Sticky Buns ~ So how do you make that?

If you aren't familiar with sticky buns, you may be a bit unsure what to expect here.

But don't you worry. What you are about to experience is one of the yummiest treats I know of. One word of caution, it's a bit of work, but it is truly worth it. And at the end of it, you'll be so proud of what you accomplished, it'll be even better.

So, we shall begin our adventure!

All ingredients:

Buns	Glaze	Filling
1 teaspoon white sugar	1/2 cup butter	1/2 cup butter
1.5 tsp active dry yeast	1/2 cup brown sugar	1/2 cup brown sugar
1/2 cup warm water	1/2 cup chopped pecans	1/2 cup chopped pecans
1/2 cup milk		1/4 cup raisins
1/2 cup butter		1 tablespoon ground cinnamon
1 teaspoon salt
1 eggs
4 cups all-purpose flour

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Let's start with the buns first:

Buns

1 teaspoon white sugar
1.5 tsp active dry yeast
1/2 cup warm water
1/2 cup milk
1/2 cup butter
1 teaspoon salt
1 eggs
4 cups all-purpose flour

Step 1: In a small bowl (I used a measuring cup) dissolve sugar and yeast in warm water. Give it a good mix and let stand until creamy for about 10 minutes.

Step 2: In the meantime, warm milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.

Step 3: When your yeast mixture looks like this:

It should look like a very creamy beige mixture.

Add an egg in and beat well

Step 4: Add in the cooled milk and mix well

Step 5: Add flour to your mixer

if you have a dough attachment, go ahead and put that puppy on. It's just a bit easier than trying to mix it with the regular mixer attachment. You could of course do all this by hand if you're looking for an upper body workout.

Step 6: Bit by bit, add in the yeast/egg/milk mixture

Step 7: Cut butter into small pieces

And add to mixer, piece by piece until mixed well

You will see this is definitely a very "sticky" dough. This is what you want. If for some reason it is too dry or perhaps too wet, you will have to add either warmed then cooled milk or flour

Step 8: Very lightly oil a large bowl. Transfer dough to bowl and cover with plastic wrap and keep in a slightly warm area of the kitchen. After about an hour, the dough will double in size.

alternatively use a slightly damp warm cloth

Glaze
1/2 cup butter
1/2 cup brown sugar
1/2 cup chopped pecans

Step 9: While dough is rising, melt 1/2 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth.

Step 10: Pour only 3/4 portion of this melted butter and sugar mix into 9x9 inch baking pan. Sprinkle pecans on top of butter. Set dish aside.
NOTE: Don't use all of it for the bottom glaze. You'll want to reserve 1/4 of this for the topping when buns have finished cooking (see step 16)

Filling
1/2 cup butter
1/2 cup brown sugar
1/2 cup chopped pecans
1/4 cup raisins
1 tablespoon ground cinnamon

Step 11: Combine filling ingredients: brown sugar, pecans, raisins, butter and cinnamon. Set filling aside.

NOTE: At this point preheat oven to 375 degrees

Step 12: Place dough out onto a lightly floured surface, roll into an 18x14 inch rectangle (or as close to rectangular as you can get it ).