Best 2 Philadelphia Sticky Buns Recipes

PHILADELPHIA STICKY BUNS

Steps:

• Yeast 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 Celsius 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.
• 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.
• 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.
• Place, cut side down, into prepared pan.
• Let rise, covered in warm place free of drafts until doubled,1 to 1 1/2 hours.
• Preheat oven to 375 degrees.
• Bake sticky buns 25 to 30 minutes, or until golden brown.
• Invert on plate, let stand 1 minute then remove pan.
• Serve warm.

PHILADELPHIA STICKY BUNS

Steps:

• In large bowl, combine 2 cups flour, sugar, salt, lemon peel and yeast. In 2-quart saucepan over low heat, heat water, milk and ½ cup butter until mixture is very warm but you can still hold your finger in it (120-130 degrees). Butter does not need to melt completely. With mixer at low speed, gradually pour liquid into dry ingredients; beat until just mixed. At medium speed, beat 2 minutes, scraping bowl with rubber spatula. Beat in eggs and 1 ½ cups flour or enough to make a thick batter; continue beating 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour (about 2 cups) to make a stiff batter. Cover with towel; let rise in warm place (80 to 83 degrees), free from draft, until doubled, about 1 hour. In 2-quart saucepan, melt remaining ½ cup butter. Add 1 cup brown sugar and corn syrup. Heat, stirring until sugar is dissolved. Pour into two 9X9 baking pans. Sprinkle with nuts. In small bowl, combine remaining ½ cup brown sugar and cinnamon. Set aside. Punch dough down by pushing center of dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; cut in half. Roll one dough ball into 14X9 rectangle. Brush with 1 tablespoon melted butter. Sprinkle with ½ of the reserved cinnamon-sugar mixture and ½ cup raisins. Starting at narrow end, roll tightly, jelly-roll fashion; pinch seam to seal. Cut into 9 1-inch slices. Place cut side down in prepared pan. Repeat with remaining dough. Cover with towel; let rise in warm place until doubled, about 1 hour. Preheat oven to 375 degrees. Bake 25 minutes o4 until tops are golden and rolls sound hollow when tapped with finger. Immediately invert onto serving platter to cool. REFRIGERATOR METHOD; Prepare dough and shape as above. After shaping buns, cover with towel and refrigerate up to 24 hours. When ready to bake, remove from refrigerator and let stand in warm place about 1 hour. Bake as above.