PRODUCT OF U.S.A. 3.73/kg
227 - 440 g SELECTED VARIETIES
Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
In small saucepan, melt 3/4 cup (175 mL) butter with 3/4 cup (175 mL) sugar over medium heat. Pour into greased 13 x 9-inch (3 L) baking dish. Sprinkle with 1/2 cup (125 mL) of the walnuts; set aside.
Stir together remaining butter, sugar, walnuts, cinnamon and orange zest.
Roll dough out on a lightly floured surface to make a 18 x 12-inch (45 x 30 cm) rectangle. Sprinkle with walnut mixture. Starting at long side, tightly roll up, pinching seam to seal. With serrated knife, cut into 15 pieces; place cut side down in prepared dish. Cover and let rise 15 minutes.
Bake in the centre of a 375°F (190°C) oven for 25 minutes or until golden and tops sound hollow when tapped. Let stand 5 minutes before serving and invert onto platter to serve.
Makes 15 buns.
Variation: Festive Sticky Buns - Add 1/2 cup (125 mL) dried cranberries to the walnut mixture. Arrange buns into the shape of a tree for a fun festive holiday brunch.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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