| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
March 1995 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Hazelnuts; toasted, husked |
| 2/3 |
c |
Plus 6 tablespoons packed golden brown |
|
|
; sugar |
| 12 |
tb |
Unsalted butter; room temperature (1 |
|
|
; 1/2 sticks) |
| 2 |
ts |
Ground cinnamon |
| 1/2 |
c |
Golden raisins |
| 1/2 |
c |
Brown raisins |
| 1 |
|
Loaf frozen white bread dough; thawed, room |
|
|
; temperature |
|
|
; (1-pound) |
INSTRUCTIONS
Combine nuts and 2/3 cup brown sugar in processor; grind finely. Add 6
tablespoons butter and cinnamon; process to blend. Transfer to bowl; stir
in raisins.
Butter sixteen 1/3-cup muffin cups. Mix remaining 6 tablespoons sugar and 6
tablespoons butter in small bowl. Place 2 teaspoons butter mixture in each
prepared muffin cup. Roll out dough on floured work surface to 16x12-inch
rectangle, pulling and stretching dough if necessary. Spread filling evenly
over dough, leaving 1/2-inch border on all sides. Starting at 1 long side,
roll up tightly in jelly roll fashion. Cut roll crosswise into 16 slices.
Arrange slices cut side up atop butter mixture in prepared muffin cups.
Cover with towel and let rise in warm draft-free area until puffed and
almost doubled in volume, about 45 minutes.
Meanwhile, position 1 rack in center and 1 rack in lowest third of oven and
preheat to 400F. Place muffin pans with sticky buns on center rack;
position baking sheet on the lowest rack to catch any drips. Bake until
sticky buns are golden, about 15 minutes. Immediately turn out of pans.
Serve warm.
Makes 16.
Bon Appetit March 1995
Converted by MC_Buster.
Per serving: 2365 Calories (kcal); 226g Total Fat; (81% calories from fat);
23g Protein; 91g Carbohydrate; 372mg Cholesterol; 34mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 44
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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