Maple Sugar Ragamuffins

By vealam

Ingredients

• For the dough:
• 2 cups all-purpose flour
• 1 tablespoon maple sugar
• 1 tablespoon baking powder
• 1/2 teaspoon coarse salt
• 5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• 3/4 cup milk (I used 2%)
• For the filling:
• 3/4 stick (6 tablespoons) unsalted butter, well softened
• 1/2 cup maple sugar
• 1/2 cup brown sugar
• 1/2 cup finely chopped walnuts

Details

Servings 12
Preparation time 15mins
Cooking time 35mins
Adapted from devour-blog.com

Preparation

Step 1

Preheat oven to 400 degrees F. Line a 9 x 13-inch baking pan with parchment paper.

In a large bowl, whisk together flour, maple sugar, baking powder and salt. Add cold butter pieces and cut in (with a pastry blender or your fingertips) until the mixture looks like coarse meal with some pea-sized lumps. Add in milk and stir with a fork until a shaggy dough forms. Turn dough onto a lightly floured surface and knead gently 8-10 times.

With a rolling pin, roll dough out into a 13 x 11-inch rectangle. Smear softened butter evenly all over dough; sprinkle with maple sugar, brown sugar, and walnuts and press firmly to adhere. Starting on one long side, roll dough tightly up like a jelly roll. Cut into 12 slices with a sharp knife.

Place slices cut side down in the prepared pan. If any sugar or walnuts remain on the work surface, gather them up and sprinkle overtop of the rolls. Bake until rolls are puffed and golden, about 18-20 minutes. Transfer to a wire rack to cool.

Best eaten immediately after they’re baked, but will keep covered at room temperature for a day or two. If you like, reheat leftovers in a 350 degrees F oven to serve.