INGREDIENTS

INSTRUCTIONS

Place water in small bowl. Sprinkle yeast over and stir to blend. Let
stand until yeast dissolves, about 8 minutes. Combine oats, 1/3 cup
sugar, butter, lemon peel and salt in large bowl. Heat milk in small
saucepan until bubbles form around edge of pan. Pour hot milk over  oat
mixture and stir until butter melts and sugar dissolves. Cool  mixture,
about 10 minutes.  Add egg, egg yolk, vanilla and dissolved yeast to
the oat mixture;  stir to blend. Mix in 3 cups flour. Using firm rubber
spatula or  large wooden spoon, beat batter 100 strokes. Cover bowl
with plastic  wrap; let batter rest 10 minutes.  Using spatula, mix
enough flour into batter, 1/4 cup at a time, to  form soft dough. Turn
dough out onto floured surface. Knead gently  until smooth and slightly
sticky dough forms, adding more flour if  very sticky, about 8 minutes.
Lightly oil a large bowl. Place dough  in bowl; turn to coat with oil.
Cover bowl with plastic wrap, then  with a towel. Let dough rise in
warm draft-free area until doubled in  volume, about 1 1/2 hours. Once
it has risen sufficiently, the dough  will retain indentations when
pressed. Meanwhile, prepare syrup and  filling:  SYRUP: Butter two
13x9x2-inch glass baking dishes. Combine maple  syrup and butter in
heavy medium skillet. Stir over medium heat until  butter melts. Remove
from heat. Mix in brown sugar. Pour half of  syrup into each prepared
dish; tilt to coat bottoms of dishes evenly.  Sprinkle each with half
of nuts; cool.  FILLING: Combine all ingredients in processor. Using
on/off turns,  blend until pecans are finely chopped. Transfer mixture
to bowl.  Carefully turn doubled dough out onto floured surface (do not
punch  down dough). Roll dough gently to flatten slightly. Using hands,
pull  and stretch dough to 12x18-inch rectangle. Brush dough with 3
tablespoons of melted unsalted butter.  Sprinkle filling evenly over
dough, leaving 1/2-inch plain border on  one long side. Starting at
long side opposite uncovered border, roll  up dough, jelly roll style,
forming a log. Pinch seam to seal. Using  a heavy large knife, score
log into 12 equal pieces. Cut log at  scores.  Arrange six pieces, cut
side up and evenly spaced, in each prepared  baking dish. Lightly press
down on buns with palm of hand.  Cover pans tightly with plastic wrap.
Let the buns rise again in a  warm draft-free area until light and
puffy, about 50 minutes.  Position rack in center of oven and preheat
to 375øF. Bake buns  uncovered until tops are golden brown and syrup
bubbles thickly,  reversing dishes halfway through baking, about 25
minutes.  Remove dishes from oven. Immediately place large baking sheet
over 1  baking dish. Using oven mits as aid, grasp dish and baking
sheet  together and turn over, releasing buns and topping onto sheet.
Turn  second dish of buns out onto another baking sheet. Cool buns 5
minutes. (Can be made ahead. Cool buns completely. Wrap buns tightly
with foil on baking sheet. Freeze up to 2 weeks. Bake frozen buns
covered at 375øF until heated through, about 15 minutes.) Serve buns
hot.  ,Bon Apptit, March 1996 Photography by Brian Leatart  Posted to
MM-Recipes Digest V5 #015 by "James  Mindigo"  <jfmind@cfanet.com> on
Jan 14, 1998

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