Sticky buns

Heat 1 cup whole milk and 1/3 cup water in the microwave to 105-115F; too hot kills the yeast, too cold never activates it.

Pour into the stand mixer bowl, sprinkle over 2 1/2 tsp active dry yeast and a pinch of sugar, stir and let sit about 5 minutes until foamy.

Add 5 tbsp melted unsalted butter, 1 egg and 1 egg yolk at room temperature, 1/3 cup granulated sugar, 2 tsp salt and 2 cups flour; mix until well combined.

With the dough hook on low, gradually add more flour, about 2 to 3 cups more, until the dough is slightly tacky but clings to itself and pulls away from the sides of the bowl.

Knead about 5 more minutes on low until smooth and elastic.

Transfer to a large lightly oiled bowl, turn to coat every surface, cover with a clean towel and rise in a warm place until doubled.

For the glaze, put 10 tbsp unsalted butter, 3/4 cup dark brown sugar, 1/2 cup heavy cream, 1/3 cup maple syrup and 1/4 tsp salt in a saucepan over medium heat, stirring constantly until the butter melts.

Once bubbling, keep stirring and let it bubble about 5 minutes until thickened.

Off the heat stir in 1 tsp vanilla extract; pour into a 13x9 pan and scatter 1 cup chopped pecans over the glaze. Let cool a little.

Whisk together 1/2 cup light brown sugar, 2 tsp cinnamon and 1/8 tsp salt; have 4 tbsp very soft butter ready.

Gently deflate the doubled dough, turn onto a lightly floured surface and roll into a 10 by 20 inch rectangle.

Spread with the soft butter, leaving a half-inch border, sprinkle with the filling, roll into a tight log and cut into 12 even slices.

Round each slice gently in the hand and place cut side down in the pan; cover and rise in a warm place until about 50% bigger, about 30 minutes.

Bake at 350F about 30 minutes, until baked through.

Run a knife around the edge, invert onto a heatproof serving tray away from yourself, and cool about 20 minutes before eating.