Everybody loves sticky buns. These beauties, bolstered by rolled oats and energized by a couple of shots of maple syrup, are hard to beat. While they’re beloved for breakfast, there’s no reason you can’t serve them warm, with a scoop of vanilla ice cream or dollop of whipped cream, for dessert.
By Yankee Magazine
May 08 2003
Everybody loves sticky buns. These beauties, bolstered by rolled oats and energized by a couple of shots of maple syrup, are hard to beat. While they’re beloved for breakfast, there’s no reason you can’t serve them warm, with a scoop of vanilla ice cream or dollop of whipped cream, for dessert.
1/4 cup warm water
1 package active dry yeast
3/4 cup rolled oats
1/3 cup granulated sugar
1-1/4 cups whole milk, heated
2 large eggs, at room temperature
2 large egg yolks, at room temperature
1/4 cup unsalted butter, softened and cut into pieces, plus more for bowl
Finely grated zest of 1 lemon
2 teaspoons vanilla extract
1 teaspoon maple syrup
2 teaspoons kosher or sea salt
4-1/2 cups unbleached all-purpose flour, divided, plus more for work surface
Pour the water into a small bowl and sprinkle the yeast over it. Set aside.
Combine the oats and sugar in a very large bowl. Pour in the heated milk, stirring to dissolve the sugar. Set aside for 5 minutes.
Whisk eggs and egg yolks together in a small bowl, then add them to the oat/sugar mixture. Add 1/4 cup butter, along with the lemon zest, vanilla, 1 teaspoon of maple syrup, and the salt. Gently stir in the dissolved yeast. Add 3-1/2 cups of the flour; beat vigorously 100 strokes. Set aside for 10 minutes.
After the dough has rested, gradually add the remaining 1 cup of the flour until a soft, kneadable dough is formed. Turn the dough out onto a lightly floured wooden board and knead it for 5 to 6 minutes. Use just enough flour to keep the dough from sticking.
Place the dough in a lightly buttered bowl and cover with plastic wrap. Set aside in a warm, draft-free spot until it has doubled in bulk. This will take at least 90 minutes and up to 2 hours.
1/2 cup (1 stick) plus 3 tablespoons unsalted butter, melted, divided
1 cup light brown sugar, packed, plus an additional 1/4 cup, also packed
2 teaspoons cinnamon
2 tablespoons maple syrup
1 cup chopped walnuts, lightly toasted and cooled
Next, make the syrup: Brush 1/2 cup melted butter over the sides and the bottoms of two 10-inch round cake pans or ovenproof skillets. Sprinkle each of the pans with 1/2 cup of the brown sugar. Set aside.
Pour the remaining 1/4 cup brown sugar, cinnamon, maple syrup, and walnuts into the bowl of a food processor and pulse a few times.
Dust your work area with flour and turn dough out onto it. Don’t punch it down. Roll the dough into a rectangle 12 by 18 inches, keeping the long side facing you. Push it down lightly. Brush with the remaining 3 tablespoons melted butter and spread half the brown sugar/walnut mixture over the dough; set aside the remaining brown sugar/walnut mixture. Starting with the long side facing you, roll the dough up snugly.
Using a long, sharp knife, cut the dough into 12 slices and lay them in the prepared pans or skillets, spiral side up. You’ll fit 6 in each pan, with 1 in the center and 5 in a circle all around. Gently pat down the spirals. Cover the pans or skillets with plastic and set aside in a warm area until the buns have almost doubled in size, about 45 minutes.
Preheat the oven to 375°. Bake for 25 minutes. Top each bun evenly with the remaining brown sugar/walnut mixture, then return to the oven and bake for 5 to 6 additional minutes, or until golden brown. Remove from the oven and turn out the buns onto a baking sheet to cool for 10 to 15 minutes. Serve warm or at room temperature.