Leane and Michael's Sugarbush

MAPLE SOUR CREAM TEA BREAD DOUGH FOR MAPLE CINNAMON ROLLS

                    1 cup water – 110 degrees
                    2 cups sour cream, room temperature
                    2/3 cup pure maple syrup, room temp
                    2 egg yolks, room temperature
                    2 cups whole wheat flour 
    4 1/2 - 5 cups white bread flour, divided
        2 tsp. salt
    1/2 tsp. baking soda
    1 Tbsp. yeast 

HAND KNEADED METHOD - Dissolve yeast in water and blend in sour cream, maple syrup, egg yolks, salt and baking soda.  Stir in the whole wheat flour, beat vigorously for a minute; cover and let rest for 15 minutes.  Beat in the remaining unbleached flour one cup at a time, stirring thoroughly after each addition.  Begin to knead gently in the bowl after the dough becomes too difficult to stir with a spoon.  Add flour until the dough is firm and not sticky; knead on floured board for 10 minutes.  Place dough in oiled bowl, cover and let rise until doubled.  Lightly punch the dough down and knead briefly.  Chill for several hours.  Proceed to the MAPLE CINNAMON ROLLS recipe below.

ALTERNATIVE BREAD MACHINE METHOD (We use this method) – Put all ingredients in bread machine in order listed except at this point only add 3 cups white flour and turn machine on to DOUGH only setting.  Gradually add other 1 ½ - 2 cups (1 ¾ cup seems to work best) flour in first 5 minutes of mixing cycle.  Allow bread machine to complete DOUGH cycle.  Lightly punch the dough down and knead briefly.  Chill in oiled bowl for several hours.  Proceed to the MAPLE CINNAMON ROLLS recipe below. 

MAPLE CINNAMON ROLLS

Half the above dough recipe makes 12 cinnamon rolls using a 9”x13” pan.  Make 2 pans of scrumptious rolls or see below for instructions for baking a loaf of delicious bread with the other half. 

     1/2 cup softened butter
     1/2 cup pure maple syrup, room temperature

Cream the butter with an electric mixer; drizzle in the maple syrup as you beat.  Spread this mixture on the bottom of a 9”x13" baking pan. 

Roll the chilled dough into an approximate 13”x13" square.  Add flour if dough sticks to surface. 

Combine in a saucepan:

     2 Tablespoons butter   
     2 Tablespoons pure maple syrup

Heat gently just until butter melts and pour this over the square of dough.  

Sprinkle evenly on top of butter/syrup mixture on dough:    

1 Tablespoon sugar
1 Tablespoon cinnamon   
 3/4 cup chopped pecans or walnuts (we use pecans)
 3/4 cup raisins (optional) (we don’t use the raisins)