Maple Pecan Sticky Buns

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup cold butter, cubed
• 3/4 cup milk
• 1 egg, lightly beaten
• For the filling:
• 3 tablespoons butter, melted
• 1/3 cup light brown sugar, packed
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/2 cup chopped pecans or walnuts, optional
• For the glaze:
• 2 tablespoons butter, melted

Directions

1. For the dough, warm the butter, milk and sugar together in a small saucepan. Transfer the mixture to the bowl of a stand mixer and leave it until it feels just barely warm. You can absolutely do this without the mixer; in that case, put the milk mixture in a medium bowl. Scatter the yeast over the milk mixture, give it a gentle stir, and leave it somewhere warm until you see bubbling, about 10 to 15 minutes.
2. Add the egg, flour, and salt, then knead with the paddle or dough hook on low-to-medium speed for about 5 minutes, until the dough turns smooth and stretchy. If you are kneading by hand, expect it to need a little more time. Work the dough by hand a few times until it forms a smooth ball, return it to the bowl, and drape a kitchen towel over the top. Let it rise in a warm spot until doubled, about 1 to 1 ½ hours, keeping in mind that the timing can be shorter or longer.
3. While the dough is doing its thing, make the topping. Butter either a round cake pan, 9-inch (23cm), or a square cake pan, 8-inch (20cm), using a light hand. In a small saucepan fitted with a candy thermometer, cook the butter, brown sugar, maple syrup and salt over medium heat until the mixture reaches a boil. Once it foams, after about a minute or so, and some of the bubbles begin to grow larger, take the pan off the heat. If you are watching the thermometer, it should register 212ºF (100ºC).
4. Pour the maple caramel into the buttered cake pan, then scatter the pecans across the top. Put the pan aside.
5. For the filling, stir the brown sugar, cinnamon and salt together in a small bowl. Set it aside.
6. Once the dough has risen, turn it onto a lightly floured counter and knead it a couple of times. Roll it out to a square measuring 10-inch (25cm). Spread the softened butter over the dough, then cover it evenly with the filling. Roll the dough up as snugly as you can, then cut it crosswise with a serrated knife into 8 or 9 slices. A square pan gets 9 slices; a round pan gets 8. Arrange the pieces in the pan with the cut sides facing up. Cover the pan loosely with plastic wrap or a clean, lint-free kitchen towel, and let the buns rise until nearly doubled, about 1 hour.
7. About 10 minutes before baking, heat the oven to 375ºF (190ºC). Set the pan on a foil-lined baking sheet to catch anything that bubbles over, then bake for 25 to 30 minutes, until the center roll is lightly browned on top and no longer feels soft when you press it with your finger.
8. Take the rolls out of the oven. Let them cool for 5 minutes, then run a knife around the edge if you can, since the buns may have crept up over the rims. Turn the sticky buns out onto a cooling rack or serving platter.