On 2017-12-19 3:02 PM, graham wrote:
> On 2017-12-19 12:56 PM, dsi1 wrote:

> You can use a cinnamon/sugar mix as you would for cinnamon buns. The
> dough is similar too. I don't like cinnamon in those quantities - the
> smell in mall food courts where there is a C/bun stall is sickening to
> me. I have been thinking of a Canadian version where I paint the dough
> with syrup and sprinkle maple sugar over it for texture.
>

That could be an expensive venture. A few years ago I tried Emeril
Lagasse's recipe for Tarte au Sucre. I called for maple sugar, which I
happened to have a small bag of. The pie was incredible so I went to the
local maple farm to replace it and I was floored by the cost. I modified
the recipe and used dark maple syrup instead.