Prep 35 mins
Cook 25 mins
These are sublime. Prep time does not include the 2 rising times.
- 1⁄4 cup warm water (105F-115F)
- 1 envelope dry yeast
- 1⁄3 cup old fashioned oats
- 1⁄3 cup sugar, plus
- 1 teaspoon sugar
- 3 tablespoons butter, cut into pieces
- 2 teaspoons grated lemons, rind of
- 1 1⁄2 teaspoons salt
- 1 1⁄4 cups whole milk
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 4 1⁄2 cups all-purpose flour (about)
- 1 cup pure maple syrup
- 9 tablespoons butter
- 1 cup packed golden brown sugar
- 1⁄2 cup pecans, coarsely chopped
- 3⁄4 cup pecans
- 1⁄2 cup packed golden brown sugar
- 1⁄2 cup raisins (if you don’t like raisins, use this amount of pecans)
- 2 teaspoons cinnamon
- Place water in small bowl.
- Sprinkle yeast and 1 tsp sugar over and stir to blend.
- Let stand until yeast dissolves, about 8 minutes.
- Combine oats, 1/3 cup sugar, butter, lemon peel and salt in large bowl.
- Heat milk in small saucepan until bubbles start to form around edge of pan.
- Pour hot milk over oat mixture and stir until butter melts and sugar dissolves.
- Cool mixture 10 minutes.
- Add egg, egg yolk, vanilla and dissolved yeast to oat mixture; stir to blend.
- Mix in 3 cups flour.
- Beat batter for 100 strokes with a wooden spoon (or, better yet, get your husband to do it!).
- Cover bowl with plastic wrap; let batter rest 10 minutes.
- Mix enough flour into batter, ¼ cupful at a time, to form soft dough.
- Turn dough out onto floured surface.
- Knead gently until smooth and slightly sticky dough forms, adding more flour if very sticky, about 8 minutes.
- Lightly oil large bowl.
- Place dough in bowl and turn to coat with oil.
- Cover bowl with plastic wrap, then with towel.
- Let dough rise in a warm, draft-free area until doubled in volume, about 1 ½ hours.
- Make Maple Topping: Butter two 13x9x2 inch glass baking dishes.
- Combine maple syrup and butter in medium saucepan.
- Stir over medium heat until butter melts.
- Remove from heat.
- Mix in brown sugar.
- Pour half of topping into each prepared dish; tilt to coat bottom of dishes evenly.
- Sprinkle each with half of nuts; cool.
- Make Filling: Combine all ingredients in processor.
- Pulse until pecans are finely chopped.
- Assembly: Carefully turn doubled dough out onto floured surface (do not punch down dough).
- Roll dough gently to flatten slightly.
- Using hands, pull and stretch dough to 12x18 inch rectangle.
- Brush dough evenly with all of melted butter.
- Sprinkle filling evenly over dough, leaving a ½ inch plain border on one long side.
- Starting at long side opposite plain border, roll up dough jelly roll-fashion, forming log.
- Pinch seam to seal.
- Using large knife, score log into 12 equal pieces.
- Cut log at scores.
- Arrange 6 pieces, cut side up and evenly spaced, in each prepared baking dish.
- Lightly press down on buns with palms.
- (Can be prepared to this point and refrigerated overnight) Let buns rise in warm, draft-free area until light and puffy, about 50 minutes if buns are at room temperature, 1 hour 15 minutes if refrigerated.
- Position rack in center of oven and preheat to 375F Bake buns uncovered until tops are golden-brown and topping bubbles thickly, reversing baking dishes halfway through baking, about 25 minutes.
- Remove dishes from oven.
- Immediately place large baking sheet over 1 baking dish.
- With oven mitts, grasp dish and baking sheet together and turn over to release buns and topping onto sheet.
- Repeat with second baking dish and a second baking sheet.
- Cool buns 5 minutes.
- Eat hot!
- Buns can be frozen, but best eaten within 2 weeks of baking.
- Bake frozen buns, covered, at 375F until heated through, about 15 minutes.