Sticky Buns with Candied Bacon

To make the dough, in a small saucepan over medium heat, warm the milk until an instant-read thermometer registers 110° to 115°F (43° to 46°C). Transfer to a 2-cup (16-fl.-oz./500-ml) measuring cup. Stir in the 1 Tbs. granulated sugar, sprinkle the yeast over the milk and whisk until blended. Let stand until foamy, about 5 minutes. Add the eggs and whisk until smooth.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt and the 1/4 cup (2 oz./60 g) granulated sugar. With the mixer running on medium speed, slowly pour in the milk mixture. Add the 8 Tbs. room-temperature butter one piece at a time, beating until combined, then beat until the dough is smooth and soft, about 5 minutes.

Lightly butter a large bowl with half of the melted butter. Transfer the dough to the bowl and brush the top of the dough with the remaining melted butter. Cover with plastic wrap and let the dough rise in a warm, draft-free spot until doubled in size, 1 to 1 1/2 hours, then refrigerate for 2 hours.

To make the candied bacon, preheat an oven to 350°F (180°C). Line a baking sheet with aluminum foil.

Arrange the bacon slices in a single layer on the prepared baking sheet. Using a pastry brush, brush the bacon on both sides with the maple syrup and sprinkle evenly with the pepper. Bake until the bacon is cooked through and crisp, 18 to 20 minutes. Transfer the bacon to a plate and let cool completely, then coarsely chop. Set aside.

To make the glaze, in a small saucepan over medium heat, melt the butter. Add the maple syrup and salt and stir until the sugar and salt dissolve. Bring to a boil, then remove from the heat. Pour about one-third of the glaze into an 8-inch (20-cm) square baking pan, tilting to coat the bottom and sides of the pan evenly; reserve the remaining glaze for serving. Sprinkle 1/2 cup (1 oz./30 g) of the candied bacon over the bottom of the pan and let cool. Reserve the remaining bacon for serving.

To make the filling, in the clean bowl of the stand mixer fitted with the flat beater, or in a medium bowl using a handheld electric mixer, beat together the butter, brown sugar, cinnamon, nutmeg and salt on medium speed until light and fluffy, 2 to 3 minutes. Set aside.

On a lightly floured work surface, roll out the dough into a 12-by-16-inch (30-by-40-cm) rectangle about 1/4 inch (6 mm) thick, with a long side facing you. Spread the filling evenly over the dough, leaving a 1-inch (2.5-cm) border on the side farthest from you. Sprinkle the walnuts over the filling. Starting at the long side closest to you, roll the dough away from you into a log, tightening as you roll. Turn the log so it is seam side down.

Using a large serrated knife, cut the log crosswise into 9 equal pieces (lightly flour the knife between cuts if it becomes too sticky). Turn the buns cut side up and gently pat them to flatten slightly. Transfer the buns to the prepared pan, spacing them evenly apart. Cover the pan loosely with plastic wrap or a kitchen towel and let the buns rise in a warm, draft-free spot until doubled in size, 45 minutes to 1 hour.

Preheat an oven to 350°F (180°C).

In a small bowl, whisk together the egg and 1/2 tsp. water. Brush the tops of the buns with the egg wash. Bake, rotating the pan halfway through, until the buns are golden brown and an instant-read thermometer inserted into the center of a bun registers 185°F (85°C), 35 to 40 minutes. If the tops become too brown before the buns are done, cover loosely with foil.

Remove the pan from the oven and spoon the remaining glaze over the buns. Sprinkle with the remaining candied bacon. Transfer the pan to a wire rack and let cool for at least 5 minutes. Serve the buns warm or at room temperature. Makes 9 buns.

Williams Sonoma Test Kitchen