- chilled butter - 180 grams
- maple syrup - 3 st. spoons
- sugar - 1/3 cup (plus 2 tablespoons)
- brown sugar - 1/3 cup
- ground cinnamon - 1 st. a spoon
- wheat flour - 2 cups
- baking powder - 1 st. a spoon
- salt - 1/2 teaspoonfuls
- Buttermilk - 3/4 Glass
- sugar powder - 1 cup (glaze)
- milk - 2 items. spoons (glaze)
1. Preheat the oven to 220 degrees with the rack in the lower third. In a small bowl add 4 tablespoons butter and maple syrup. Place in a microwave oven at high power for 30 seconds until completely dissolved, mix and set aside. In a small bowl, mix 1/3 cup of sugar, brown sugar and cinnamon. Set aside. 2. In a food processor combine the flour, baking powder, the remaining 2 tablespoons of sugar and salt. Cut the remaining butter into small pieces and mix until the dough looks like large crumbs. Add buttermilk and mix. Put the dough on a lightly floured work surface. Form a 25 cm disc from the test. 3. Cut the disc into 16 equal parts. Roll the balls. 4. Dip each ball into a mixture of maple syrup and oil, then roll in a mixture of sugar and cinnamon. 5. Lay out 5-6 balls in each section of the mold and squeeze lightly. 6. Bake until golden brown, 15-17 minutes. Cover the form with foil, if the tops darken too quickly. 7. Put the bread on the rack and allow to cool for 10 minutes. Then remove from the mold. Mix the powdered sugar with milk. 8. Drizzle the iced bread with the glaze. Serve warm.
Servings: 6-8