Sticky Maple Mocha Buns

For the dough:

• ½ cup whole milk
• 3 cups bread flour, plus extra for rolling the pastry dough
• 3 eggs
• 2 tbsp vegetable oil
• ⅓ cup pure maple syrup (preferably amber syrup for its rich taste)
• 2 tsp salt
• 2 tsp active dry yeast
• ½ cup unsalted butter 
• ¼ cup pure maple syrup (preferably amber syrup for its rich taste), for glazing

For the filling:

• ½ cup unsalted soft butter
• ½ cup maple sugar
• 1 tsp ground cinnamon
• 1 tsp ground cardamom

To make the dough:

1. Place all the ingredients for the dough in an electric stand mixer, except the butter. 
2. You will need the dough hook attachment. Knead on the lowest speed for two minutes and start gradually adding the softened butter. Increase to a medium speed for five minutes while gradually adding the remaining butter.
3. The dough should now be very soft and smooth. Scrape down the sides of the bowl to remove any excess, then move the dough to a larger bowl,  cover with a clean tea towel and leave to rise. This should take around one hour.
4. After the dough has doubled in size, transfer to a well-floured surface and roll out into a 20/10-inch rectangle.

To make the filling:

1. In a small bowl mix the butter, maple sugar, ground cardamon and ground cinnamon.

To make maple buns:

1. Use a palette knife to spread the mixture over the dough.
2. Tightly roll the dough, starting from the long side.  
3. Cut into 1 ½-inch sections with a sharp knife. You should get about 15 pieces.
4. Place cinnamon rolls in a circular, greased baking tray, leaving a gap of 2cm around each bun.
5. Cover the tray with cling wrap and let the buns rise again for 30–45 minutes.
6. Preheat oven to 180°C/350°F.
7. Remove cling wrap and bake the buns for 20-25 minutes or until just slightly golden brown on the edges.
8. When the buns are baked, glaze them straight away with maple syrup.
9. Serve warm, sticky-side-up.