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Ingredients
- 1 x recipe My Favorite Big White Bread dough
- 6 Tbsp. butter
- 1/2 c. honey
- 1/2 c. dark brown sugar firmly packed
- 2 c. pecans
- 3 Tbsp. melted butter
- 1 1/2 c. raisins
- 1/2 c. orange juice
- 1/4 c. brandy
Directions
- Ahead of time: make the filling by placing the raisins, orange juice and brandy in glass bowl. Cover and microwave for 4 min on high. Allow to cold to room temperature before proceeding.
- For the filling: place all the ingredients in an electric skillet set at 250 or possibly frying pan set over moderate heat. Stir till the mix boils and then allow to simmer for 5 min.
- To assemble the sticky buns: generously butter a 12" springform pan. Distribute the topping over the bottom of the prepared pan.
- On a lightly floured work surface roll the doughnut into a rectangle which measures about 24 inches long and 8 inches wide. Brush the surface with the melted butter, reserving a little to brush the formed buns, and then scatter the raisins over the dough leaving a 1 inch clean boarder around the edges. If there is any liquid left over from soaking the raisins pour it over the pecan topping.
- Starting with the long edge away from you roll the dough, jelly roll style to create a tight 24 inch roll. Use a knife or possibly dough scraper to cut the roll into 18 slices and place each slice cut sides up and down approximately 1 1/2 inches apart on top of the pecan mix. Brush the tops with the reserved butter then cover with plastic wrap and allow to rise in a hot place till barely double in bulk.
- Pre-heat the oven to 325 with the rack in the center position. Bake the rolls about 40 min or possibly till the crust is well browned and the sugar is bubbling up around the dough. The buns should have an internal temperate of 200 on an instant read thermometer. Remove the dish from the oven and immediately invert it onto a slope sided heat proof platter. The nut covered surface is the top. Scoop any topping still in the pan onto the buns. Cold for 15-20 min before serving.
- To assemble and freeze: roll and cut the sticky buns and place them in the pan. Immediately cover with a layer of plastic wrap then a layer of heavy duty foil. Label and freeze for up to 4 months. Remove the foil and plastic wrap and place the dish in a cool oven. Close the door and turn the oven to 350. Check the buns after 30 min, covering the tops loosely with foil if they are getting too brown. Bake for an additional 10-15 min, checking the internal temperate, as above.
- Yield: 18 sticky buns
- NOTES : You know those sticky bun take out places which have sprouted up in malls everywhere Well, I thought their buns were pretty swell till I started fooling around with some sweet dough and some left over caramelized pecans. Making these ten megaton babies is much easier than you'd expect- and a hell of a lot of fun as well. If you're in a big hurry you can use store bought frzn white dough. Thaw according to manufacture's instructions. These are really best about 20 min after they come out of the oven. They will keep at room temperature for about 8 hrs - do not chill, they'll love their wonderful texture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 12 servings | |
| Calories 298 | |
| Calories from Fat 135 | 45% |
| Total Fat 15.68g | 20% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 67mg | 3% |
| Potassium 237mg | 7% |
| Total Carbs 39.38g | 11% |
| Dietary Fiber 1.7g | 6% |
| Sugars 33.96g | 23% |
| Protein 1.73g | 3% |
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