“From Martha Stewart. The bourbon is a nice touch in these sticky buns. If you only want 12 sticky buns, retain half of dough for another purpose, such as Sticky Orange Coconut Pinwheels or plain refrigerator rolls, and cut sticky bun filling in half.”
READY IN:
1hr 50mins
SERVES:
24
YIELD:
24 buns
UNITS:
US

Ingredients Nutrition

Directions

  1. Dough:
  2. Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.
  3. Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115°, or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.
  4. Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.
  5. Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.
  6. Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.
  7. Sticky Buns:
  8. Butter two 9-inch round glass baking dishes with 2-4 tablespoons butter; set aside.
  9. In a small bowl, combine raisins and bourbon, and let soak until plumped, about 20 minutes.
  10. In a second small bowl, combine cinnamon, 1 cup brown sugar, and remaining 12 tablespoons butter; set aside.
  11. In a third small bowl, combine remaining 1 1/2 cups brown sugar, honey, and pecans. Spread half of mixture evenly in each prepared baking dish; set aside.
  12. Roll each half of dough into a 12 inch by 6-inch rectangle about 1/4-inch thick. Spread half of the brown sugar and butter mixture evenly over each half of dough, leaving a 1-inch border. Drain raisins, and sprinkle over brown-sugar mixture. Beginning with the long side of the dough, roll each half into a log. Place the logs, seam side down, on a clean work surface. Using a sharp knife, cut the logs crosswise into 1-inch-thick slices. Transfer slices, cut side down, to prepared baking dishes (the slices should fit snugly). Set aside in a warm place, and allow to rise until slightly puffy, 20 to 30 minutes.
  13. Preheat oven to 350 degrees F. Place baking dishes on a baking sheet with sides and bake until a cake tester inserted in the center comes out clean and the buns are golden brown, 45 to 50 minutes.
  14. Let cool for 5 minutes. While still warm, place a plate over baking dish. Invert baking dish to unmold. Serve warm or at room temperature.

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