Ingredients: |
Ingredients: 1 cup milk
1 pkg. (1/4 ounce) active dry yeast
1/4 cup warm water (100°F to 110°F)
3 T. granulated sugar
2 eggs
1/4 cup (1/2 stick) unsalted butter, melted
4-1/2 to 5 cups all-purpose flour
1/2 tsp salt
Filling:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light brown sugar
1 T. cinnamon
1 cup coarsely chopped pecans
1 cup raisins
Glaze:
2 cups confectioners sugar
1 to 3 T. milk
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Directions: |
Directions:Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature.
Sprinkle the yeast over the warm water in a large bowl. Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 tablespoons sugar, eggs and butter. Beat in cooled milk.
Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms. Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1-1/2 hours.
Coat two 9-inch round baking pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray. Prepare Filling: Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
Punch down dough. Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough. Sprinkle with nuts and raisins. Starting on one long side roll up jelly roll fashion and pinch seam to close.
Cut crosswise into 14 generous 1-inch pieces. Arrange 7 pieces, cut-side down, in each prepared pan. Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes. Or cover tightly with plastic wrap and refrigerate until the following morning.
Heat oven to 350°F. Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes. Transfer to a wire rack and let cool 10 minutes.
Glaze: Mix confectioners sugar and 1 tablespoon of the milk, adding more milk as necessary, to make a smooth glaze. Invert buns to a serving platter. Drizzle glaze on top of buns (about 1/3 cup per pan). Serve warm. |
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