Ingredients: |
Ingredients: DOUGH
1/3 cup milk
1/4 cup granulated sugar
1/2 tsp salt
1/4 cup butter
1/4 cup warm water (105 to 115ºF)
1 pkg active dry yeast
1 egg
2 1/2 cups unsifted all purpose flour
FILLING
1/2 cup Butter, softened, and divided
3/4 cup Light brown sugar, divided
1/2 cup pecans (optional)
1/2 cup raisins
3/4 tsp ground cinnamon
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Directions: |
Directions:FIRST:
In small pan, heat milk 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.
SECOND:
Check temperature of water with thermometer (I usually just use the hottest tap water.) Sprinkle yeast over water in large bowl; stir to dissolve. Stir in lukewarm milk mixture. Add the egg and 2 cups of flour; beat with mixer until smooth. Add remaining 1/2 cup flour; mix with hand until dough is smooth and leaves the side of the bowl.
THIRD:
Place dough onto lightly floured surface. Knead until dough is smooth and blisters appear. Place in lightly greased bowl; turn to bring up greased side. Cover with towel; let rise in warm place (85 ºF), free from drafts, until double--1 to 1 1/2 hours.
FOURTH:
Make filling: In small bowl, cream 1/4 cup butter with 1/4 cup light brown sugar. Spread on bottom and sides of 9 x 9 inch square pan. Sprinkle with pecans.
FIFTH:
Roll dough onto a lightly floured surface into a 16 x 12 inch rectangle. Spread dough with 1/4 cup soft butter; sprinkle with 1/2 cup brown sugar, raisins, and cinnamon. Roll dough up from long side, jelly-roll fashion; pinch edge to seal. Cut crosswise into 12 pieces. Place cut side down in pan on top of pecans.
LAST:
Let rise, covered, in warm place (85ºF), free from drafts--1 to 1 1/2 hours, until doubled (rises to top of pan). Meanwhile, preheat oven to 375ºF. Bake 25 to 30 minutes, or until golden. Invert on plate; let stand 1 minute; remove from pan. Serve warm! |
This recipe for Philadelphia Sticky Buns is from