Yield: 1 Servings
|¼ cup||Warm water|
|1||Envelope dry yeast|
|⅓ cup||Old-fashioned oats|
|3 tablespoons||Unsalted butter; cut into pieces|
|2 teaspoons||Grated lemon peel|
|1¼ cup||Milk; (do not use low-fat or nonfat)|
|1 large||Egg yolk|
|2 teaspoons||Vanilla extract|
|4½ cup||(about) unbleached all purpose flour|
|1 cup||Pure maple syrup|
|9 tablespoons||Unsalted butter|
|1 cup||(packed) golden brown sugar|
|½ cup||Pecans; coarsely chopped|
|½ cup||(packed) golden brown sugar|
|2 teaspoons||Ground cinnamon|
Place water in small bowl. Sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 8 minutes. Combine oats, ⅓ cup sugar, butter, lemon peel and salt in large bowl. Heat milk in small saucepan until bubbles form around edge of pan. Pour hot milk over oat mixture and stir until butter melts and sugar dissolves. Cool mixture, about 10 minutes.
Add egg, egg yolk, vanilla and dissolved yeast to the oat mixture; stir to blend. Mix in 3 cups flour. Using firm rubber spatula or large wooden spoon, beat batter 100 strokes. Cover bowl with plastic wrap; let batter rest 10 minutes.
Using spatula, mix enough flour into batter, ¼ cup 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 a large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then with a towel. Let dough rise in warm draft-free area until doubled in volume, about 1½ hours. Once it has risen sufficiently, the dough will retain indentations when pressed.
Meanwhile, prepare syrup and filling: SYRUP: Butter two 13x9x2-inch glass baking dishes. Combine maple syrup and butter in heavy medium skillet. Stir over medium heat until butter melts.
Remove from heat. Mix in brown sugar. Pour half of syrup into each prepared dish; tilt to coat bottoms of dishes evenly. Sprinkle each with half of nuts; cool.
FILLING: Combine all ingredients in processor. Using on/off turns, blend until pecans are finely chopped. Transfer mixture to bowl. 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 with 3 tablespoons of melted unsalted butter.
Sprinkle filling evenly over dough, leaving ½-inch plain border on one long side. Starting at long side opposite uncovered border, roll up dough, jelly roll style, forming a log. Pinch seam to seal. Using a heavy large knife, score log into 12 equal pieces. Cut log at scores.
Arrange six pieces, cut side up and evenly spaced, in each prepared baking dish. Lightly press down on buns with palm of hand.
Cover pans tightly with plastic wrap. Let the buns rise again in a warm draft-free area until light and puffy, about 50 minutes. Position rack in center of oven and preheat to 375øF. Bake buns uncovered until tops are golden brown and syrup bubbles thickly, reversing dishes halfway through baking, about 25 minutes.
Remove dishes from oven. Immediately place large baking sheet over 1 baking dish. Using oven mits as aid, grasp dish and baking sheet together and turn over, releasing buns and topping onto sheet. Turn second dish of buns out onto another baking sheet. Cool buns 5 minutes. (Can be made ahead. Cool buns completely. Wrap buns tightly with foil on baking sheet. Freeze up to 2 weeks. Bake frozen buns covered at 375øF until heated through, about 15 minutes.) Serve buns hot.
,Bon Apptit, March 1996 Photography by Brian Leatart Posted to MM-Recipes Digest V5 #015 by "James Mindigo" <jfmind@...> on Jan 14, 1998