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Philadelphia Sticky Buns




Source of Recipe


the web


List of Ingredients




YEAST DOUGH

1/3 cup milk
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup butter
1/4 cup warm water, 105 to 115 degrees
1 package active dry yeast
1 egg
2-1/2 cups unsifted all-purpose flour

FILLING

Butter, softened
Light-brown sugar
1/2 cup pecan or walnut halves
1/2 cup chopped raisins
1/2 teaspoon ground cinnamon

Recipe



In small pan, heat milk just until bubbles form around edge of pan; remove from heat. Add granulated sugar, salt, and 1/4 cup butter; stir to melt butter. Cool to lukewarm (drop on wrist is not warm). Check temperature of warm water with thermometer.

Sprinkle yeast over water in a large bowl; stir to dissolve. Stir in lukewarm milk mixture. Add the egg and 2 cups of the flour; beat with electric mixer until smooth. Add the remaining 1/2 cup flour; mix with hand until dough is smooth and leaves side of bowl.

Turn out dough onto lightly floured pastry cloth. Knead until dough is smooth and blisters appear. Place in lightly greased large bowl; turn to bring up greased side. Cover with towel; let rise in warm place (85 degrees), free from drafts, until double - 1 to 1-1/2 hours.

Meanwhile, make filling. In a small bowl, with wooden spoon, cream 1/4 cup butter with 1/4 cup light-brown sugar. Spread on bottom and sides of a 9 x 9 x 2-inch square baking pan. Sprinkle with pecans.

Roll dough on lightly floured pastry cloth or surface. Roll dough into a 16 x 12-inch rectangle. Spread with 1/4 cup soft butter; sprinkle with 1/2 cup brown sugar, the raisins, and cinnamon. Roll up from long side, jelly-roll fashion; pinch edge to seal. Cut crosswise into 12 pieces.

Place, cut side down, in pan. Let rise, covered, in a warm place (85 degrees), free from drafts - 1 to 1-1/2 hours, until doubled (rises to top of pan).

Meanwhile, preheat oven to 375 degrees. Bake 25 to 30 minutes, or until golden. Invert on board; let stand 1 minute, remove pan. Serve warm.

Makes 12