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Maple Sticky Buns
Total 3 hours and 10 minutes (includes proofing and cooling times)
Active 70 mins
Makes 8 servings
Ingredients
Dough
Topping
Filling
Directions
- To prepare the dough, bring the milk just to a boil over medium heat in a small pot. Watch closely to ensure that the milk doesn’t boil over. Remove from the heat and add the butter to the pot to melt. Add the mixture to a small bowl and let it cool to 105° F to 110° F. (It will be warm to the touch but not too hot.) Add the egg and whisk to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a wooden spoon, combine the flour, sugar, yeast, and salt. Add the warm milk mixture and mix just until combined.
- Switch to the dough hook and knead the dough on low speed until smooth and elastic, about 6 minutes. Or, tip the dough onto a work surface and knead by hand for about 12 minutes. Form the dough into a ball.
- Transfer the dough to a buttered bowl, cover, and let rise until doubled in size, 30 minutes to 2 hours, depending on the temperature. Keep an eye on the dough rather than the clock.
- To prepare the topping, butter a 9-by-2-inch round cake pan and set aside. In a small saucepan, combine the butter, brown sugar, maple syrup, and salt. Cook over medium heat, stirring occasionally, until the mixture reaches a full boil, looks foamy with large bubbles, and registers 212° F on a candy thermometer. Pour the caramel into the prepared pan. Sprinkle the pecans, walnuts, and raisins evenly over the top and set aside.
- To prepare the filling, mix together the brown sugar, cinnamon, and salt in a small bowl. Cover with plastic wrap and set aside.
- When the dough has doubled, tip it out onto a lightly floured work surface. Knead it a couple of times to push out the air. Roll the dough into a 12-inch square. Using an offset spatula, spread the butter evenly over the surface of the dough, then sprinkle with the reserved filling.
- Tightly roll up the dough and pinch the top seam closed. With a serrated knife, cut the roll crosswise into 8 equal pieces. Set them in the pan with the topping, spirals facing upward. Cover loosely with plastic wrap, and let them rest until the dough has almost doubled again, about 1 hour. The buns will look pillowy and will all be touching.
- Preheat the oven to 375° F. Uncover the rolls and bake until deep golden brown and puffed, 25 to 30 minutes. Set a piece of aluminum foil or a baking sheet on the rack beneath the buns to catch any caramel that may drip out. Give the center roll a wiggle—if it’s set in place, the buns are cooked through.
- Let the buns cool on a rack for 5 minutes, then carefully cut around the edge with a paring knife and invert the rolls onto a serving plate. Take care to invert the buns while they are still warm to cleanly release them from the pan.
- To serve, let cool slightly before eating, if possible. These are best the day they’re made, served warm and gooey.
- Store leftovers in an airtight container for up to 2 days. To reheat them, wrap them in foil and warm them in an oven set to 200° F.
Copyright by Samantha Seneviratne, adapted from the book “The New Sugar and Spice” (Ten Speed Press, 2015, a Division of Penguin Random House), used with permission.