PHILADELPHIA STICKY BUNS
I've had this recipe clipped from a magazine forever. It's probably from a late 70's or 80's McCalls, I think. Anyway I'm putting it here for safekeeping. The sticky buns are a bit of work, but the end result is well worth the effort! Rising time is not included in prep time.
Provided by Leslie in Texas
Categories Yeast Breads
Time 1h15m
Yield 12 sticky buns
Number Of Ingredients 15
Steps:
- Yeast Dough:.
- In a small pan, heat milk just until bubbles form around edge of pan; remove from heat.
- Add sugar, salt and butter; stir to melt butter, then cool to lukewarm.
- Sprinkle yeast over water in large bowl; stir to dissolve then 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 Celsius flour and mix by hand until dough is smooth and leaves sides of bowl.
- Turn dough onto lightly floured surface ; knead until dough is smooth and blisters appear.
- Place in lightly greased bowl; turn to grease all over.
- Cover with towel and let rise in warm, draft-free place until double, about 1 to 1 1/2 hours.
- Topping:.
- While dough rises, in a small bowl with spoon cream the butter and brown sugar.
- Spread on bottom and sides of 9X9X2-inch square baking pan.
- Place pecans evenly on top, flat sides up.
- When dough has risen, roll dough into a 16X12 inch rectangle; spread with butter,sprinkle with 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, into prepared pan.
- Let rise, covered in warm place free of drafts until doubled,1 to 1 1/2 hours.
- Preheat oven to 375 degrees.
- Bake sticky buns 25 to 30 minutes, or until golden brown.
- Invert on plate, let stand 1 minute then remove pan.
- Serve warm.
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