Enjoy these irresistible morning tea recipes by Maple from Canada that are guaranteed to elevate your next morning tea. Dive into the delectable world of Sticky Maple Mocha Buns and for a twist on a classic favourite, treat yourself to Maple Salted Caramel Lamingtons. 

Sticky Maple Mocha Buns (makes 15)

For the dough:

  • ½ cup whole milk
  • 3 cups bread flour, plus extra for rolling the pastry dough
  • 3 eggs
  • 2 tbsp vegetable oil
  • ⅓ cup pure maple syrup (preferably amber syrup for its rich taste)
  • 2 tsp salt
  • 2 tsp active dry yeast
  • ½ cup unsalted butter 
  • ¼ cup pure maple syrup (preferably amber syrup for its rich taste), for glazing

For the filling:

  • ½ cup unsalted soft butter
  • ½ cup maple sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom

To make the dough:

  • Place all the ingredients for the dough in an electric stand mixer, except the butter. 
  • You will need the dough hook attachment. Knead on the lowest speed for two minutes and start gradually adding the softened butter. Increase to a medium speed for five minutes while gradually adding the remaining butter.
  • The dough should now be very soft and smooth. Scrape down the sides of the bowl to remove any excess, then move the dough to a larger bowl,  cover with a clean tea towel and leave to rise. This should take around one hour.
  • After the dough has doubled in size, transfer to a well-floured surface and roll out into a 20/10-inch rectangle.

To make the filling:

  • In a small bowl mix the butter, maple sugar, ground cardamon and ground cinnamon.

To make the maple buns:

  • Use a palette knife to spread the mixture over the dough.
  • Tightly roll the dough, starting from the long side.  
  • Cut into 1 ½-inch sections with a sharp knife. You should get about 15 pieces.
  • Place cinnamon rolls in a circular, greased baking tray, leaving a gap of 2cm around each bun.
  • Cover the tray with cling wrap and let the buns rise again for 30–45 minutes.
  • Preheat oven to 180°C/350°F.
  • Remove cling wrap and bake the buns for 20-25 minutes or until just slightly golden brown on the edges.
  • When the buns are baked, glaze them straight away with maple syrup.
  • Serve warm, sticky-side-up.
Maple syrup morning tea cravings iced tea

Vegan Iced Vanilla Latte

  • 2 tbsp pure maple syrup (preferably amber syrup for its rich taste)
  • 1 shot espresso (or double espresso shot to increase coffee intensity)
  • ½ cup soya milk
  • 1 tsp vanilla extract
  • Ice cubes

How to make it:

  • Combine maple syrup and espresso shot in a tall glass and stir.
  • Add milk and vanilla extract.
  • Add ice cubes and stir.
  • Top up with more ice if required and serve.
  • Chef tip: delicious if using any dairy-free alternative such as hazelnut or almond milk.
Maple syrup morning tea cravings lamington

Maple Salted Caramel Lamintongs (makes 20)

For the maple salted caramel filling:

  • ¾ cup maple spread
  • ¼ cup double cream
  • 3 tbsp unsalted butter 
  • ½ tsp salt 

For the sponge cake batter

  • 4 large eggs
  • ¾ cup pure maple syrup (preferably amber syrup for its rich taste)
  • 1 cup plain flour
  • 1 tsp baking powder
  • 2 tbsp unsalted butter, melted

For the icing: 

  • 1 cup maple sugar
  • 5 tbsp cocoa powder
  • 2 tbsp unsalted butter
  • ½ cup milk

For the coating:

  • 3 cups desiccated coconut

To make the maple caramel filling:

  • Pour all ingredients into a large pan then boil gently for 3 minutes.
  • Remove pan from the heat and pour the caramel into a bowl. Leave to cool in the fridge while you make the sponge.

To make the sponge: 

  • Grease a 25x25cm baking tin. Line tin with parchment paper and set aside.
  • Preheat oven to 180°C/350°F. 
  • Combine eggs and maple syrup in a big bowl with an electric mixer. Beat the mixture for a few minutes, until it is pale, has increased in size by almost double and starts to stick to your whisk.
  • Put the flour and baking powder into a strainer and sift ¼ over the batter. Gently fold it into the batter with a wooden spoon or spatula. Repeat the step 3 times with the remaining flour.
  • Fold in the melted butter and vanilla extract to finish the batter.
  • Transfer batter to the lined baking tin. Place in the middle of your pre-heated oven and bake for 25–30 minutes or until golden and firm to the touch. Set aside to cool completely then remove the parchment paper.
  • Cut the whole sponge into squares of around 2 inches/5 cm (you should end up with 20 pieces).
  • Slice each square in half, spread a spoonful of maple caramel on one half, then replace the other half to make a sandwich.

To make the chocolate icing:

  • In a medium-sized bowl, combine the maple sugar and sifted cocoa powder.
  • Pour the milk into a saucepan, add the butter and heat until the butter has melted.
  • Add to the bowl and mix well until sugar and cocoa powder are dissolved.
  • Set aside to rest until completely cool.

Assembly:

  • Get two bowls ready, place the chocolate icing in one and the desiccated coconut in the other. 
  • Dip each lamington in the icing until covered.
  • Gently roll in the coconut and set on wire rack to rest.
  • Serve when the icing is set.