But...it takes ages. I mean, you have to wait for the stuff to get all bubbly, then you have to let whatever delicious baked good to rise for ages then rise again for ages.
So, if you are impatiently hungering for a breadlike treat, these walnut maple sticky buns are for you! They have...no yeast. No waiting! Plus, these little buns sport maply-sticky walnuts and the tops are soaked in maple syrup sweetness.
Recipe Adapted From: Oishii
Warning - if not consumed in 2 - 3 days, these buns go stale. STALENESS BAD! So eat them. Eat them quickly.
3/4 cup whole walnuts (or pecans)
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
180g butter - 4 tablespoons melted, the rest cubed
1 tsp cinnamon
6 tbsp maple syrup (or more)
A word on buttermilk
If, like myself, you don't keep buttermilk readily on hand in your fridge there is an easy solution!
Just mix 1 cup of normal milk with 1 tbsp of lemon juice and let sit for a couple of minutes. There. Buttermilk substitute.
Reference: Joy the Baker
1. Preheat oven to 220 degrees C. Butter a 12 space muffin tin.
2. Toast the walnuts in a frypan and let cool.
3. In a food processor, pulse together the flour, baking powder, baking soda, salt and 2 tbsp of the sugar.
4. Add the cubed butter and pulse until the butter bits are the size of small peas.
5. Add the buttermilk and pulse until a smooth dough is formed.
6. Turn the dough out onto a well floured surface and knead a few times.
12. Scatter the walnuts over the top of the maple syrup mixture, and squash a dough pinwheel on top.