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

1⁄4cup light brown sugar

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.