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1
Dough:
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2
Mix the water, yeast, and 1 teaspoon of water in a small bowl.
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3
Let stand for about 10 minutes until the mixture is foamy.
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4
Add the oats, 1/2 cup sugar, butter, lemon zest and salt in a large bowl, and stir too combine.
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5
Heat the milk in a small saucepan over medium high heat until bubbles from around the edge of pan.
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6
Add the hot milk to the oat mixture and mix with a wooden spoon until the butter melts and the sugar dissolves.
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7
Cool the mixture for 10 minutes.
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8
Stir the egg, egg yolk, vanilla extract and foamy yeast into the oat mixture.
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9
Add 3 1/2 cups of flour at first.
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10
Knead, and gradually add more flour in until smooth, about 12 minutes.
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11
Or knead with an electric mixer for about 6 minutes or until the dough is smooth.
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12
Spray or butter the large bowl.
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13
Place the dough in the bowl; turn once to coat with oil.
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14
Cover the bowl with a plastic wrap, or a clean and slightly damp towel.
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15
Let the dough rise in a warm place until its doubled in size, 3 1/2 hours to 2 hours.
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16
Meanwhile, prepare the syrup and filling.
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17
Syrup: Butter two 13 x 9 x 2-inch glass baking dishes.
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18
Heat the maple syrup and butter in a heavy medium skillet over medium heat until the butter melts.
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19
Remove from the heat, and stir in the brown sugar until it dissolves.
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20
Pour half of the maple syrup mixture evenly into each prepared baking dish.
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21
Sprinkle half of the pecan pieces over each maple syrup mxture, and let cool.
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22
Flling:
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23
Process all of the filling ingredients in a food processor until finely chopped.
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24
Set aside.
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25
Assemble and bake: Gently turn the doubled dough out onto a floured surface.
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26
Roll the dough gently to flatten slightly.
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27
Pull and stretch dough to 12 x 18-inch rectangle with your hands.
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28
Brush the dough with the melted butter.
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29
Evenly sprinkle the filling over the dough, leaving 1/2-inch border on 1 long side.
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30
Starting at the long side opposite uncovered the border, roll up the dough jelly roll style, forming a log.
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31
Pinch the seam to seal.
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32
Cut the log into 12 equal pieces.
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Place 6 pieces, cut side up and evenly spaced, in each prepared baking dish.
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34
Cover the pans with plastic wrap or towel.
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35
(Can be prepared 1 day ahead.
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36
Refrigerate overnight.)
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37
Allow the buns to rise in a warm place until doubled in bulk again, about 1 hour (if its out of the fridge, it takes about 2 hours or longer)
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38
Preheat the oven to 375F.
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39
Bake the buns until the tops are golden brown and syrup bubbles, 23 to 26 minutes.
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40
Place the large baking sheet over 1 baking dish right after its out of the oven.
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41
Hold the dish and baking sheet together with your oven mitts, and turn over, releasing buns and topping onto sheet.
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42
Repeat with the second bunch of buns.
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43
Cool a few minutes.
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44
Serve hot.
