Pecan Sticky Buns
Our Pecan Sticky Buns are so good it’s hard to eat just one.
Makes 9 servings
Sweet Dough:
1package active dry yeast
¼cup granulated sugar, divided
¼cup warm water (105-115°F)
2½ cups unbleached, all-purpose flour
¼cup unsalted butter, in 1-inch pieces
½ teaspoon table salt
1⁄³ | cup nonfat milk |
1 | large egg |
Topping:
½cup pecans
¼cup granulated sugar
½teaspoon ground cinnamon
1tablespoon unsalted butter, softened
¼cup unsalted butter, melted
1⁄³ | cup firmly packed light brown sugar |
| vegetable oil cooking spray |
To make dough:
In a 2-cup liquid measure dissolve yeast and 1 teaspoon sugar in warm water. Let sit until foamy, about 5 minutes. Place flour, butter, remaining sugar, and salt in the work bowl fitted with the dough blade. Process to combine, about 20 seconds. Stir milk and egg into yeast mixture. With motor running, pour liquid mixture through the small feed tube as fast as the flour absorbs it. Process until dough cleans the sides of the work bowl, then process for 45 seconds to knead dough. Transfer to a plastic food storage bag and seal top. Let rise in a warm place until doubled in size, about 1½ hours.
To make topping / assemble buns:
Insert metal blade in work bowl and pulse to coarsely chop pecans, about 5 to 6 times. Reserve. Combine sugar and cinnamon; reserve. Transfer dough to a lightly floured surface and punch dough down. Roll each half into a 9 x 9-inch square. Spread with softened butter, sprinkle with cinnamon/sugar mixture and top with raisins. Roll dough up tightly and pinch seam to seal. Using a sharp knife cut into 9 slices (about 1-inch thick).
Pour melted butter into a 9 x 9-inch baking pan. Sprinkle brown sugar and reserved pecans over butter. Place buns, cut side up, in pan. Cover with plastic wrap coated with vegetable oil cooking spray and let rise in a warm place for 40 minutes. Preheat oven to 375°F for 15 minutes before baking.
