Ingredients
Soft margarine or softened butter
Brown sugar
The Dough
4 rounded cups (1 Litre) of unsifted all-purpose flour
8 teaspoons (40 mL) baking powder
1 teaspoon (5 mL) salt
2 cups (500 mL) shortening or soft margarine
2 cups (500 mL) skim milk
The Syrup
2 cups (500 mL) water
1 cup (250 mL) maple syrup
3 cups (750 mL) brown sugar
Instructions
Measure flour, baking powder and salt into a mixing bowl and gradually cut in shortening and/or margarine. Add skim milk while stirring with a fork to make a round ball of dough. Turn dough out to a floured surface and knead gently until a soft ball of dough is formed. Using just a sprinkle of flour, roll dough to a large rectangle, about one-inch thick. Spread lightly with the soft margarine or softened butter, sprinkle with brown sugar, and roll dough into a log. Cut into one-inch slices.
Prepare syrup in a deep-rimmed pot by bringing water, maple syrup and brown sugar to a boil.
Drop the cut buns into the boiling syrup, a few at a time and boil on each side for about one minute before turning over to cook other side of one minute. Flip the syrup-coated buns into the prepared pans.
Set pans on middle rack of oven and bake 20-25 minutes. Turn out on a rimmed plate to catch the syrup and serve while warm. If you plan to freeze and re-heat the sticky buns, cool in baking pan, then wrap for freezer. Warm buns before serving.
This recipe fills two 8 x 8 x 2 inch (20 x 20 x 5 cm) buttered baking pans. Preheat oven to 220
