Sticky Maple Walnut Buns

Sticky, pillowy, flavorful, delicious, and not too sweet. That's what these sticky maple walnut buns are. These buns have a soft, flaky texture and crunchy, nutty exterior. They are sitting in a pool of roasted walnut and maple syrup. They make a perfect breakfast or just a mid-day snack.

About This Recipe

• These buns have yeast-based dough. I know when the word yeast comes up, some might get intimidated by that, but let me tell you, It is not only that difficult to work with easy, also it is quite an interesting ingredient to work with and process.
• This sweet bun recipe is very easy to make and is quite versatile and adaptable to a different kinds of yeast-based baked goods.
• Yeast is a form of fungi organism that stays in a dormancy situation until it comes to contact with warmth, sugar, and moisture, and that's when through fermentation, it converts the sugar and starch into carbon dioxide and alcohol. It's the carbon dioxide that makes baked goods rise.
• These buns are sticky, not frosted buns, however, we can skip the walnut maple sticky syrup, and add the Brown Butter Frosting to them.
• It takes two separate processes to make this recipe. One is the bun recipe, and two is the sticky syrup recipe.
• After the dough is prepared and formed we need to proof it twice. Once at the beginning and again when we cut the buns into swirls.

How To Make Sticky Maple Walnut Buns

• We start with blooming the yeast by warming up ¼ cup of milk to 99°F (37.2°C). to test this, put your pinky into the milk, and if it feels warm not burn you, it is ready. Gently whisk in the yeast. Then add 1 teaspoon sugar, mix and set aside. You do not need to stir or aggravate the yeast. Just leave it alone for 10 minutes. Instant Yeast
• In the meantime, set your stand mixer on the hook attachment. mix the flour, salt, and sugar. Add cubed and cold butter and mix with your hand to make sure all the butter pieces have a coat of flour.
• make a well in the center of the flour mixture, and pour the yeast in the center of the well. Start mixing, and add the eggs and remaining milk.
• Keep mixing until the mixture is cohesive and smooth. This may take up to 10 minutes. The dough should be pulled away from the sides of the bowl.
• Place the dough on a lightly flour-dusted clean surface, and round up the sides of the dough with your fingertips. Lightly flour dust the top and rub it around. Place the dough in a clean bowl and cover tightly with plastic wrap. Leave in a warm spot until it is 50% larger in volume. Then leave in the fridge for one hour, up to four hours.

Making The Syrup And Filling

• Start making the syrup by roasting the walnut until aromatic and golden.
• In a saucepan mix the maple syrup, butter, brown sugar, and salt. Bring to a boil, and let it boil for one minute. Pour this syrup into a 9X13-inch metal pan. spread the roasted walnuts over the syrup and press down. Set aside. Melt 2 tablespoon butter and set aside.
• For the filling, In a separate bowl mix the brown sugar, orange zest, salt, and cinnamon. Massage the mixture between your fingertips to release the orange zest's oil and aroma.

How To Assemble The Buns

• Lightly flour dust the surface, and roll out the dough. Try to create a rectangular shape by pulling the corners. The dough should have a ¼ inch thickness.
• Spread the melted butter all over the dough. Leave half an inch from each side.
• Spread the sugar mixture over the butter. Start rolling the dough from the longer side (Length Side) Make sure the rolls are tight to avoid the filling from spilling out, and rolls opening.
• With both hands grab the roll and gently press the roll to make the roll have an even thickness all through the length.
• Cut the roll in half and cut each half in half again. Then cut each piece into three equal segments. This makes 12 rolls. Cover the pan and leave it in a warm place to process the second proof.
• Rolls will expand and ready to bake. Bake for 30 to 35 minutes or until they are golden brown. Loosen the sides of the buns with the tip of knife and immediately flip over the cooling rack. Place a tray under the cooling rack. If you wait too long, the syrup will harden and will be difficult to remove the buns from the pan.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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