Surgery Barb’s Philadelphia Sticky Buns
BUNS
1 Cup Milk
½ Cup Butter
1 ½ teasp Salt
1/3 Cup Sugar
2 envelopes Active Dry yeast
2 large Eggs
2 teasp. Fresh grated Lemon Peel
5 to 6 Cups All-purpose Flour
TOPPING
2 Cups light Brown Sugar
1 Cup Butter
1 Cup chopped Pecans
1 Cup light Corn Syrup
FILLING
1 Cup light Brown Sugar
½ Cup Butter
½ Cup chopped Pecans
½ Cup Raisins
1 teasp. Cinnamon
BUNS: Heat milk in a small saucepan over moderate heat until small bubbles form around the edge; remove from heat. Stir in butter, salt and 1/3 Cup sugar; cool to lukewarm. In a large bowl sprinkle yeast and ½ teasp sugar over ½ cup very warm water (110-1150 degrees) Let stand 5 minutes. Add milk mixture, eggs and lemon peel. Add 2 cups of the flour and beat 1 minute with a wooden spoon. Gradually beat or stir in as much of the remaining flour as needed to make a soft dough. On lightly floured surface knead dough 5 – 7 minutes, until smooth and elastic (add flour as needed). Place dough in a greased bowl and turn once to bring greased side up. Cover and let rise 1-2 hours in a warm place, until double in volume.
TOPPING: In a saucepan heat brown sugar, butter and corn syrup over low heat. When butter is melted, bring to a boil over moderately high heat, stirring constantly. Pour syrup into two 9-inch square baking pans. Sprinkle with raisins and/or nuts.
TO SHAPE AND BAKE BUNS: Mix filling ingredients in a bowl. On lightly floured surface, cut dough in ½ and let stand for 5 minutes. Roll one piece of dough into a 14”x9” rectangle; spread with ½ the filling. Roll up like a jellyroll, starting with one long side. Cut into 12 pieces (using knife or twine-dental floss UNFLAVORED works great); arrange on top of syrup in pan. Repeat with the remaining dough. Let rise 40-60 minutes, or until doubled in volume.
Heat oven to 350 degrees F. Bake 30-35 minutes, until well browned. Turn out onto a large plate. Spoon remaining syrup over the buns; let cool completely. Buns freeze & reheat well. Makes 24.
BUNS
1 Cup Milk
½ Cup Butter
1 ½ teasp Salt
1/3 Cup Sugar
2 envelopes Active Dry yeast
2 large Eggs
2 teasp. Fresh grated Lemon Peel
5 to 6 Cups All-purpose Flour
TOPPING
2 Cups light Brown Sugar
1 Cup Butter
1 Cup chopped Pecans
1 Cup light Corn Syrup
FILLING
1 Cup light Brown Sugar
½ Cup Butter
½ Cup chopped Pecans
½ Cup Raisins
1 teasp. Cinnamon
BUNS: Heat milk in a small saucepan over moderate heat until small bubbles form around the edge; remove from heat. Stir in butter, salt and 1/3 Cup sugar; cool to lukewarm. In a large bowl sprinkle yeast and ½ teasp sugar over ½ cup very warm water (110-1150 degrees) Let stand 5 minutes. Add milk mixture, eggs and lemon peel. Add 2 cups of the flour and beat 1 minute with a wooden spoon. Gradually beat or stir in as much of the remaining flour as needed to make a soft dough. On lightly floured surface knead dough 5 – 7 minutes, until smooth and elastic (add flour as needed). Place dough in a greased bowl and turn once to bring greased side up. Cover and let rise 1-2 hours in a warm place, until double in volume.
TOPPING: In a saucepan heat brown sugar, butter and corn syrup over low heat. When butter is melted, bring to a boil over moderately high heat, stirring constantly. Pour syrup into two 9-inch square baking pans. Sprinkle with raisins and/or nuts.
TO SHAPE AND BAKE BUNS: Mix filling ingredients in a bowl. On lightly floured surface, cut dough in ½ and let stand for 5 minutes. Roll one piece of dough into a 14”x9” rectangle; spread with ½ the filling. Roll up like a jellyroll, starting with one long side. Cut into 12 pieces (using knife or twine-dental floss UNFLAVORED works great); arrange on top of syrup in pan. Repeat with the remaining dough. Let rise 40-60 minutes, or until doubled in volume.
Heat oven to 350 degrees F. Bake 30-35 minutes, until well browned. Turn out onto a large plate. Spoon remaining syrup over the buns; let cool completely. Buns freeze & reheat well. Makes 24.
