11/22/17

Philly Sticky Buns, or Where are you Flourtown Bakery?

Endorsed by my 14 yr old son: "These are BOMB!"

Every once in a while, you need a taste of home. This is a process, but if you have a stand mixer, use the dough hook and go to it!

PHILADEPHIA STICKY BUNS

For the YEAST DOUGH
1⁄3 cup milk
1⁄4 cup sugar
1⁄2 teaspoon salt
1⁄4 cup butter
1⁄4 cup warm water (105 to 115 degrees)
1(1/4 ounce) package yeast
1 egg
2 1⁄2 cups all-purpose flour

FOR THE TOPPING
1⁄4 cup butter
1⁄4 cup light brown sugar
1⁄2 cup pecan halves (or more)

FOR THE FILLING
1⁄4cup butter, softened
1⁄2cup chopped raisins
1⁄2teaspoon cinnamon


First the DOUGH:
*In a small pan, heat milk just until bubbles form around edge of pan; remove from heat.
*Add sugar, salt and butter; stir to melt butter, then cool to lukewarm.
*Sprinkle yeast over water in large bowl; stir to dissolve then stir in lukewarm milk mixture.
*Add the egg and 2 cups of the flour; beat with electric mixer until smooth.
*Add the remaining 1/2 cup flour and mix by hand until dough is smooth and leaves sides of bowl.
*Turn dough onto lightly floured surface ; knead until dough is smooth and blisters appear.
*Place in lightly greased bowl; turn to grease all over.
*Cover with towel and let rise in warm, draft-free place until double, about 1 to 1 1/2 hours.  (I proof all yeast bread/doughs by starting my oven, letting it get to 110 degrees then turning it off; set the bowl with the towel covering it in the warm oven to proof for the time stated)

Prepare the TOPPING:
*While dough rises, in a small bowl with spoon cream the butter and brown sugar.
*Spread on bottom and sides of 9X9X2-inch square baking pan.
*Place pecans evenly on top, flat sides up.

Prepare the FILLING:
*Mix brown sugar, cinnamon, raisins together.

Prepare the BUNS:
*When dough has risen, roll dough into a 16X12 inch rectangle; spread with butter, sprinkle with brown sugar, the raisins and cinnamon.
*Roll up from long side, jelly-roll fashion; pinch edge to seal.
*Cut crosswise into 12 pieces. (Recommendation: use unflavored dental floss to cut them! Slide the floss under the roll, pull both sides up and cross each other to get a clean cut that knife will not give you)
*Place, cut side down, into prepared pan.
*Let rise, covered in warm place free of drafts until doubled,1 to 1 1/2 hours. (Again, use the heat to 110 and turn off method)

*Preheat oven to 375 degrees.
*Bake sticky buns 25 to 30 minutes, or until golden brown.

(Note: After cooking, I let mine sit for 20 minutes, then inverted them and they fell off in one large square.)
*Invert on plate, let stand 1 minute then remove pan.
*Serve warm.

This is labor intensive and might be worth doubling to make a 9x13 batch.


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