Claire Saffitz's Walnut Maple Sticky Buns

Ingredients

• 1.5 teaspoons Active Dry Yeast (use fresh envelope; proof with warm milk)
• 1 cup Whole Milk (warm to 105‑110°F (40‑43°C))
• 0.5 cup Granulated Sugar (divided; half in milk proof, half in dough)
• 4 cups All-Purpose Flour (sifted)
• 1 teaspoon Kosher Salt
• 14 tablespoons Unsalted Butter (chilled, cut into 1‑inch pieces; 10 tbsp for dough, 4 tbsp for glaze & brushing)
• 3 large Eggs
• 6 tablespoons Light Brown Sugar (for glaze and filling)
• 0.25 cup Pure Maple Syrup (grade A, amber)
• 1 teaspoon Vanilla Extract
• 0.5 teaspoon Ground Cardamom
• 1 teaspoon Orange Zest (finely grated from about half an orange)
• 1 cup Walnuts (halves and halves) (toasted and chopped)

Instructions

1. Activate Yeast

   Warm 1 cup milk to about 107°F (42°C). Add 1.5 tsp active dry yeast, 0.5 tsp granulated sugar, and whisk. Let sit 5 minutes until foamy.

   Time: PT5M

   Temperature: 107°F

2. Mix Dough

   In the stand mixer bowl combine 4 cups flour, remaining 0.5 cup granulated sugar, and 1 tsp kosher salt. Toss in 10 tbsp chilled butter pieces. Make a well, add the foamy yeast mixture, the remaining warm milk, and 3 beaten eggs. Mix on low until just combined, then medium for 5 minutes, then medium‑high for another 5 minutes. If dough sticks, add 1 tbsp flour and mix until smooth and tacky but not sticky.

   Time: PT15M

3. First Rise

   Transfer dough to a lightly floured 5‑quart bowl, cover, and let rise at room temperature until doubled, about 1 hour 45 minutes.

   Time: PT1H45M

4. Cold Fermentation

   Cover the risen dough and refrigerate for 13 hours (overnight). This develops flavor and makes the dough easier to handle.

   Time: PT13H

5. Toast Walnuts

   Spread 1 cup walnut halves and halves on a small baking tray. Toast in a toaster oven 8‑10 minutes, stirring halfway, until fragrant and lightly browned.

   Time: PT10M

6. Prepare Maple Glaze

   In a small saucepan melt 4 tbsp butter over medium heat. Stir in 0.25 cup maple syrup, 2 tbsp light brown sugar, and 1 tsp vanilla extract. Bring to a gentle boil for 30 seconds, then remove from heat.

   Time: PT5M

   Temperature: medium heat

7. Make Filling

   In a bowl combine the remaining light brown sugar, a pinch of kosher salt, 0.5 tsp ground cardamom, and 1 tsp orange zest. Mix until evenly distributed.

   Time: PT5M

8. Assemble Buns

   Turn the chilled dough onto a lightly floured surface. Gently degas, then roll into a 9‑by‑20‑inch rectangle. Brush the surface with the remaining 4 tbsp melted butter, spread the filling edge‑to‑edge, leaving a quarter‑inch margin on one long side. Roll tightly, seam side down. Trim the ends, then cut the log into 12 equal pieces. Arrange buns in the 9x13 pan, spacing evenly.

   Time: PT20M

9. Second Rise

   Cover the pan loosely with plastic wrap and let the buns rise at room temperature until 50% larger, about 40 minutes.

   Time: PT40M

10. Bake

    Preheat oven to 350°F. Bake the buns for 35 minutes, or until golden brown and the tops are crisp.

    Time: PT35M

    Temperature: 350°F

11. Cool and Serve

    Allow buns to cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle any remaining maple glaze over the tops if desired. Serve warm.

    Time: PT5M

Nutrition Facts

Calories

482

Protein

8 g

Carbohydrates

55 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Active Dry Yeast: Instant yeast
• Instead of Whole Milk: 2% milk, almond milk (use less for richness)
• Instead of Granulated Sugar: coconut sugar, honey (reduce other liquids)
• Instead of All-Purpose Flour: bread flour, gluten‑free flour blend
• Instead of Kosher Salt: sea salt, table salt (use ½ tsp)
• Instead of Unsalted Butter: vegetable shortening, margarine
• Instead of Eggs: egg substitute (¼ cup each)
• Instead of Light Brown Sugar: dark brown sugar, turbinado sugar
• Instead of Pure Maple Syrup: honey, agave nectar
• Instead of Vanilla Extract: vanilla bean (1/2 bean)
• Instead of Ground Cardamom: ground cinnamon (1:1)
• Instead of Orange Zest: lemon zest
• Instead of Walnuts (halves and halves): pecans, almonds

Equipment Needed

• Stand Mixer with Dough Hook
• Mixing Bowl
• Measuring Cups and Spoons
• Whisk
• Spatula
• 9x13-inch Baking Pan
• Toaster Oven
• Small Saucepan
• Ziploc Bag
• Rolling Pin
• Wire Rack
• Plastic Wrap (Cling Film)

Critical Steps — Do Not Skip

• Activating the yeast with warm milk and a pinch of sugar
• Incorporating chilled butter without over‑mixing
• First room‑temperature rise until doubled
• Overnight cold fermentation in the refrigerator
• Rolling the dough to the correct dimensions and sealing the seam
• Second rise to 50% increase before baking
• Baking to a golden brown without over‑browning

Chef Tips from the Video

• Keep the butter chilled until mixing; the gradual melt creates a tender crumb.
• Brush the dough with melted butter before adding the filling to help it adhere and add richness.
• For extra crunch, sprinkle a few extra toasted walnut pieces on top just before baking.

Troubleshooting

Storage

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

Freezer: Wrap individually in foil and freeze for up to 2 months; reheat in oven.

Room temperature: Not recommended beyond 2 hours due to butter glaze.

Make-Ahead Tips

• The dough can be prepared up to the second rise and refrigerated for an additional 24 hours.
• Baked buns freeze well; cool completely, then wrap tightly before freezing.

Frequently Asked Questions