Claire Saffitz Makes Walnut Maple Sticky Buns

Ingredients

• 4 cups All-Purpose Flour (sifted)
• 1 teaspoon Kosher Salt
• 3 Large Eggs (room temperature)
• ¼ cup Granulated Sugar
• 1.5 teaspoons Active Dry Yeast
• 8 tablespoons Unsalted Butter (softened, divided (4 Tbsp for dough, 4 Tbsp for topping, extra 4 Tbsp for brushing))
• 1 cup Whole Milk (lukewarm (≈98°F) for proofing)
• ½ cup Maple Syrup (pure grade A)
• ½ cup Brown Sugar (packed)
• 1 Vanilla Bean (seeds scraped; or 2 tsp vanilla extract)
• 1.75 teaspoons Ground Cardamom
• 1 teaspoon Orange Zest (freshly grated; lemon zest can be used)
• 2 cups Walnuts (halves, skins removed after toasting)
• ½ teaspoon Salt (for maple topping)

Instructions

1. Proof the Yeast

   Warm ¼ cup of the milk in a saucepan until it feels lukewarm (≈98°F). Add 1½ teaspoons active dry yeast and whisk gently. Let sit 5 minutes until foamy.

   Time: PT5M

2. Combine Dry Ingredients

   In the mixer bowl, whisk together 4 cups flour, ¼ cup granulated sugar, 1 tsp kosher salt.

   Time: PT2M

3. Add Butter to Dry Mix

   Cut 4 tbsp softened butter into the dry mixture; toss until butter pieces are coated with flour.

   Time: PT2M

4. Form the Dough

   Create a well in the center, pour in the proofed yeast mixture, remaining ¾ cup warm milk, and 3 large eggs. Start mixer on low, then increase to medium‑high, kneading 8‑10 minutes until the dough is smooth, supple, and pulls away from the bowl sides.

   Time: PT10M

5. First Rise and Chill

   Shape dough into a ball, lightly flour the surface, and place back in the clean mixer bowl. Cover and let rise at room temperature until increased 50‑75% (about 1 hour). Then transfer to the refrigerator for at least 1 hour to firm the butter.

   Time: PT2H

6. Toast Walnuts

   Spread 2 cups walnut halves on a baking sheet and toast in a 350°F oven for 8‑12 minutes, stirring halfway, until evenly browned.

   Time: PT10M

   Temperature: 350°F

7. Make Maple Glaze

   In a saucepan, combine ½ cup maple syrup, ½ cup brown sugar, 4 tbsp butter, ½ tsp salt, and the scraped vanilla bean (or 2 tsp extract). Bring to a boil, then simmer 30 seconds until thickened.

   Time: PT5M

8. Prepare Filling

   In a small bowl, mix the remaining 4 tbsp softened butter, ½ cup brown sugar, 1.75 tsp ground cardamom, ½ tsp salt, and 1 tsp orange zest until crumbly.

   Time: PT3M

9. Roll Out Dough

   Remove chilled dough, punch down gently, and roll on a lightly floured surface to a ¼‑inch thickness, approx. 20×9 inches.

   Time: PT5M

10. Layer Butter and Filling

    Brush the rolled dough with the remaining 4 tbsp melted butter, leaving a ½‑inch border. Evenly sprinkle the cardamom‑brown‑sugar mixture over the surface.

    Time: PT3M

11. Form the Spiral

    Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal.

    Time: PT3M

12. Cut Buns

    Trim the ends, then cut the log into 12 equal pieces (≈1½‑inch thick). Place buns in the 13×9‑inch pan, spacing evenly.

    Time: PT5M

13. Second Proof

    Cover the pan loosely with plastic wrap and let the buns rise at room temperature until they have expanded about 50% (≈30 minutes).

    Time: PT30M

14. Bake

    Preheat oven to 350°F. Bake the buns for 30‑35 minutes, until the tops are golden brown and the maple glaze is bubbling.

    Time: PT35M

    Temperature: 350°F

15. Cool and Invert

    Allow buns to cool in the pan for 5 minutes. Then, using a spatula, carefully invert the pan onto a serving board so the maple‑walnut topping becomes the top layer.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will change texture)
• Instead of Kosher Salt: Table Salt (use ¾ tsp)
• Instead of Large Eggs: Egg substitute (1 egg = ¼ cup liquid)
• Instead of Granulated Sugar: Coconut Sugar, Honey (reduce other liquid)
• Instead of Active Dry Yeast: Instant Yeast (use same amount)
• Instead of Unsalted Butter: Margarine, Coconut Oil (will add flavor)
• Instead of Whole Milk: Almond Milk (use ½ cup less)
• Instead of Maple Syrup: Honey, Brown Rice Syrup
• Instead of Brown Sugar: Dark Turbinado Sugar
• Instead of Vanilla Bean: Vanilla Extract
• Instead of Ground Cardamom: Ground Cinnamon (2 tsp)
• Instead of Orange Zest: Lemon Zest
• Instead of Walnuts: Pecans, Almonds (chopped)
• Instead of Salt: Kosher Salt (use same amount)

Equipment Needed

• Stand Mixer
• Dough Hook Attachment
• Rolling Pin
• Bench Scraper
• 13x9-inch Baking Pan
• Saucepan
• Mixing Bowls
• Measuring Cups and Spoons
• Whisk
• Kitchen Thermometer (optional)
• Parchment Paper (optional) (optional)
• Sharp Knife or Dental Floss

Critical Steps — Do Not Skip

• Proof the yeast
• First rise and chill the dough
• Toast walnuts evenly
• Make the maple glaze and reduce it properly
• Second proof before baking
• Bake until golden and invert while warm

Chef Tips from the Video

• Toast walnuts in the oven for even color; stir halfway.
• Chill the dough after the first rise; cold butter prevents the dough from becoming greasy.
• Use a bench scraper to shape the dough ball without adding extra flour.
• Brush the dough edges with melted butter to create a seal that keeps the spiral tight.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Reheat in oven.

Room temperature: Best eaten the same day; can sit out for up to 2 hours.

Make-Ahead Tips

• The dough can be prepared 2 days ahead; keep refrigerated after the first rise.
• Baked buns freeze well; reheat at 300°F for 10‑12 minutes.
• Maple glaze can be made ahead and reheated gently before assembling.

Frequently Asked Questions