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Brian Sunter

Maple Walnut Sticky Buns

Soft, light buns with subtle maple filling and sticky, nutty maple topping.

30 minutes cook 20 minutes prep 3 hours 15 minutes total 20 servings
breakfast baking dessert maple walnuts sticky buns
Scale
Units

Ingredients

  • 3 cups all-purpose flour
  • 6 tbsp unsalted butter
  • 3 tbsp granulated sugar
  • 1.25 tsp table salt
  • 0.25 cup dry milk
  • 0.25 cup potato flour
  • 2.50 tsp instant yeast
  • 1 tsp maple flavor
  • 1 cup water
  • 0.50 cup maple syrup
  • 3 tbsp butter
  • 1 cup brown sugar
  • 1 cup toasted walnuts
  • 0.25 cup maple sugar

Equipment

  • baking pan
  • oven
  • cooling rack

Instructions

Dough

1

Mix and knead 3 cups all-purpose flour , 6 tbsp unsalted butter at room temperature, 3 tbsp granulated sugar , 1.25 tsp table salt , 0.25 cup dry milk , 0.25 cup potato flour or dried potato flakes, 2.50 tsp instant yeast , and 0.50 tsp maple flavor (optional) with 1 cup water lukewarm by hand, mixer, or bread machine to make a smooth dough. If kneading in a stand mixer, knead 5-7 minutes at second speed; the dough should barely clean the sides of the bowl. In a bread machine or by hand, it should form a smooth ball.

2

Place the dough in a lightly greased bowl. Cover and let rise at room temperature for 1-2 hours , until nearly doubled in bulk.

Glaze

3

Lightly grease a 9 " x 13 " baking pan .

4

Whisk together 0.50 cup maple syrup , 3 tbsp butter melted, and 0.50 tsp maple flavor (optional).

5

Spread the glaze in the prepared pan. Sprinkle 1 cup brown sugar firmly packed and 1 cup toasted walnuts diced atop the glaze.

Filling

6

Transfer the dough to a lightly greased work surface and pat or roll it into a 16 " x 12 " rectangle.

7

Sprinkle 0.25 cup maple sugar evenly over the dough, leaving an uncovered strip about 1 " wide along one long end. Gently pat it onto the dough so it adheres.

8

Starting with the sugar-covered edge, roll the dough into a log the long way.

9

Using a sharp or serrated knife, slice the log into 20 slices.

10

Space the buns in the pan in five rows of four. Cover and let rise until they spread out, touch one another, and puff up, about 1.5-2 hours .

Bake

11

Preheat the oven to 350°F.

12

Bake the buns for 25-30 minutes , until they are a light golden brown and feel set when poked.

13

Remove the buns from the oven and loosen their edges with a knife. Carefully turn them out onto a cooling rack set over parchment. The syrup is very hot — be careful when turning out. Scrape any glaze that stuck to the pan onto the warm buns, and spoon any glaze that ran onto the pan back onto the buns.

14

Serve warm or at room temperature. Wrap any leftovers airtight and store at room temperature.

View Cooklang Source
recipe.cook 
---
title: Maple Walnut Sticky Buns
description: "Soft, light buns with subtle maple filling and sticky, nutty maple topping."
servings: 20
total time: 3 hours 15 minutes
prep time: 20 minutes
cook time: 30 minutes
tags: [baking, breakfast, dessert, maple, walnuts, sticky buns]
cuisine: American
difficulty: intermediate
---

== Dough ==

Mix and knead @all-purpose flour{3%cups}, @unsalted butter{6%tbsp} at room temperature, @granulated sugar{3%tbsp}, @table salt{1.25%tsp}, @dry milk{0.25%cup}, @potato flour{0.25%cup} or dried potato flakes, @instant yeast{2.5%tsp}, and @maple flavor{0.5%tsp} (optional) with @water{1%cup} lukewarm by hand, mixer, or bread machine to make a smooth dough. If kneading in a stand mixer, knead ~{5-7%minutes} at second speed; the dough should barely clean the sides of the bowl. In a bread machine or by hand, it should form a smooth ball.

Place the dough in a lightly greased bowl. Cover and let rise at room temperature for ~{1-2%hours}, until nearly doubled in bulk.

== Glaze ==

Lightly grease a 9" x 13" #baking pan{}.

Whisk together @maple syrup{0.5%cup}, @butter{3%tbsp} melted, and @maple flavor{0.5%tsp} (optional).

Spread the glaze in the prepared pan. Sprinkle @brown sugar{1%cup} firmly packed and @toasted walnuts{1%cup} diced atop the glaze.

> To toast walnuts: spread in a single layer in a pan and bake at 350°F for 7 to 9 minutes, until beginning to brown and smell toasty.

== Filling ==

Transfer the dough to a lightly greased work surface and pat or roll it into a 16" x 12" rectangle.

Sprinkle @maple sugar{0.25%cup} evenly over the dough, leaving an uncovered strip about 1" wide along one long end. Gently pat it onto the dough so it adheres.

Starting with the sugar-covered edge, roll the dough into a log the long way.

Using a sharp or serrated knife, slice the log into 20 slices.

Space the buns in the pan in five rows of four. Cover and let rise until they spread out, touch one another, and puff up, about ~{1.5-2%hours}.

== Bake ==

Preheat the #oven to 350°F.

Bake the buns for ~{25-30%minutes}, until they are a light golden brown and feel set when poked.

Remove the buns from the oven and loosen their edges with a knife. Carefully turn them out onto a #cooling rack{} set over parchment. The syrup is very hot — be careful when turning out. Scrape any glaze that stuck to the pan onto the warm buns, and spoon any glaze that ran onto the pan back onto the buns.

Serve warm or at room temperature. Wrap any leftovers airtight and store at room temperature.

> To make ahead: shape the buns and place in the pan with glaze, but do not let them rise. Refrigerate for up to 18 hours. Remove from the fridge, let rest at room temperature for 1 hour, then bake at 350°F for 25 to 30 minutes.