Maple Pecan Sticky Buns

Dough

Ingredients:
1/2 cup warm milk
1/4 cup sugar
1.5 tsp active dry yeast
1 large egg plus 1 egg yolk, at room temperature
2.5 cups bread flour  (I used 1.5 cups bread flour & 1 cup cake flour)
1/2 tsp salt
113g or 4oz unsalted butter, soft at room temperature

Instructions:

1. Combine the warm milk & sugar in a mixing bowl of a stand mixer and sprinkle the yeast over the top. Lightly whisk to blend and let it stand for 5-10 minutes until foamy. 
2. Add the egg and egg yolk and whisk until combined. Add in the flour and salt and place the bowl on the mixer with a dough hook. Knead on low speed for 2 minutes and increase to medium speed for 1 minute. With the mixer still running, add the soft butter, 1 tbsp at a time, allowing each addition to blend well before adding the next. Once all the butter has been added, let the mixer knead the dough for another 5-6 minutes at medium low speed, until the dough looks soft and silky.
3. Remove the dough from the bowl. Form it into a ball, transfer it into a lightly oiled bowl and cover with lightly oiled plastic wrap. Let the dough rise in a warm place until double in size, about 1.5 hours. 
4. Start preparing the topping & filling (recipe follows).
5. Punch down the dough and turn it onto a lightly floured surface. Press down the dough firmly to flatten it and expel the gas. Dust the top with some flour. Roll the dough into a 10x16 inches rectangle. Position the dough so that one of the long sides is parallel to the edge of your work surface.
6. Using a metal or silicone spatula, spread the filling over the dough, leaving a 1 inch border along the long side opposite you.
7. Beginning with the long edge closest to you, roll the dough into a cylinder, gently tucking and tightening as you roll. Gently but firmly. Wet your finger and gently run your wet finger over the long edge opposite you (it will serve as a glue to seal the roll). Finish rolling the dough onto the border. Roll the dough backwards so that the seam facing upward and pinch all along it to seal the dough. Turn the seam side down and cut the roll into 10-12 equal pieces. Set each bun with a cut side up on your work surface and gently flatten it a bit with the palm of your hand. Place the buns into the prepared cake pan, spacing them evenly. Cover loosely with a plastic wrap and let them rest for 45 minutes. 
8. Preheat the oven to 180C. Bake for 30-35 minutes until the buns are deep golden brown. Transfer to a cooling rack for 5 minutes. 
9. Run a metal spatula around the edge of the pan to loosen the buns, invert the bun over a large baking sheet . You have to do this while the buns are still quite warm or else the topping will stick to the pan.

Topping
90g or 3 oz unsalted butter, softened
1/3 cup firmly packed light brown sugar
1/3 cup maple syrup
1 cup chopped pecans

In a mixing bowl of a stand mixer or a hand mixer, combine the butter and sugar and beat for 2-3 minutes until creamy and a bit pale. With the mixer still running on medium speed, pour the maple syrup in a thin stream down the sides of the bowl and blend until smooth. Scrape the topping into a 12 inch  cake pan and spread evenly. Scatter the chopped pecans over the top. Set aside.

Filling
60g or 2 oz unsalted butter, softened
1/3 cup firmly packed brown sugar
1/2 tsp ground cinnamon

Place all ingredients in a mixing bowl of a stand mixer and beat for 2-3 minutes until creamy and lightened.