Sticky maple pecan buns

To give these buns that soft, brioche-like texture, the dough is enriched with milk and butter. If you don’t have a freestanding mixer, you can melt the butter into the milk and add to the dough, kneading by hand for 8-10 minutes. 

  • Preparation time: 30 minutes, plus proving and cooling
  • Cooking time: 35 minutes
  • Total time: 1 hour 5 minutes, plus proving and cooling

Makes: 15


175ml whole milk
500g strong white bread flour
50g light brown soft sugar
7g sachet easy bake yeast
2 tsp ground cinnamon
1 tsp fine salt
2 eggs, lightly beaten
100g unsalted butter, softened, plus extra to grease
100g pecans, toasted and roughly chopped

100g unsalted butter
150g dark brown soft sugar
200ml double cream
100ml maple syrup
1 tsp fine salt
1 tsp vanilla bean paste

100g unsalted butter, softened
50g dark brown soft sugar
50g maple syrup
1 tbsp ground cinnamon
grating fresh nutmeg
pinch flaky sea salt


1. Warm the milk on the hob. Mix the fl our, sugar, yeast, cinnamon and salt in a freestanding mixer fi tted with a dough hook. Make a well in the centre; pour in the eggs and milk. Mix on slow until you have a rough dough, then turn to a medium speed and bring together to a dough. With the mixer on medium, add the butter, a knob at a time, only adding more once the last piece has been incorporated. When all the butter has been added, knead for a further 4 minutes. Set the dough aside to prove in the bowl, covered with cling fi lm, for 1 hour 30 minutes, until doubled in size.

2. Meanwhile, grease a 25cm x 35cm deep baking dish. To make the glaze, melt the butter, then stir in the remaining ingredients. Bring to the boil, then simmer for 3-4 minutes. Pour ½ into the tin and spread out evenly.

3. When the dough has nearly doubled in size, beat all the fi lling ingredients together with a whisk.

4. On a lightly fl oured surface, roll the dough out to 35cm x 40cm; trim the edges. Spread over the filling and sprinkle with ½ the pecans. Starting from the long edge, roll up into a tight log. Trim the ends and slice into 15 rolls (cut it into 3 pieces, then cut each into 5). Place in the tin, cut-side-up, in 3 rows of 5 buns. Cover with cling fi lm and leave to rise for 45-50 minutes.

5. Preheat the oven to 180˚C, gas mark 4. Remove the cling fi lm and bake for 30 minutes. Cool in the tin for 5 minutes, then flip onto a wire rack; you may need to give the tin a tap, before easing the buns from the caramel. Flip the buns over and warm the remaining glaze; brush or drizzle over the top, before sprinkling with the remaining pecans. Serve warm or at room temperature.