Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Give it a gentle whisk and let it stand for 5-10 minutes until it becomes foamy and fragrant. This shows your yeast is active.

Make the Dough: To the yeast mixture, add the remaining granulated sugar, the beaten egg, and the melted butter. Fit the stand mixer with the dough hook and add the flour and salt. Mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 6-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, do so on a lightly floured surface for about 10 minutes.

First Proof: Lightly grease a large bowl with oil or butter. Form the dough into a ball and place it in the bowl, turning it over to coat lightly. Cover the bowl with a clean tea towel or cling film and place it in a warm, draught-free spot to rise for 1 to 1.5 hours, or until it has doubled in size.

Prepare the Topping: While the dough rises, prepare the topping. In a small saucepan over medium heat, melt the 115g of butter. Stir in the 150g of brown sugar, maple syrup, vanilla, and salt. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sugar is dissolved and the mixture is smooth. Pour this mixture into the bottom of a 23cm x 33cm (9x13 inch) baking pan and spread evenly. Sprinkle the pecan halves over the caramel.

Shape the Buns: Once the dough has risen, gently deflate it on a lightly floured work surface. Roll it out into a rectangle approximately 30cm x 40cm (12x16 inches). Spread the 60g of very soft butter evenly over the surface. In a small bowl, mix the 50g of brown sugar and cinnamon, then sprinkle this mixture evenly over the butter.

Roll and Cut: Starting from the long edge, roll the dough into a tight log. I find that using a bench scraper helps keep the roll tight and even. Pinch the seam to seal it. Using a sharp serrated knife or unflavoured dental floss, cut the log into 12 equal-sized rolls (about 3cm or 1.25 inches thick).

Second Proof: Arrange the cut rolls evenly in the prepared baking pan on top of the pecan-caramel mixture. Cover the pan loosely with cling film and let the buns rise again in a warm place for 30-45 minutes, until they look puffy and are touching each other. While they rise, preheat your oven to 180°C (160°C fan).

Bake the Sticky Buns: Bake for 25-30 minutes, until the tops are a deep golden brown and the caramel is bubbling around the edges. If they start browning too quickly, you can loosely tent the pan with foil for the last 5-10 minutes.

Invert and Serve: Let the pan cool on a wire rack for just 5 minutes—no longer, or the caramel will set too firmly. Carefully place a large serving platter or baking sheet over the pan. Wearing oven gloves, confidently and quickly flip the pan over. Lift the pan away; the buns and all the gooey topping should release. Scrape any remaining pecans and sauce from the pan onto the buns. Serve warm.