Ragamuffins Recipes

MAPLE SUGAR RAGAMUFFINS

Maple Sugar Ragamuffins image

Categories Bread Breakfast Brunch Dessert Bake Thanksgiving Quick & Easy Mother's Day Back to School Fall Winter Shower Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 12

Ingredients

For dough
2 cups all-purpose flour
1 tablespoon granulated maple sugar (see cooks' note, below)
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
3/4 cup whole milk
For filling
3/4 stick (6 tablespoons) unsalted butter, well softened
1 cup granulated maple sugar (6 ounces)
Special Equipment
parchment paper

Steps:

Make dough:
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.

CINNAMON-SUGAR RAGAMUFFINS

Cinnamon-Sugar Ragamuffins image

Sugar and spice and everything nice-that's what these special pastries are made of. They start with biscuit dough, which is flattened out and dusted with plenty of sugar and cinnamon. Then it's rolled up, sliced, sprinkled with coarse sugar for extra sparkle and crunch, and baked until flaky and golden brown.

Provided by Riley Wofford

Categories Food & Cooking Dessert & Treats Recipes Pastry Dessert Recipes

Time 50m

Yield Makes 12

Number Of Ingredients 9

Ingredients

3 cups unbleached all-purpose flour, plus more for dusting
1/4 cup plus 1 tablespoon granulated sugar
1 teaspoon kosher salt (we use Diamond Crystal)
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
10 tablespoons cold unsalted butter, cut into small pieces, plus more, softened, for serving
1 cup low-fat buttermilk, plus more for brushing
1 teaspoon ground cinnamon
Coarse sanding sugar, for sprinkling

Steps:

Preheat oven to 425°F. In a large bowl, whisk together flour, 1 tablespoon granulated sugar, salt, baking powder, and baking soda. Add butter; toss to evenly coat. Press mixture between your fingers to create flower-petal shapes.
Slowly drizzle in buttermilk while stirring with a fork until dough begins to come together. Transfer to a lightly floured work surface; knead a few times to bring together. Roll into a 16-by-11-inch rectangle.
In a small bowl, combine remaining 1/4 cup granulated sugar and cinnamon; sprinkle evenly over dough. Starting at one long end, roll dough into a tight log. Trim ends; cut into 12 equal pieces and place, cut-sides down, in a standard muffin tin. Freeze 15 minutes. Brush tops with more buttermilk and sprinkle with sanding sugar.
Bake until puffed and golden, 15 to 20 minutes. Serve warm or at room temperature, with more butter, or store in an airtight container at room temperature up to 2 days.

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In a large bowl, whisk together the flour, maple sugar, baking powder and salt. Blennd in butter with a pastry cutter or two knives until the mixture resembles coarse meal with some pea-sized pieces of butter. 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.
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