There are certain flavours in the world that were meant for each other, with maple syrup and toasted pecans being my ultimate food couple. If they were celebrities I would be rooting for MapeCan (their couple name, obviously) forever. However, they are ingredients so instead of stalking gossip mags, I stalk cookbooks, scouring recipe indexes for any mention of maple-pecan. Don’t even get me started on those Danish pastry plaits that are filled with a maple filling and sprinkled with toasted pecans. It’s a good thing that they’re a lot of effort to make, otherwise I’d be eating them 24/7. I took inspiration from them here though, topping spheres of bread dough with spoonfuls of maple-pecan pie filling and a sprinkling of salt. It’s sticky bun meets Danish plait meets pecan pie. Utterly fabulous (especially if you whip up some salted treacle butter to spread on the hot rolls, too).