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The Heart of New England - Maine, New Hampshire, Vermont
Maple Sticky Buns

Recipe from Armande Tremblay
St. Albans, Vermont

This recipe won a prize in the Breads category
at the 2003 Vermont Maple Festival.

1 tsp. yeast                 
2 c. warm water
2 tbsp. grade B 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         

Dissolve the yeast in the warm water and maple syrup.
Leave alone for a few minutes. When frothy, add oil,
salt and 2 c. flour; beat well. Add dry milk and wheat
germ, and mix in. Then, add 2 - 3 c. more flour, a little at
a time. Knead about 10 minutes. Let rise until double.
Punch down; roll dough to about 1/4 - 1/2" thick.
Spread some soft butter on the dough and sprinkle with
1/2  c. maple sugar or maple sprinkles.

Roll up like a jelly roll.  Slice into slices about 1" thick.
In an 8 or 9" pan, melt about 1 tbsp. butter; add 3/4 c.
medium or dark maple syrup and 1 c. chopped nuts.
Arrange slices in the pan; rise again, then bake
at 375 degrees.

Thanks to
Vermont Maple Sugar Maple Association for
the use of this recipe.

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The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
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