Sticky Maple Walnut Buns
The most delicious, pillowy soft, and sticky buns.
Equipment
- 1 Stand mixer
- 1 13X9 inch pan
Ingredients
For The Buns
- ¾ cup Milk, Full fat
- 1½ teaspoon Active dry yeast
- 1 teaspoon Sugar
- ¼ cup Milk, Warmed up
- 4½ cups All-purpose flour
- ⅓ cup Sugar
- 1 teaspoon Salt
- 3 Eggs
- 1¼ cup butter, Cold and cubed
For The Sticky Syrup
- 2 cups Roasted walnuts, Chopped finely
- ½ cup Maple syrup
- 2 teaspoon Vanilla extract
- ½ cup Brown sugar, packed
- ¼ cup Butter
- ½ teaspoon Salt
For The Filling
- 2 teaspoon Cinnamon
- 1 tablespoon Orange zest
- ⅓ cup Brown sugar, packed
- ¼ cup Butter, Melted
Instructions
How To Make the Dough
- In a saucepan warm up ¼ cup of milk to the body temperature. Mix in 1 tablespoon sugar and the dry yeast. Mix gently and set aside for the yeast to bloom.1 teaspoon Sugar, ¼ cup Milk, 1½ teaspoon Active dry yeast
- In the bowl of the stand mixer, set on the hook, and mix the flour, salt, and sugar. Add the butter and mix with your hand first to coat all the butter with flour.4½ cups All-purpose flour, ⅓ cup Sugar, 1 teaspoon Salt, 1¼ cup butter
- Add the eggs and milk, and mix until a smooth dough is formed. This will take about 10 minutes. The dough is ready when it is pulled from the sides of the bowl. Cover and place in a warm place for a half hour or until it is 50% expanded in volume.¾ cup Milk, 3 Eggs
How To Make The Maple Walnut Syrup
- In a saucepan, mix the maple syrup, butter, salt, vanilla extract, and brown sugar. Bring to a boil. Let it boil for one minute. Pour it into the pan and distribute the roasted walnuts all over the syrup.2 cups Roasted walnuts, ½ cup Maple syrup, 2 teaspoon Vanilla extract, ½ cup Brown sugar, packed, ¼ cup Butter, ½ teaspoon Salt
How To Make The Filling
- Mix the brown sugar, cinnamon, and orange zest. Set aside.2 teaspoon Cinnamon, 1 tablespoon Orange zest, ⅓ cup Brown sugar, packed
How To Assemble The Buns
- Roll out the dough on a lightly floured surface until the dough has ¼ inch thickness. Make a rectangular shape out of the dough by pulling the corners.
- Spread the melted butter over the dough. Leave ½ inch from the edges.¼ cup Butter
- Evenly spread the filling over the dough. Start rolling the dough from the longer side. Roll tightly. Do not leave any air pockets. Make the long roll even by gently pressing the rolled dough.
- Cut the roll in half, then cut each half in half. Cut each piece into three equal segments. We should have 12 rolls. Place them on the pan with the maple syrup. Cover and set aside for half-hour for the second proof.
- Bake for 30-35 minutes. Until the buns are golden brown. Remove from the oven and run the tip of a knife around the pan. Immediately flip them on the cooling rack. Place a tray under the cooling rack. If left in the pan too long, the syrup will harden and it will be difficult to remove them from the pan.
Nutrition
Calories: 503kcalCarbohydrates: 53gProtein: 8gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 115mgSodium: 530mgPotassium: 152mgFiber: 2gSugar: 15gVitamin A: 923IUVitamin C: 1mgCalcium: 66mgIron: 2mg
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