Maple Bacon Pull-Apart Bread
INGREDIENTS 1 tube refrigerated biscuit dough 3 tbsp. melted butter 3 tbsp. maple syrup, divided 1/4 c. brown sugar 2 tbsp. granulated sugar Pinch kosher salt 8 slices bacon, cooked and crumbled 1 1/2 c. powdered sugar 2 tbsp. milk
DIRECTIONS Preheat oven to 350° and grease an 9-x-5" loaf pan. Cut each biscuit in half to create 16 rounds. Mix melted butter with 1 tablespoon maple syrup. Brush on both sides of each biscuit round. In a medium bowl, mix together the sugars and a generous pinch of salt. Coat each biscuit in the sugar mixture, tapping off excess.
Make stack: onto one biscuit, sprinkle a handful crumbled bacon and cover with another biscuit. Repeat this process until all bacon and biscuits are used, ending on a biscuit.
Place biscuit stacks into loaf pan on their sides, so the layers stand upright. If you have any extra maple butter, brush the top of the loaf. Bake until biscuits are puffy and golden, about 40 minutes. Let cool slightly and remove from pan.
While cooling, make the glaze: In a medium bowl, whisk milk and maple syrup into powdered sugar until smooth. Drizzle over warm loaf and serve.
This rich, velvety maple cream can be used to fill cakes, Thumbprint Cookies, waffle and pancake stacks. Try it stirred into coffee or over ice cream.
Maple Cream / Martha's recipe
Ingredients 2 cups pure maple syrup 1/2 teaspoon safflower oil Pinch of flaky sea salt, such as Maldon (optional)
Directions Step 1 Place the bowl of a stand mixer (or any large heatproof bowl, if using a handheld mixer) in an ice-water bath. Combine maple syrup, oil, and salt in a saucepan. Bring to a boil, undisturbed, over medium-high heat. Continue boiling, without stirring, un til a candy thermometer registers 235 degrees (soft-ball stage), 6 to 8 minutes.
Step 2 Immediately transfer syrup to bowl in ice-water bath and let stand, undisturbed, until it has cooled to 100 degrees, 10 to 15 minutes. Attach bowl to stand mixer fitted with the paddle attachment and beat on medium-low speed until mixture becomes thick, creamy, and the color of peanut butter. (This can take anywhere from 30 to 40 minutes, so set a timer and check on it periodically if using a stand mixer.) Transfer cream to a jar with a tight-fitting lid and store in refrigerator or a cool, dark place up to 1 year.
Cook's Notes Make sure the syrup hits 235 degrees before being cooled again and beaten.