Sticky Buns with Pecans and Raisins

Since my last two posts have been healthy recipes, I think it is time to indulge and enjoy a decadent treat. If that is not a good enough reason for you to indulge, I’ll give you another one: it is Monday and we all need something that makes the beginning of the working week more bearable, no?

I decided to start my week baking sticky buns. Why? Because I wanted to bake something for our neighbors who took care of our cat this weekend while we were away and for my dad as part of his Father’s Day present… Okay, I’ll confess, the real reason why I just baked sticky buns in the middle of the summer is because this past weekend I had the best sticky buns I have ever had (courtesy of Liz’s mom) and since then, I have been craving them. And I knew that store-bought sticky buns would not do the trick.

Although I have several recipes for sticky buns, I chose this one because it has pecans and raisins in it. The pecans add a pleasant nutty flavor and crunchiness to the buns. It also calls for lime zest, which adds a light citrus hint to the dough that pairs very well with the syrup. Although the recipe looks long and intimidating, it is really easy to follow. All you have to do is plan ahead. I recommend you make the dough the day before. That way, all you have to do the following day is make the syrup and assemble the buns. The only problem is that while they are baking, your kitchen will be filled with the delicious aroma of the sticky buns and you will be waiting what seems like an eternity to eat them. But your wait will be well rewarded when you try this treat!

This recipe may not be very healthy. Sticky buns won’t strengthen your bones or lower your cholesterol, but they will definitely put a smile on your face… and that, my dear readers, is sometimes more valuable. Enjoy!

Sticky Buns with Raisins and Pecans

Adapted from Baking, Easy to Make Great Home Bakes by Carole Clements

Makes 15

Ingredients

Dough

2/3 cup of milk

1 package active dry yeast

2 tablespoons granulated sugar

3 ¼ cup of flour

½ cup (1 stick) salted butter (cut in pieces)

2 eggs, lightly beaten

grated rind of ½ lime

Topping and Filling

1 ¼ cups dark brown sugar, firmly packed

5 tablespoons butter

½ cup water

¾ cup pecans, chopped

3 tablespoons granulated sugar

2 teaspoons ground cinnamon

¾ cup raisins

You will also need:

• Stand-mixer (if you don’t have one, you’ll have to mix the dough by hand)
• 13 in. x 9 in. x 2 in. baking pan

Directions

1. Heat the milk for 30 seconds in the microwave (the milk should be lukewarm not hot). Add the yeast and sugar and leave until frothy, approximately 15 minutes.
2. Add the flour and salt to your stand-mixer bowl. Using the flat beater attachment, add the butter and mix until the mixture resembles coarse crumbs.
3. Take out the flat beater attachment and insert the hook attachment to your stand-mixer. Add the yeast, eggs and lemon rind to the mixing bowl. Turn on to “stir.” The dough will be ready when it no longer sticks to the mixing bowl (approximately 5 minutes).
4. Once the dough is ready, leave to rise in a warm place until doubled in volume (about two hours).
5. Combine the brown sugar, butter, and water in a heavy saucepan. Bring to a boil and boil gently until thick and syrupy (about 10 minutes). Make sure to stir constantly and keep an eye on it. Otherwise it will boil over and your stove will be a mess.
6. Place the syrup in the bottom of the baking pan and sprinkle a thin layer of chopped pecans, reserving the rest for the filling.
7. Punch down the dough and transfer to a floured surface. Roll out to an 18 x 12 in. rectangle.
8. For the filling combine the granulated sugar, cinnamon, raising and reserved nuts. Sprinkle over the dough in an even layer.
9. Roll up tightly, from the long side to form a cylinder.  Cut the cylinder into 1-inch rounds and place on baking pan. Leave to rise in a warm place until increased by half (about 30 minutes).
10. Preheat the oven to 350 F. Bake until golden, about 25 minutes.
11. Remove from the oven and invert the pan onto a sheet of wax paper. Leave for 3-5 minutes, then remove buns from baking pan. Transfer to a rack to cool. Serve sticky-side up.

Tip: You can make the dough the day before to save time. After it has risen, put the dough in the refrigerator until you are ready to make the sticky buns. An added benefit is that cold dough is easier to handle.