Amazing Sticky Buns

This is another recipe from my culinary course that I got to make last week. It came out so delicious and beautiful! This would be fabulous for an Easter brunch.







Sticky Buns
Makes 10 buns

Dough:

• 1/4 cup warm water
• 1 Tablespoon warm water (105-110 degrees)
• 1 Tablespoon dry yeast
• 1/4 cup sugar
• 1 cup milk
• 2 ounces butter, melted
• 1 egg, beaten
• 3 cups all purpose flour

1. Preheat oven to 350 degrees.
2. Combine the warm water, yeast, and 1/2 teaspoon of the sugar. Allow to proof until creamy, about 10 minutes.
3. Heat the milk just below the boiling point and add the butter. Cool to 105 degrees. Stir in the egg, salt, and remaining sugar. Add to the yeast mixture.
4. Incorporate about one half of the flour and stir until smooth. Add the remaining flour. Work into a stiff dough. Knead until smooth and elastic.
5. Place the dough in an oiled bowl. Cover with plastic wrap and let rise until doubled. Punch down the dough and roll out into an 18" by 10" rectangle.

Topping:

• 4 ounces butter
• 1/2 cup brown sugar
• 1 cup pecan halves, about 12-14

1. Melt the butter in a saute pan. Remove from heat.
   
2. Add brown sugar and stir (whisk) to dissolve.
3. Divide the mixture between two 8 inch round pans.
4. Top with the pecans. Set aside to cool.

Filling:

• 3/4 cup brown sugar
• 2 ounces butter, softened
• 1 teaspoon cinnamon
• pinch of salt
• 1/3 cup raisins - plumped in hot water or bourbon
• 1/3 cup pecans - roughly chopped

1. Cream together the butter and brown sugar. Add the cinnamon and a pinch of salt.
2. Spread the sugar/butter mixture over the dough, leaving 1.5 inches bare at the end. Sprinkle the raisins and pecans over the sugar mixture. Roll it, jelly roll style, lengthwise.
3. Cut the rolled dough with a pastry cutter into 10 slices. Place in the prepare pans over the topping. Allow to proof another 20 minutes. Bake for 30-40 minutes until golden brown in a conventional oven. Let it sit for 2 minutes and then turn it onto a plate. Cool a little and serve!