Maple Nut Snails
Save to My Recipes
Is there a flavor more suited to breakfast than maple? Just the word conjures up images of PJs and messy hair.
Hands-on: 30 minutesTotal: 3 hours 30 minutes
- 1½ cups whole milk
- 2 Tbsp. brown sugar
- 1¾ tsp. active dry yeast (1 package)
- 3 large eggs
- ¼ cup unsalted butter, softened
- 1 tsp. kosher salt
- 1 cup whole wheat flour
- 4 cups bread flour
- ¼ cup maple syrup
- 1½ cups finely chopped walnuts
- 1 cup maple sugar
- 1 tsp. ground nutmeg
- 1 Tbsp. water
- In a large bowl, combine milk, brown sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add 2 eggs, butter, salt, whole wheat flour, and enough bread flour to create a firm dough. Turn onto a floured surface and knead 8–10 minutes. Add flour only to reduce stickiness. Return to bowl, dust the top lightly with flour, and cover with plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
- Coat a baking sheet with parchment. Turn risen dough onto floured surface, and with a rolling pin, roll into an 18" × 24" rectangle. Brush maple syrup over the entire surface of dough. Combine walnuts, ¼ cup maple sugar, and nutmeg, and sprinkle across the dough on top of maple syrup. Starting on a long edge, roll the dough into a log. Cut the log into 3" wheels, and place on prepared pan, 2" apart. Dust with flour, cover with plastic wrap, and rise for 30 minutes.
- Combine remaining egg with a tablespoon of water and brush gently over risen rolls. Sprinkle with remaining maple sugar, and bake until golden brown and firm, about 15–20 minutes. Cool completely.