Pella Chronicle

October 9, 2012

Maple Sticky Buns

Staff Writer

Pella — 3/4 cup finely chopped walnuts

3/4 cup firmly packed brown sugar

3/4 teaspoon cinnamon

1/2 cup pure maple syrup

12 tablespoons butter, divided

2 1/4 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1 cup milk

1. Preheat oven to 400F. Mix together walnuts, brown sugar and cinnamon.

2. Bring maple syrup and 4 tablespoons of butter to a boil in a small saucepan. Pour into a 10-inch cast iron or heavy skillet or pan. Top with one-third of walnut mixture.

3. Combine flour, baking powder and salt in a large bowl. Add 7 tablespoons butter and mix until mixture resembles small peas. Add milk. Stir gently, just until mixture comes together.

4. Melt remaining 1 tablespoon butter in a small saucepan.

5. Turn dough onto a lightly floured surface and knead gently 5 or 6 times. Roll into a 9 X 12-inch rectangle. Brush with melted butter.

6. Cover dough with remaining walnut mixture, patting gently. Roll up dough to form a 12-inch log, pinching seam to seal. Cut into 12 (1-inch) slices and place in 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 pan and spread over buns. Best served warm or hot.

Serves 12.