If I make maple pastries when it’s 75F out, will it summon crunchy leaves and cool breezy mornings? # 311: Maple Currant Twists

These swirly gems are essentially iced buns, which are a happy combo of glazed doughnut and a cinnamon roll.

I know you shouldn’t cut into bread while it’s still warm, but have you ever had to resist a table full of warm iced buns? They’re very persuasive.

Confession: I used glittery maple syrup (if you’re surprised I have that on hand, then you must be new here) in the glaze so they sparkle in the sun. Sun’s out, buns out!

Ingredient roll call.

I think withholding the salt til the very last second in yeast doughs might be my only baking superstition. It probably doesn’t make that much of a difference, but I anthropomorphize my ingredients. If the yeast has their friends around them, the salt can’t hurt them as much, right?

Like this lil dough ball, I am very excited for a nap.

Floof and stretch.

Some of the currants are trying to make a break for it. Quick, roll them up!

This shape makes me very happy.

Spot the cinnamon roll imposter.

Feeling like an elegant flourish on some sheet music.

Worst joke ever, courtesy of a Grand National Rodeo clown: A cop pulls over a car that’s been weaving and says to the driver, hey your eyes look a little red, have you been drinking? The driver says, well your eyes look a little glazed, have you been eating doughnuts? (Don’t worry, I’ll see myself out.)

Smells like a pancake covered in maple syrup.

Happy munching!

Recipe inspired by: Glazed Saffron Buns in Crumb by Ruby Tandoh