California Poppies

Dough: 

Butter Bundt pan with 2 tablespoons softened butter. Set aside.
 In a large measuring cup, mix together milk, water, melted butter, sugar and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Add 2 T.  flour and continue mixing until dough forms an elastic ball.   Cover mixing bowl with plastic wrap and place in a draft-free area until dough doubles in size, 50 to 60 minutes.
 To form the bread: Gently remove the dough from the bowl, and pat into a rough 8-inch square on a floured surface.  Using a dough scraper or knife, cut dough into 64 pieces.
 Roll each dough piece into a ball. Working one at a time, dip the balls into the melted butter and maple syrup allowing excess to drip back into the bowl. Roll in the brown sugar mixture, then layer balls in the Bundt pan, staggering seams where dough balls meet as you build layers.  Sprinkle each layer with pecans.
 Cover the Bundt pan tightly with plastic wrap and place in draft-free area until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.

Brown Sugar Coating:
1 cup light brown sugar
2 teaspoons ground cinnamon
6 tablespoons unsalted butter (3/4 stick) melted
2 T. maple syrup

For the sugar coating: While the dough is rising, mix brown sugar and cinnamon together in a bowl. Place melted butter and maple syrup in second bowl. Set aside.

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