Ingredients
- Dough: 300 g bread flour, 5 g salt, 7 g instant yeast, 120 ml warm milk, 1 egg, 50 g soft butter, 60 ml Quebec maple syrup
- Filling: 60 ml Quebec maple syrup, 40 g soft butter, 2 tsp cinnamon
- Topping: 120 ml Quebec maple syrup, 40 g butter, pinch of salt, 100 g pecan halves
Method
- Dough: combine flour, salt, yeast. Add warm milk, egg, butter and 60 ml maple syrup. Knead 8 min until smooth. Rise 60 min covered.
- Topping: heat 120 ml maple syrup with 40 g butter and salt until bubbling; pour into greased 9×13 pan, scatter pecans.
- Roll dough into 12×16-inch rectangle. Spread filling butter, drizzle 60 ml maple syrup, sprinkle cinnamon. Roll tightly, slice into 12 rounds.
- Place buns cut-side down on topping. Cover; rise 30 min. Preheat oven to 340 °F (170 °C).
- Bake 25–28 min until deep golden. Invert immediately onto a platter. Cool 5 min before serving.
Conversion and rationale
Original sweetener (classic version): 200 g brown sugar (total across dough, filling and topping)
Conversion used: 200 g brown sugar → 240 ml maple syrup total (60 dough + 60 filling + 120 topping); milk reduced from 160 ml to 120 ml to offset liquid; oven −15 °F from 355 °F to 340 °F.
Why Quebec maple syrup: Maple-pecan is an iconic Québec flavour combination rooted in the sugar-shack tradition. Maple syrup produces a glossier, more complex sticky glaze than brown sugar, with natural minerals and local provenance.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →