Saturday, 27 October 2012

Giant Pecan Sticky Buns


1/3 cup firmly packed brown sugar
1/3 cup light corn syrup
2/3 cup butter, softened (divided)
1 cup pecan pieces or halves
4 1/2 to 5 cups all-purpose flour
1/3 cup granulated sugar
2 packages (8 grams each) quick-rise instant yeast
1 1/2 teaspoon salt
3/4 cup warm water (105 degrees F to 115 degrees F / 40 degrees C to 45 degrees C)
3/4 cup warm milk ( 105 degrees F to 115 degrees F / 40 degrees C to 45 degrees C)
2 eggs
1 tablespoon ground cinnamon
1 cup raisins



Heat brown sugar, corn syrup and 3 tablespoons butter in saucepan until sugar dissolves, stirring often.  Pour into greased 13 x 9-inch baking pan.  Arrange pecans evenly in bottom.

In large bowl, combine 2 cups flour, granulated sugar, undissolved yeast and salt.  Stir warmed water, milk and 1/3 cup butter into dry ingredients.  Stir in eggs and enough remaining flour to make soft dough.  Knead on floured surface until smooth, about 6 to 8 minutes.  Cover and let rest for 10 minutes.  Roll dough into a 24 x 18-inch rectangle.  Melt remaining butter (about2 tablespoons); brush on dough.  Sprinkle with cinnamon and raisins.  Beginning at short end, roll up as for jelly roll.  Pinch seams to seal; cut into 8 pieces.  Place in pan, cut sides up.  Cover tightly.  Refrigerate for 2 to 24 hours. 

Remove from refrigerator.  Uncover dough; let stand for 10 minutes.  Bake at 375 degrees F / 190 degrees C for 35 to 40 minutes or until done.  Invert onto serving tray. 

Dough can also be frozen.  Place dough in prepared pan; wrap airtight with plastic wrap, then foil.  Freeze up to 4 weeks.  To bake, remove from freezer, unwrap.  Thaw at room temperature 1 to 2 hours.  Let rise in warm place until doubled, about 1 1/2 hours.  Bake as directed. 

Makes 8 giant sticky buns.

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