BUTTERMILK PECAN STICKY BUNS

As an homage to classic sticky buns, I came up with a super-fast scone-like pastry that gets its tenderness from a combination of buttermilk and, of course, butter. With a blend of rye and wheat, the buns develop deeper grain flavors, accentuated by a touch of brown sugar. For the topping, I use just enough brown sugar and maple syrup to coat the pecans in an amber sheen. Double the butter-syrup-sugar blend for the pecans if you prefer extra goop on top.

makes 1 dozen

no eggs

1. Position a rack in the lower third of the oven and preheat to 375°F. Very generously butter a standard muffin tin.

2. Melt 2 tablespoons of the butter with 2 tablespoons of the brown sugar and ¼ cup of the maple syrup in a small saucepan over medium heat, stirring occasionally. Remove from the heat and divide the mixture among the buttered muffin cups. Divide the pecans evenly among the cups.

3. Whisk both flours, the baking powder, salt, and the remaining 2 tablespoons sugar in a large bowl. Add the remaining 6 tablespoons (84 g) butter and toss to coat, then cut it in with a pastry cutter or your fingertips until small crumbs form, with a few pea-sized pieces remaining. Whisk the buttermilk and the remaining ¼ cup maple syrup in a small bowl and add to the flour mixture. Fold until all the dry ingredients are evenly moistened. Using a 3-tablespoon (2-inch) ice cream scoop or a ¼-cup measure (fill it three-quarters full), divide the dough among the muffin cups.

4. Bake until the buns are golden and a toothpick inserted in the center of a center bun comes out clean, 15 to 20 minutes. Place a wire rack over the tin. Holding the rack and tin together, quickly and carefully flip them, then lift off the tin. If any pecans are stuck to the tin, carefully pick them out and place them where they belong. Serve warm or at room temperature.

MAKE AHEAD

The buns are best the day they’re made but will keep at room temperature for up to 1 day or in the freezer for up to 3 weeks.