If you’re an avid reader of our blog, you know that we’re fans of maple syrup made right here in the Adirondacks. In Speculator, we’re lucky to have McComb’s Oak Hill Farm, which produces some of the most delicious maple syrup available. Hopefully, you were able to attend Maple Weekend activities there at the end of March, but if not, you can pick up some of McComb’s delicious syrup right at the Speculator Department Store.
Since maple season is in full swing, we have a delicious recipe from the New York State Maple Producers Association that we think you’ll love – easy maple sticky buns. A perfect addition to your Easter breakfast, these sticky buns are easy to make – and even easier to eat!
Easy Maple Sticky Buns
- 2 cups warm water (110° to 115° F)
- 2 pkgs. Active dry yeast
- 1/2 cup sugar
- 2 tsp. salt
- 1/4 cup shortening
- 1 egg
- 6-1/2 to 7 cups flour
Dissolve yeast in water; stir in sugar, salt, shortening and eggs. Mix in flour until dough is no longer sticky. Place in greased bowl, cover and place in refrigerator to rise. Dough can be kept refrigerated for up to 2 weeks.
About 2 hours before baking, remove from refrigerator and flatten out dough into a large rectangle. Brush dough with 2 Tbsp. melted butter or margarine. Sprinkle with 1/2 cup granulated maple sugar and 1/2 cup chopped walnuts. Roll dough jellyroll style and cut into 1-1/2” wide pieces and place cut–side up in a greased pan. Cover and let rise for about 40 minutes. Bake at 350° for 15-20 minutes.
When rolls come out of the oven, spread maple cream on top to frost.
You can find all the ingredients for this recipe right at Charlie Johns in Speculator. Check there for all your Easter festivity needs – from sweet treats from the Easter Bunny to the ham and cabbage salad for your Easter dinner table, Charlie Johns can help you make your holiday perfect. For even more delectable maple syrup recipes, visit http://www.nysmaple.com/cooking-recipes.