Post by nana on Dec 15, 2019 20:05:44 GMT -5
I made these today for the first time in way too long for my nephew and his lovely new wife. They went to school in Burlington, so even though they live in Brooklyn, they have friends all over the place up here. They stopped by on their way home from a baby shower, so we had coffee and these. They're easy and quick, and so good! And how many other sweet treats do you get to make in your frying pan?
Preheat oven to 400
3/4 cup finely chopped walnuts or pecans
3/4 cup packed brown sugar
3/4 tsp cinnamon
1/2 cup real maple syrup
12 TBSP butter, divided
2 1/4 cups flour
1 TBSP baking powder
3/4 tsp salt (I use salted butter, so I only put a pinch in myself)
1 cup milk
Mix nuts, brown sugar, and cinnamon in a small bowl
Bring maple syrup and 4 TBSP butter to a boil in a small saucepan, then pour into a 10" cast iron skillet. (Honestly, every time I make these I think why not just boil the butter and syrup right in the cast iron pan, but then I'm too afraid that there's a good reason and I won't be able to get them out of the pan at the end, so I don't dare try. I'm chicken.)Sprinkle about 1/3 of the nut/sugar mixture over the top.
Combine flour, baking powder and salt in a large bowl, then cut in 7 TBSP of the butter very finely, then add the milk and stir gently until it just comes together. Turn out onto a floured board and knead gently about 5 times, then gently roll out into a 9x12" rectangle. Melt the last remaining TBSP of butter, and then brush it over the top, and then cover it with the rest of the nut/sugar mixture, pressing it in a bit. Roll the dough up to form a 12 inch log, pinching the seam shut. Cut into 12 even slices, and place on top of the syrup in the pan.
Bake 25 minutes. Syrup will be bubbling and the tops of the buns should be lightly browned. Remove from oven and immediately invert onto a large plate. Be careful! Scrape any remaining syrup from the pan and spread over the buns. Try not to leave any behind, it's the best part! Best served while still warm.
Preheat oven to 400
3/4 cup finely chopped walnuts or pecans
3/4 cup packed brown sugar
3/4 tsp cinnamon
1/2 cup real maple syrup
12 TBSP butter, divided
2 1/4 cups flour
1 TBSP baking powder
3/4 tsp salt (I use salted butter, so I only put a pinch in myself)
1 cup milk
Mix nuts, brown sugar, and cinnamon in a small bowl
Bring maple syrup and 4 TBSP butter to a boil in a small saucepan, then pour into a 10" cast iron skillet. (Honestly, every time I make these I think why not just boil the butter and syrup right in the cast iron pan, but then I'm too afraid that there's a good reason and I won't be able to get them out of the pan at the end, so I don't dare try. I'm chicken.)Sprinkle about 1/3 of the nut/sugar mixture over the top.
Combine flour, baking powder and salt in a large bowl, then cut in 7 TBSP of the butter very finely, then add the milk and stir gently until it just comes together. Turn out onto a floured board and knead gently about 5 times, then gently roll out into a 9x12" rectangle. Melt the last remaining TBSP of butter, and then brush it over the top, and then cover it with the rest of the nut/sugar mixture, pressing it in a bit. Roll the dough up to form a 12 inch log, pinching the seam shut. Cut into 12 even slices, and place on top of the syrup in the pan.
Bake 25 minutes. Syrup will be bubbling and the tops of the buns should be lightly browned. Remove from oven and immediately invert onto a large plate. Be careful! Scrape any remaining syrup from the pan and spread over the buns. Try not to leave any behind, it's the best part! Best served while still warm.