- 1 -ounce sugar
- 1 .6 ounces butter, plus 12 ounces for folding process
- 1/2 cup milk
- Pinch baking powder
- 1/2 -ounce dry yeast
- 2 pinches salt
- 1 .1 pounds all-purpose flour
- 3 eggs
- 3 .2 ounces butter
- 1/2 pound brown sugar
- 1 .6 ounces vegetable shortening
- 3 ounces honey
- Splash vanilla extract
- Cinnamon Powder
- Golden Raisins
For the dough: Preheat the oven to 350 degrees F.
Cream together the sugar and 1.6 ounces of butter. Add the rest of the ingredients and mix well. Roll dough out flat into a rectangle. Top dough with 1/3 of the remaining butter. Fold the dough over the butter and put in the refrigerator for 1 hour. Remove the dough, fold again with 1/3 of the butter, and refrigerate for 1 more hour. Repeat folding process 1 more time, using the last 1/3 of the butter.
To assemble: Put enough filling into each cup of a muffin pan so that it covers the bottom. Sprinkle some pecans over the filling in each cup.
Flatten out a piece of dough. Egg wash the surface of the dough. Sprinkle with cinnamon powder, sugar, golden raisins and pecans, to taste. Roll the dough into a log and then cut into 1-inch pieces. Place 1 piece into each muffin cup. Bake for 10 to 15 minutes, or until golden brown. Place the muffin pan on a cookie sheet and flip over. Sticky buns should come out with a rounded caramelized pecan top.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Barton G