Canuck Sticky Buns

Canuck Sticky Buns: A Taste of Home

The aroma of warm, sticky buns baking in the oven is a comforting memory for many. For me, it's intrinsically linked to the bustling farmers' markets and community gatherings of my home region. These Canuck Sticky Buns aren't just a recipe; they're a tradition, a taste of home, passed down through years of baking and sharing with friends and neighbors.

The secret, I've discovered, isn't just in the ingredients, but in the process. It's the careful kneading of the dough, the precise layering of the sweet, maple-infused filling, and the anticipation as the buns rise to their golden perfection. Each step is a mindful act, a ritual that connects me to generations of bakers who came before me, their hands shaping similar doughs, their hearts filled with the same warmth and joy.

Beyond the technical aspects, there’s a sense of genuine connection to the land that I believe is essential in creating truly remarkable food. For these buns, it’s the use of high-quality, locally-sourced ingredients – the rich maple syrup, the crisp bacon infused with maple sugar and whiskey, the wholesome buttermilk – that elevates them beyond simple baked goods. These ingredients tell a story of a homegrown lifestyle and a culinary appreciation for the natural goodness of our region.

The recipe itself is a balance of old-world techniques and modern conveniences. I cherish the traditional method of kneading the dough by hand, feeling the elasticity and texture between my fingertips, but I embrace the ease of readily available ingredients. This careful balance allows me to share my recipes across generations, making it easy to participate in time-honored baking practices.

And it’s not just about the recipe; it's about the experience of sharing. These buns are the star of countless gatherings—from casual backyard BBQs to formal holiday dinners—their irresistible aroma drawing people together. The sight of a warm, sticky bun, glistening with that sweet Maple Whisky Cream icing, is enough to bring a smile to anyone's face. It’s a visual testament to the warmth and love that goes into each batch.

More than just a recipe, these Canuck Sticky Buns represent a dedication to good food and the people you share it with. They are a testament to the power of simple, honest ingredients, combined with time-honored methods, to create something truly special. They are a celebration of community and connection, bound together by the sweet aroma of baking and the delicious taste of tradition.

In fact, I'd encourage you to share the experience of making these buns with family and friends. It's a perfect activity for a cold winter's afternoon, or a fun-filled family baking day. The memories created while making these buns will be as sweet and satisfying as the buns themselves.

So, gather your ingredients, roll up your sleeves, and get ready to experience the magic of making – and sharing – these utterly irresistible Canuck Sticky Buns. They are more than just a treat; they're an experience, a taste of home, and a reminder of the simple joys in life.

Ingredients
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 cup pure maple syrup
1 tablespoon canola oil
1 teaspoon pure maple extract
6 strips thick quality bacon (best if soaked overnight in fridge in a mixture of 2 tablespoons pure maple sugar, a hefty pinch of sugar in the raw (blonde large-crystal), 1/2 teaspoon pure maple extract and 1/4 cup canadian whiskey)
1/3 cup water warm
2-1/4 teaspoons active dry yeast
1 pinch white sugar
1/4 cup maple sugar canadian heritage works best
1/4 cup white sugar
1/4 cup low-fat buttermilk room-temperature
1/2 cup whole milk room-temperature
1 tablespoon canadian whisky gibson's finest canadian whisky is the best
6 tablespoons unsalted dairy butter melted
2 extra large eggs (free-range farm if possible)
1 teaspoon baking powder make sure it's active
4 1/4 cups all-purpose flour sifted
1/4 cup maple sugar lb maple treat corp is a good one
2 large pinches sugar in the raw large crystal blonde sugar
1 splash canadian whisky gibson's finest canadian whisky is the best
1/2 heaped cup unsalted dairy butter room-temperature (softened)
2 tablespoons maple sugar pure organic maple sugar (by canadian heritage)
2 hefty pinches maple sugar flakes by: lb maple treat corp
1 heaped tablespoon sugar in the raw large crystal blonde sugar
1 teaspoon canadian whisky
1 8 ounce package philadelphia cream cheese room-temperature (softened)
1/2 cup icing sugar sifted
1/4 cup canadian whisky more - to taste
1/8 cup sweet milk
1/8 cup heavy cream

Step-by-step

• PRIOR: 6 pieces quality thick maple bacon, cooked crisp, cooled and drained then ripped and crumbled. (Best if soaked overnight in fridge in a mixture of 2 tablespoons pure maple sugar, a hefty pinch of sugar in the raw (blonde large-crystal), 1/2 teaspoon pure maple extract and 1/4 cup Canadian whiskey)
• Mix together the pinch of sugar and yeast and warm water in a small warm bowl. Let stand until the yeast works.
• Spoon yeast mixture into a warm large mixing bowl. Add sugars, buttermilk, whole milk, melted unsalted dairy butter, canola oil, Canadian Whisky, pure maple extract and large eggs. Mix until combined.
• Add the salt and baking powder and mix in. Continue mixing and add sifted flour slowly, just enough flour so the dough becomes less sticky and it will pull away easily from the edge of the mixing bowl.
• Knead on a lightly flour dusted work space for 6 to 8 minutes (dusting with flour only as need be) until the dough is smooth and elastic and forms a ball.
• Lightly butter a warm large bowl and place dough into the bowl and place a clean warm milk dampened cheese cloth over the dough. Cover air-tight with saran wrap. Place the bowl in a warm spot. Leave rise an hour - 'til doubled in size.
• Using your knuckles release the air. Lightly dust a clean working surface with flour and turn out the dough on the floured working area. Knead a few times then roll with a rolling pin and lightly pat the dough into a rectangle that is about ⅛ inch thick.
• After the dough is rolled out, brush the surface lightly with a pastry brush with about 1 tablespoon of the melted unsalted dairy butter; you're going to have reserve butter left over, set it aside.
• Sprinkle the dough surface with a hefty pinch of maple sugar flakes (about a tablespoon of the flakes).
• To make the filling, with the remaining 5 tablespoons of melted butter, add the maple sugar, cinnamon, pure maple extract and the extra splash of whiskey; no more than a teaspoon, and brush the full surface of the dough with this mixture.
• Sprinkle generously with more maple sugar flakes and a hefty pinch or two of blonde large crystal sugar.
• Sprinkle the whole surface with the bacon shards, press gently into the dough with the back of a metal tablespoon.
• Roll the filling into the dough from the outside in towards you and pinch off the ends.
• Place the Canuck Sticky Buns with the seam on the bottom and slice twelve 1 1/4" buns. Pinch in sticky bun's dough top seam.
• Place each sticky bun on the 1 1/2 tablespoons smeared dairy butter and 2 teaspoons maple sugar on a large deep baking sheet.
• Cover with a clean towel and place in a warm spot to rise twice their size. (They'll be crowded once risen)
• Preheat oven to 350°F - Bake for 25 minutes or until golden.
• Turn out bottoms up on a large tray and serve warm sticky side up on a dessert plate with a couple of tablespoons of Whisky Maple Cream Icing "Moose Milk" drizzled over top.
• Great with a cup of hot coffee, tea or a large dash of moo!
• Moose Milk Drizzle Icing: Blend 8 ounces softened cream cheese until creamy. Slowly add 1/4 cup sifted icing sugar while beating. Add 1/4 cup Canadian whisky, beat in. Add 1/2 cup pure maple syrup and blend in. Add 1/4 cup sifted icing sugar while beating in maple extract, 1/8 cup sweet milk and 1/8 cup heavy cream. Beat until creamy and drizzle icing consistency.