Rich rum sticky buns
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Warm milk (105 to 115 degs) |
| 1 | pack | Active dry yeast |
| ½ | cup | Packed light brown sugar |
| 2 | Eggs | |
| 3 | tablespoons | Packed light brown sugar |
| 3 | tablespoons | Sugar |
| 2 | teaspoons | Ground cinnamon |
| 1 | cup | Packed light brown sugar |
| ½ | cup | Honey |
| 1 | cup | Unsalted butter, melted |
| 1 | tablespoon | Grated orange zest |
| 2 | tablespoons | Ground cinnamon |
| 1 | teaspoon | Salt |
| 1 | cup | Chopped pecans |
| ½ | cup | Golden raisins |
| ⅓ | cup | Rum |
| 1½ | cup | Pecan halves |
Directions
DOUGH
FILLING
TOPPING
One day before serving: DOUGH: Pour the milk into a large bowl. Stir in the yeast and ½ c brown sugar and let stand 5 minutes. Beat in 2 c of the flour, all the softened butter, the eggs, orange zest, 2 T cinnamon and the salt until blended. Gradually stir in enough of the remaining flour to make a soft dough. Knead on a alightly floured surface until smooth and elastic, about 10 minutes. Place the dough in a buttered large bowl and turn to coat the dough with butter.
Cover with plastic wrap and let rise in the refrigerator overnight.
FILLING: Process 3 T brown sugar, the sugar, 2 t cinnamon and 1 c chopped pecans in a food processor fitted with a steel blade until combined but still coarse and crumbly. Add the raisins and process very briefly to distribute the raisins evenly through the mixture.
Set the filling aside. TOPPING: Mix the 1 c brown sugar, the honey and melted butter in a small bowl. Stir in the rum and pecan halves.
Set the topping aside. ASSEMBLY: Remove the dough from the refrigerator and punch down. Roll the dough on a lightly floured surface into a large rectangle, about ⅓" thick. Sprinkle the filling evenly over the dough and press it into the dough with a rolling pin. Starting at one long edge, roll up the dough as thightly as possible like a jelly roll. Lightly butter the sides of a 13 x 9" baking pan. Spread the topping evenly on the bottom. Cut the dough crosswise into ¾" slices and arrange in rows of 3 over the topping, leaving room for the buns to rise. You should be able to fit 12 to 14 slices in the pan. Cover and let rise until doubled, 45 minutes to 1 hour. Preheat oven to 350 degrees. Bake the buns 25 to 30 minutes. Remove from the oven and let cool 10 minutes. Invert the buns onto large platter and serve immediately. From The Silver Palate Good Times Cookbook, by Julee Russo and Shield Lukins.
Submitted By TERRI WOLTMON On 05-05-95