all the difference. In addition to the glaze, enhance the maple flavour by drizzling some warm […]
Ingredients
- 3 1/2 cups (525 g) unbleached all-purpose flour
- 1 1/2 tsp salt
- 1 cup (250 ml) warm milk
- 2 eggs, at room temperature
- 1/3 cup (70 g) sugar
- 2 tsp instant yeast
- 2/3 cup (150 g) unsalted butter, diced and softened
- 3/4 cup (160 g) brown sugar or maple sugar
- 1 tsp ground cinnamon
- 1/3 cup (75 g) unsalted butter, softened (see note)
- 3/4 cup (180 ml) hot maple syrup
- 3/4 cup (180 ml) maple butter, about 1 container (250 g)
- 2 tbsp maple flakes (optional)
Instructions
- In a bowl, combine the flour and salt.
- In the bowl of a stand mixer, whisk together the milk, eggs, sugar and yeast. Add the flour mixture. Using the dough hook, mix on low speed until the dough comes together. Increase the speed and knead for 5 minutes or until the dough is smooth.
- With the machine running on low speed, gradually add the butter. Increase the speed and knead for 10 minutes. The dough will be sticky. Shape the dough into a ball and transfer to a clean, lightly oiled bowl. Cover the bowl with plastic wrap. Let rise in a warm, humid spot for 2 hours or until doubled in volume.
- Butter a 13 x 9-inch (33 x 23 cm) glass baking dish.
These light sticky buns with a hint of cinnamon and a maple butter glaze are pure bliss! To achieve the ultra-soft dough, you must knead it for 15 minutes. It may seem like a long time, but it makes all the difference. In addition to the glaze, enhance the maple flavour by drizzling some warm syrup over the buns once they come out of the oven.