Maple Pecan Sticky Buns
Ingredients
Dough
- 580 g all-purpose flour (Type 405)
- 50 g sugar
- 2 tsp active dry yeast
- 2 tsp salt
- 310 ml cold milk
- 2 large eggs
- 200 g softened butter
Filling
- 125 g softened butter
- 165 g brown sugar
- 4 tsp cinnamon
- 1 tsp cardamom
- 1/4 tsp salt
Topping
- 250 g pecans
- 100 g butter
- 180 g maple syrup (preferably Grade C)
- 100 g brown sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
For the work surface
- Oil for greasing
- Flour for dusting
Preparation
Mix flour, sugar, yeast and salt in a bowl. Add milk and eggs and knead on low speed until no flour is visible
Increase speed to medium and knead for about 8-10 minutes until a very smooth, elastic dough forms. Scrape down the sides of the bowl as needed
Divide softened butter into 10 pieces and add one by one, mixing until each piece is absorbed before adding the next
Grease a large bowl, form the dough into a ball and place in the bowl. Cover and let rise in a warm place for 90-150 minutes until doubled. Refrigerate for at least 8 hours or up to 1 day
Prepare the topping: Melt butter, maple syrup, brown sugar, vanilla extract and salt in a saucepan over medium heat, stirring until smooth. Pour into a 9x13 inch baking pan and sprinkle pecans evenly over the topping
In a small bowl, mix brown sugar, cinnamon, cardamom and salt for the filling
On a lightly floured surface, roll out the chilled dough into a 12x16 inch rectangle
Spread softened butter evenly over the dough, leaving a small border around the edges
Sprinkle the filling mixture evenly over the butter
Starting from the long side, roll up the dough tightly into a log
Cut the log into 12 equal pieces
Arrange the buns cut-side down in the prepared pan on top of the pecan topping
Cover the pan and let rise at room temperature for 1-2 hours until puffy
Preheat oven to 350°F (175°C)
Bake for 25-30 minutes until golden brown and the topping is bubbling
Remove from oven and let cool in the pan for 5 minutes. Invert onto a serving platter
