If you’re looking for a special Christmas morning breakfast, you have come to the right place. These adorable little boys have become a tradition at family gatherings and at our B&B. Everyone loves them and all of their maple-y goodness.
This recipe makes about a dozen Maple Boys.
These are perfect for making on Christmas Eve night and then refrigerating & baking the next morning.
Place 5 teaspoons of yeast into mixing bowl. Add 1/2 cup of warm water at about 110 degrees and 1 tablespoon of sugar. Give a little swirl and let sit for about 10 minutes to create the sponge for your dough.
While waiting for sponge to do it’s magic, you can get the other ingredients ready…
- 1/2 cup sugar
- 3/4 cup of instant mashed potatoes stirred together with 3/4 cup of warm water
- 2 1/2 teaspoons salt
- 1 1/2 cups warm milk (110 degrees or cooler)
- 1/2 cup shortening
- 2 eggs
After sponge (see bubbly goodness in picture) has developed, add ingredients listed above. Mix well.
Keep mixing and add a couple of cups of flour.
Continue to mix in flour until dough wants to “hug” the beater as shown in this picture. Dough will have gone from somewhat soupy to more elasticity. Give or take, it can take about 7 cups to reach this point. This isn’t an exact measurement because the amount of flour you’ll need depends on how much moisture is in the air.
This is the time to switch to the dough hook. Kneed with dough hook for about 6-8 minutes.
Be sure to lock the mixer down or, turns out, you will end up with a dough tornado. I’ll be darned. That’s a first.
Cover with a clean warm, damp towel and let dough sit in a warm place for about an hour or until dough has doubled in size.
Have I introduced you to Scoop yet? I love how this scoop allows me to pretend I am a baker like the ones I grew up watching. My baking has gotten better since I found her in an antique shop. Okay, maybe it’s not because of Scoop but I like to think so.
While I’m at it, I thought you might like to see how I keep my flour. I bake. I bake a lot. So, I went for the charcoal caddy. The pantry incident this year is further proof that I should not keep 20 pounds of flour upon my pantry shelves. Okay, I do believe I have killed enough time and can move on to the next step with you. See how clever I was there?
Turn happily risen dough onto flour covered countertop. Coat with a little bit of flour and roll out to about 1/2 inch thick.
Find a gingerbread boy cookie cutter that is about 5-6 inches tall. Swoosh in flour a bit so it doesn’t stick to the dough…
… then use to create Christmas magic. If you don’t have a gingerbread cookie cutter, you can just cut into rectangles and make baked maple bars. I promise you that they will taste just as amazing.
If baking on same day, place oven on 350F to preheat. Place boys on a baking sheet coated with non-stick baking spray or parchment paper. Let sit on tray in a warm place until doubled in size (about 45 minutes) or if your oven has a proofing setting, you can place them in there for about 1/2 hour to speed things up. After they’re done rising, bake for about 20 minutes or until light golden brown.
If making the night before, cover with non-stick spray coated saran wrap and place in fridge.
Finally the almost holy maple frosting.
- 8 cups powdered sugar
- 6 ounces cream cheese, softened
- 2 ounces of (salted) butter, softened
- 8 tablespoons of water
- 8 teaspoons of Mapleine
- 1/4 teaspoon of salt
Cool maple boys for about 5-10 minutes and then coat with maple frosting.
You’ll also need about 1 cup of powdered sugar & a teaspoon or so of water mixed together to create the white frosting for the gingy cuteness.
Your family might actually have a hard time deciding between gift opening and Maple Boys. Okay, maybe not, but there’s no better way to start Christmas morning than to spoil them with both.