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Dos Casas Viejas Bed and Breakfast
Santa Fe, New Mexico
Maple Pecan Sticky Buns
Dough: Place water in a small bowl. Sprinkle yeast and stir to blend. Let stand about 8 minutes. Combine oats, sugar, butter, and salt in mixer bowl. Heat milk until it starts to bubble. Pour over oat mixture and stir until butter melts and sugar dissolves. Cool about 10 minutes (to 105 to 115 degrees). Add egg, yolk, vanilla, and yeast mixture to oat mixture; stir to blend. Mix in 3 cups flour. Add remainder 1/4 cup at a time to form dough. Knead in mixer 5 minutes. Lightly oil large bowl. Place dough in bowl and turn to coat with oil. Cover with plastic wrap and let rise until doubled (about 1-1/2 hours).
Syrup: Grease two 13 x 9 x 2-inch pans (or use 1 pan). Combine syrup and butter and microwave until butter melts. Mix in brown sugar. Pour 1/2 in each prepared pan (if using 2); tilt to coat evenly. Sprinkle with nuts.
Filling: Combine all ingredients in processor. Blend until pecans are finely chopped. Transfer to bowl.
Assembly: Carefully turn out dough onto floured surface (do not punch down). Roll out to 12 x 8-inch rectangle. Brush with 3 Tablespoons melted butter. Sprinkle filling evenly on dough, leaving 1/2-inch plain border on long side. Starting at opposite side, roll up jelly roll fashion. Pinch seam to seal. Using large, heavy knife, score in 12 equal pieces. Cut log at scores. Arrange 6 pieces (or 12) in prepared pan(s). Lightly press down with palms of hands. Cover with plastic and let rise 50 minutes.
Baking: Heat oven to 375 degrees. Bake uncovered until tops are golden brown and syrup bubbles thickly, about 25 minutes. Remove from oven. Immediately turn out (using baking sheet inverted over pan, turn over and release buns and topping onto sheet. Cool 5 minutes.
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