Cinnamon Maple Rings
- Cooking and Prep: 4 h
- Serves: 48
For the Dough
For the Filling
For the topping
Combine ﬂour and sugar in a large mixing bowl. Add margarine and mix until the dough forms pea-size pellets. Add chilled maple syrup and 2 tablespoons of ice water. Mix at low speed until dough can be formed into a ball. Do not over-mix (the dough will get too tough).
Separate dough into two balls, ﬂatten, and wrap tightly in plastic. Refrigerate for 2 hours.
Using a ﬂoured rolling pin, on a ﬂoured surface, roll one piece of dough into a rectangle about 10 inches wide, 15 inches long and 1⁄8 of an inch thick.
Sprinkle the dough with half of the cinnamon-sugar ﬁlling.
Starting with a smaller edge (10-inch), roll the dough tightly into a cylinder. Dampen the edge with water and press lightly to seal. Repeat with second dough. Wrap each roll in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350°F.
Using a thin, sharp knife, cut each roll into 1⁄4-inch slices. Place ﬂat on ungreased baking sheets, 1-inch apart.
Brush tops lightly with 1⁄4 cup maple syrup. Bake for 15 to 18 minutes or until light golden brown.
Use a spatula to immediately transfer the rings to a cool, ﬂat surface.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz