I didn’t have high hopes for these, I don’t know why. I think because there is no maple syrup in the buns themselves. Maybe because they took almost 5 hours. After we inhaled these little mini buns I took all my preconceived notions and flushed them down the toilet. And wished I didn’t make a half batch. Think cinnamon raisin bread with a maple syrup drizzle. Yum.

Maple Syrup Buns

From Quebec, the Canadian home of maple syrup, comes the recipe for these delicately spiced raisin buns glazed with this native syrup. It effectively proves the adage that “Almost any good recipe is better with maple sugar or syrup added”.

Scald:
1 cup milk (almond milk)

Pour into a large bowl and add
1/3 cup granuated sugar
2 teaspoons salt
3/4 cup shortening
1 cup mashed cooked potatoes (2 medium)
1 cup all-purpose flour
2 eggs, well beaten (egg replacer)
1 tablespoon cinnamon

Stir until shortening melts. cool to lukewarm.

 Meanwhile, dissolve:
1 teaspoon sugar
in
1/2 cup lukewarm water (100˚ F.)

Over this, sprinkle:
1 envelope active dry yeast

Let stand for 10 minutes. Then stir briskly with a fork. Add softened yeast to lukewarm milk mixture. Stir. (Mixture will be liquidy)

Cover with wax paper and a damp cloth. (I covered with cling film like I do with all my breads)

Let stand in warm place for 2 hours.

Cover with boiling water, allow to plump, then drain:
1 1/2 cups raisins

Stir raisins into batter with:
2 cups all-purpose flour

Add another:
2 cups all-purpose flour

Work in last of flour with a rotating motion of the hand. Turn dough out on a lightly floured surface and knead 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface. Cover and let rise until doubled (about 2 hours). Roll dough out 1/2 in thick and cut with 2-inch cookie cutter. Place on greased baking sheet.

Cover, and let rise 15 minutes.

Bake in a preheated 400˚ F. oven for 15 to 18 minutes, or until light golden brown.

Boil together until it forms a thread (230˚ F. on a candy thermometer):
1/2 cup maple syrup
1 tablespoon granulated sugar

Drizzle on buns while they are still hot.

Makes about 4 dozen buns.