Dough
- 265 g flour
- 3/4 tsp salt
- 1 1/2 tbsp maple sugar
- 1/4 cube of yeast
(about 10 g)
- 40 g butter
- 1 1/2 dl milk
Mix flour, salt and maple sugar in a large bowl. Crumble in yeast, stir in. Cut butter into pieces, add with milk, knead into a soft and smooth dough. Cover and leave at room temperature for approx. 1 1/2 hrs until doubled in size
Topping
- 100 g chopped walnuts
- 50 g butter
- 100 ml maple syrup
- pinch of salt
Preheat oven to 180°C.
Spread walnuts in the bottom of a 3L baking pan lined with parchment paper. Place butter, maple syrup and pinch of salt in a small saucepan and heat until butter is melted. Pour over walnuts. Set aside.
Filling
- 60 g butter, softened
- 100 g of maple sugar
Mix together, set aside.
Assembly
Roll out the dough on a little flour into a rectangle of approx. 32 x 42 cm, spread the maple sugar and butter mixture over it. Shape a roll from a short side and cut into 6 equal parts. Place the rolls in the dish on top of the walnut and maple syrup mixture. Let rise for another 15 minutes.
Bake for approx. 40 minutes in the bottom half of the preheated oven (180°C). Cool for 5 minutes. Using oven mitts, carefully invert the pan onto a large serving platter. The warm topping will deliciously melt down the sides. Serve warm.
Dough recipe adapted from BettyBossi.
