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Lydia's Kitchen Blog
Welcome to My Kitchen!Submitted by Lydia on February 21, 2011 - 3:34pm
I love to cook. It's how I spoil the people in my life. My favorite times are spent in the kitchen with my girls or at the table with my family and friends.
It’s been about a year since my husband, Robb, and I started Crown Maple and we’ve been talking about it for even longer. During this time, I’ve done lots of research and spent many hours in my kitchen experimenting and learning to cook with pure maple syrup. It’s been a lot of fun – and tasty!
I’m anxious to share what I’ve learned with you, and to hear your ideas as well. The first recipe I want to share is a special one for our family – Maple Pecan Sticky Buns. It’s one my Dad found and it's been a family favorite ever since. I get lots of requests to bring these to parties and other events, too.
Maple Pecan Sticky Buns
Basic Sweet Yeast Dough
1 (1/4-oz.) pkg. active dry yeast (1 tablespoon)
1 teaspoon sugar
¼ cup warm water (110F, 45 C)
1/3 cup sugar
2 eggs, room temperature
1/3 cup butter, melted
½ cup sour cream, room temperature
1 teaspoon vanilla extract
1 teaspoon salt
3¼ - 3¾ cups all-purpose or bread flour
In a large bowl or electric mixer, dissolve yeast and 1 teaspoon sugar in water. Let stand until foamy, 5 to 10 minutes. Add 1/3 cup sugar, eggs, butter, sour cream, vanilla, salt and 1 ½ to 2 cups flour. Beat at medium speed with electric mixer 2 minutes or, beat 200 vigorous strokes by hand. Stir in enough remaining flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl. Knead dough 4 to 6 minutes or until smooth. Dough will feel soft and buttery, but not sticky. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 ½ hours. Shape and bake as directed in specific recipes.
Makes 2 loaves or 24 rolls
½ cup pure maple syrup
½ cup packed brown sugar
1/3 cup butter
¼ teaspoon salt
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
½ cup toasted finely chopped pecans
Prepare the Basic Sweet Yeast Dough as directed through first rising. Punch down dough; knead 30 seconds. Cover and let stand 10 minutes. Butter an 18-inch length of waxed paper; set aside. Generously grease a 13” x 19” baking pan. Prepare Maple Topping; pour into prepared pan. Sprinkle evenly with 1 cup chopped pecans; set aside. Prepare Cinnamon-Nut Filing; set aside. On a lightly floured surface, roll out dough to a 24: x 12: rectangle. Spread with butter, leaving ½ inch not buttered on 1 long side. Sprinkle evenly with Cinnamon-Nut Filling. Beginning on buttered long side, roll up tightly, jelly-roll fashion. Pinch seam to seal. Cut roll into 24 eaqual slices. Arrange rolls cut-side down in prepared baking pan. Cover with buttered waxed paper. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour. Preheat oven to 350F (175C). Bake 30 to 35 minutes or until golden brown. Let stand in pan 1 minute; invert baked rolls onto a platter or a wire rack set over waxed paper. Spoon any topping remaining in pan over rolls. Let stand 5 minutes. Serve warm. Separate rolls by gently pulling apart with 2 forks.
Makes 24 rolls
I hope you enjoy our Maple Pecan Sticky Buns and appreciate how the real maple syrup works with the pecans. Let me know what you think. And send me your ideas, recipes and comments, too!
Welcome to Lydia's Kitchen Blog
In Lydia’s Kitchen, Turner family chef, mother and pure maple syrup fan Lydia Turner offers a wealth of ideas for using pure Crown Maple Syrup at home. Subscribe and enjoy as Lydia shares recipes, cooking tips and more from noted chefs, her family and the Crown Maple community.