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| Orange Glory Pecan Cinnamon Raisin Sticky Buns Recipe |
Category: Breads / Rolls
Rating:
N/A
Servings: 16
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Ingredients
----SWEET DOUGH----
2 pkg dry yeast
1/2 cup warm milk
3/4 cup milk
1/2 cup sugar
2 teaspoon salt
1/2 cup unsalted butter
2 eggs; beaten
4 cup flour
2 tablespoon butter; very soft
----STICKY SYRUP----
1 cup water
1/2 cup butter
1 grated zest from 1 orange
1 cup orange juice
2 cup sugar
----TO ASSEMBLE----
1 cup raisins
1 cup water
4 tablespoon butter; very soft
1 tablespoon cinnamon
1 tablespoon sugar
1 cup pecans; coarsely chopped
----STICKY BUN GLAZE----
1 cup powdered sugar
2 tablespoon cream or milk
Cooking Directions:
FOR DOUGH: In a small bowl, stir the yeast with the warm water. Set aside until bubbly.
Heat milk, sugar, salt, and butter together until butter melts. Pour into a large bowl to cool to lukewarm. Add yeast to the cooled milk mixture. Add eggs and 2 cups of the flour and beat well by hand, about 2 minutes. Add the remaining 2 cups flour, one cup at a time, beating well until soft and smooth and should pull cleanly away from the sides of the bowl.
Turn into a buttered bowl, then generously butter the surface of the dough with the softened butter, top and bottom. Cover with plastic wrap. Refrigerate as little as 2 hours, or overnight, or up to 3 days. Dough will rise in refrigerator. It will be ready for rolling and shaping the next morning.
FOR SYRUP: Bring water, butter, orange zest, orange juice, and sugar to a boil and simmer 10 minutes.
TO ASSEMBLE BUNS: Simmer raisins in water for 10 minutes, then drain. Grease 2 9-inch round cake pans. Pour syrup equally into pans.
Mix 1 tablespoon sugar with 1 tablespoon cinnamon.
Set our 4 small bowls to hold an assembly line of the softened butter, sugar-cinnamon mixture, pecans, and drained raisins.
Divide dough in half. Place first section on a surface lightly sprinkled with flour and roll it into a 10- by 12-inch rectangle. Spread surface with half the butter, then sprinkle with half the cinnamon-sugar, pecans, and raisins. Roll up from long side into a snug log. With a sharp knife, cut into 8 sections. Place spirals, cut sides down, into the syrup in one of the pans, placing 1 spiral in the center and 7 around. Repeat with remaining dough and second pan.
Cover buns with a cloth and let rise 1 hour. After 40 minutes, preheat oven to 375'F.
Bake buns 25 to 30 minutes. Remove and immediately invert onto a rack with waxed paper underneath to catch drips. Let cool 10 minutes before icing with the glaze.
FOR THE GLAZE: Do not mix until ready to use. With a fork, mix sugar and cream until smooth. Pour over buns.
Source: "Gooey Desserts" by Elaine Corn Posted to MM-Recipes Digest V3 #336
From: Linda Place
rolls
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