INGREDIENTS

INSTRUCTIONS

SWEET DOUGH
STICKY SYRUP
TO ASSEMBLE
STICKY BUN GLAZE
FOR DOUGH: In a small bowl, stir the yeast with the warm water. Set aside
until bubbly.
Heat milk, sugar, salt, and butter together until butter melts. Pour into a
large bowl to cool to lukewarm. Add yeast to the cooled milk mixture. Add
eggs and 2 cups of the flour and beat well by hand, about 2 minutes. Add
the remaining 2 cups flour, one cup at a time, beating well until soft and
smooth and should pull cleanly away from the sides of the bowl.
Turn into a buttered bowl, then generously butter the surface of the dough
with the softened butter, top and bottom. Cover with plastic wrap.
Refrigerate as little as 2 hours, or overnight, or up to 3 days. Dough will
rise in refrigerator. It will be ready for rolling and shaping the next
morning.
FOR SYRUP: Bring water, butter, orange zest, orange juice, and sugar to a
boil and simmer 10 minutes.
TO ASSEMBLE BUNS: Simmer raisins in water for 10 minutes, then drain.
Grease 2 9-inch round cake pans. Pour syrup equally into pans.
Mix 1 tablespoon sugar with 1 tablespoon cinnamon.
Set our 4 small bowls to hold an assembly line of the softened butter,
sugar-cinnamon mixture, pecans, and drained raisins.
Divide dough in half. Place first section on a surface lightly sprinkled
with flour and roll it into a 10- by 12-inch rectangle. Spread surface with
half the butter, then sprinkle with half the cinnamon-sugar, pecans, and
raisins. Roll up from long side into a snug log. With a sharp knife, cut
into 8 sections. Place spirals, cut sides down, into the syrup in one of
the pans, placing 1 spiral in the center and 7 around. Repeat with
remaining dough and second pan.
Cover buns with a cloth and let rise 1 hour. After 40 minutes, preheat oven
to 375'F.
Bake buns 25 to 30 minutes. Remove and immediately invert onto a rack with
waxed paper underneath to catch drips. Let cool 10 minutes before icing
with the glaze.
FOR THE GLAZE: Do not mix until ready to use. With a fork, mix sugar and
cream until smooth. Pour over buns.
Source: "Gooey Desserts" by Elaine Corn
Posted to MM-Recipes Digest V3 #336
From: Linda Place <placel@worldnet.att.net>
Date: Sun, 8 Dec 1996 14:40:14 +0000

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