Filling

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200 g walnuts

160 g maple syrup

vanilla extract

100 g light brown sugar

113 g unsalted butter

1 teaspoon Diamond Crystal kosher salt

1 tablespoon finely grated orange zest

1¾ teaspoons ground cardamom

70 g packed light brown sugar

57 g unsalted butter

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Dough

240 ml whole milk

5 g active dry yeast

585 g all-purpose flour

67 g sugar

5 g kosher salt

142 g unsalted butter

3 large eggs

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Dough

1. Make the dough: combine the flour, sugar, salt, and butter and toss to coat the butter pieces. pour in the eggs, yeast warm milk. mix until the butter is incorporated 5 min

2. Stop the mixer, scrape down the sides of the bowl, then mix on medium-high until the dough pulls cleanly away 5min .

   Proof the dough for 1h and then chill at least 4 hours, though 8 to 12 is better

Filling

1. Preheat the oven and toast the nuts: at 350°F, 8 to 10 minutes. and cut into small pieces

   Make the sticky topping: In a small saucepan, combine the maple syrup, vanilla, 100g brown sugar, 60g butter, and ½ teaspoon salt. Cook the mixture over medium heat, stirring often, until it comes to a boil. Boil for about 30 seconds, then remove from the heat and pour into the bottom of the pan (reserve the saucepan for melting more butter). Scatter the crushed walnuts evenly over the liquid and set aside.

   Prepare the filling: In a small bowl, combine the cardamom, orange zest, and remaining 70g of brown sugar and ½ teaspoon salt and massage with your fingertips until the zest is worked into the sugar and the mixture is fragrant. Melt 60g of butter.

2. On a lightly floured surface, roll out the dough into a rectangle approximately 16 x 12 inches. Spread the remaining 2 tablespoons butter over the surface of the dough, stopping ¼ inch from the edges. Sprinkle the light brown sugar evenly over the butter. Distribute the Walnut-Maple mixture over the sugar, leaving a 1-inch border on the long edges. Roll up the dough along the long edge.

3. Cut the dough log crosswise into sixteen 1-inch-thick buns. Place the buns, cut side down, into the prepared pan, spacing them evenly apart. Cover the pan loosely with plastic wrap and let the buns rise in a warm place until they have expanded to nearly fill the pan, about 2 hours.

4. Position a rack in the center of the oven and preheat to 375°F. Bake the buns until they are puffed and golden brown, about 25 minutes. Transfer the pan to a rack and let cool slightly. Unmold the buns onto a serving platter or individual plates, scooping any sticky syrup from the bottom of the pan over the buns. Serve warm.