I’m going to be honest with you. I always knew a Ragamuffin was a cat breed. I also knew when I was in high school and showed up with what some would describe as “pajama like” clothing my friends would tell me I look like a ragamuffin BUT never did I expect to see this word in the name of a recipe. So when I did I knew I had to make them. How could I miss an opportunity to make something that not only sounded great but had such a fun name!
The texture of the ragamuffins is more of a biscuit than a traditional cinnamon bun. It is VERY sweet so while I was going to make a maple glaze for the top it did not need it at all! It is sweet and mapley (is that even a word?) enough with out it 🙂 I found maple sugar at my grocery store but found it to be quite expensive. It was anywhere from $6.99 to $9.99 for 6 ounces of the stuff. So I did what any normal human being does. I looked on Amazon and lo and behold they had some! Free shipping and all:) Now I’m not sure what I’m going to do with all this maple sugar but I did find a lot of great recipes on epicurious that included this sweet maple treat so I will be sure to give them a try!
What was it like to make them? Easy. I’m a big fan of easy. We have been friends for a LONG time. My favorite part about our friendship is that we never get mad at each other 🙂 The most complicated part of this recipe is the tight rolling of the dough. I obviously did not get it tight enough, because as you will notice in the pictures, the ends started to fall flat against the pan. Oh well. It still tasted great so in the end I guess that is all that matter 🙂
Now does everyone want to know who won????? I used random.org to pick a winner and the lucky winner was number 6….that means girlichef won! Just send me an email with your address and I will pass it along to the great people at My Blog Spark. Congratulations!!! 🙂
Maple Sugar Ragamuffins:
2 C. all-purpose flour
1 T. granulated maple sugar
1 T. baking powder
1/2 t. salt
5 tablespoons cold unsalted butter – cut into small pieces
3/4 C. whole milk
3/4 stick (6 tablespoons) unsalted butter – well softened
1 cup granulated maple sugar (6 ounces)
Put oven rack in middle position and preheat oven to 400°F. Line a large (17- by 14-inch) baking sheet with parchment.
Whisk together flour, maple sugar, baking powder, and salt in a large bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
Roll out and fill dough:
Roll out dough on a lightly floured surface with a floured rolling pin into a 13- by 11-inch rectangle. Spread softened butter evenly over dough and sprinkle all over with maple sugar, pressing firmly to help adhere. Beginning with one long side, roll up dough snugly, jelly-roll style. Cut roll crosswise into 12 slices with a sharp knife. Arrange slices, cut sides down, 2 inches apart on baking sheet. Gather any maple sugar from work surface and sprinkle on top of rolls. Bake until rolls are puffed and golden, 18 to 20 minutes. Transfer to a rack to cool until warm, about 15 minutes.
Source: Gourmet from Epicurious