Ingredients: |
Ingredients: Dough:
1 pkg active dry yeast
1/4 cup warm water (110 degrees)
2 cups flour
2 Tbsp sugar
1/2 tsp salt
1/4 cup warm milk (110 degrees)
1 egg, slightly beaten
2 Tbsp unsalted butter, softened
Filling:
1 Tbsp unsalted butter, melted
1 tsp orange oil
1/3 cup brown sugar
1 tsp ground cinnamon
1 Tbsp grated orange zest
1/3 cup chopped pecans
1/3 cup raisins
Glaze:
1-1/2 Tbsp unsalted butter, melted
1/3 cup brown sugar
1 tsp ground cinnamon
1 tbsp dark corn syrup
1 tsp orange oil
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Directions: |
Directions:Dissolve yeast in warm water and let rest 2 to 3 minutes.
Combine flour, sugar and salt. Add yeast mixture, milk eggs and butter. Mix thoroughly, turn out on a floured board and knead for 10 minutes, until smooth and silky. Add a little more flour if too sticky. Return to bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 hours. Punch down dough, place on floured board. Let rest a few minutes, then roll into a 6 inch by 24 inch rectangle. Combine 1 Tbsp melted butter with 1 tsp orange oil and brush evenly over dough surface. Mix brown sugar, cinnamon and orange zest together and sprinkle to cover. Follow with chopped pecans and raisins. Starting at the 6 inch side, roll up tightly. Using dental floss, slice into 6 pieces. Pace cut sides down in a large bun pan. Pressing in centers lightly. Cover and let rise 20 to 30 minutes Place pan in 375 degree oven. Bake 25 to 30 minutes, until rolls are brown. Remove from oven and let rest 1 minute. Loosen sides of buns and carefully remove from pan. Prepare glaze by combining all ingredients in a saucepan over medium heat. Spoon on buns while hot. Best when served warm. |
This recipe for Sticky Bunns from William Sonoma is from