Directions: |
Directions:
DIRECTIONS
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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Personal
Notes: |
Personal
Notes: Grandmom Marion made these with her regular bread dough... Not as sweet but oh so good! I grew up with these always in the house.
**This being said, my mother spread the butter on the dough, then sprinkled brown & white sugar along with cinnamon, then rolled the dough to cut into slices for the pan. The pan was prepped and she sometimes used a little maple syrup in addition to the sugar and butter...
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This recipe for Philadelphia Sticky Buns is from