• 4 cups all-purpose flour (500g)
• 1 cup warm milk (240ml)
• 2¼ teaspoons instant yeast (1 packet / 7g)
• ¼ cup sugar (50g)
• 1 teaspoon salt
• 2 large eggs
• 6 tablespoons unsalted butter, softened (85g)
• 1 teaspoon vanilla extract

• ½ cup pure maple syrup (120ml) — Vermont Grade A preferred
• ½ cup unsalted butter (115g)
• ½ cup packed brown sugar (100g)
• ¼ teaspoon salt
• 1½ cups pecan halves, toasted (180g)

• ⅔ cup packed brown sugar (135g)
• 2 tablespoons ground cinnamon
• 4 tablespoons unsalted butter, softened (60g)

In the D'Yeast 2.5L bowl, combine the warm milk, 1 tablespoon of sugar, and yeast. Stir gently, cover with the lid, and select the yeast activation program on D'BakerAid. Let it run until the mixture is foamy.

In the D'Dough 4.5L bowl, combine the flour, remaining sugar, and salt. Add the activated yeast, eggs, and vanilla. Mix until a rough dough forms, then knead in the softened butter. Continue kneading for 6–8 minutes until the dough is smooth, soft, and slightly tacky.

Cover the D'Dough bowl with the lid and select the White Dough proofing program on D'BakerAid. Let the program complete and the dough double in size.

In a small saucepan, combine the maple syrup, butter, brown sugar, and salt. Heat over medium heat, stirring, until the butter is melted and the sugar is dissolved. Pour into the bottom of a greased 9×13-inch baking pan. Scatter the toasted pecans evenly over the glaze.

Roll

Turn the dough onto a lightly floured surface and roll into a rectangle about 12×18 inches.

Fill

Spread the softened butter over the dough, then sprinkle with the brown sugar and cinnamon mixture.

Roll Up and Slice

Starting from a long edge, roll the dough tightly into a log. Slice into 12 equal pieces and arrange, cut-side up, over the maple-pecan glaze in the pan.

Cover loosely with a kitchen towel and let rise for 25–35 minutes, or until the buns are puffy and nearly touching.

Preheat the oven to 350°F (175°C). Bake for 28–32 minutes, or until the tops are golden brown and the glaze is bubbling around the edges.

Let the buns cool in the pan for 3–5 minutes only — any longer and the glaze will harden and stick. Carefully invert the pan onto a large serving platter, letting all the maple syrup and pecans pour over the tops. Serve warm.