Step 1

Make the dough by combining the milk. warm water, sugar, maple syrup and yeast in the bowl of a stand mixer.

Step 2

Add the dry ingredients to the yeast mixture then knead with the dough hook for a few minutes until a soft, sticky dough forms. If the sough is very wet or sticky, add a few tablespoons of flour at a time.

Step 3

Knead in the chopped pecans.

Step 4

Cover the bowl with plastic wrap and place in the fridge overnight. Allowing the dough to rise overnight will improve both the flavor and texture of the finished buns.

Step 5

Remove the dough an hour before you want to form the buns and allow to come to room temperature.

Step 6

Turn the dough out onto a lightly floured surface and cut the dough into 12 even pieces with a sharp knife.

Step 7

Form each piece of dough into a ball and place into a greased casserole dish lined with parchment paper (or rectangular baking dish).

Step 8

Cover with a damp tea towel and allow to proof in a warm place for 30 minutes while you preheat the oven to 180°C/350°F.

Step 9

In a small bowl, stir together the flour and water for the crosses and transfer to a piping bag then pipe over the top of the proofed buns.

Step 10

Place in the oven and allow to bake for 20-25 minutes until the buns are golden brown and sound hollow when tapped.

Step 11

While the buns are baking, make the syrup by bringing the sugar and water to a simmer in a small saucepan and allow to cook for 5 minutes then set aside.

Step 12

Brush the glaze over the buns the moment they come out of the oven and allow to cool for 20 minutes before serving with maple butter.