Philadelphia Sticky Buns

With all the winter weather I thought it would be time for a Sticky bun recipe. Some how cinnamon and Hot cocoa are a must in this kind of weather. I use to make these in Germany when it snowed, they were always a hit. Everyone in the neighborhood knew,so when it snowed they would be asking, " Sticky buns Yet?"

Philadelphia Sticky Buns.
for the dough you will need;

1/3 cup skim milk
1/4 cup organic raw fine sugar
1/2 teaspoon fine sea salt
1/4 cup Unsalted butter
1/4 cup warm water
1 package active dry yeast
1 egg
2 and 1/2 cups unsifted unbleached all purpose flour

For the Filling you will need;

Butter or Margarine
Light and Dark brown sugar
1/2 cups Pecans halves
1/2 cup raisins, chopped
1/2 teaspoon ground Cinnamon

Making the dough:
Put the yeast in the warm water(105 to 110 degrees Fahrenheit). set aside.
In small sauce pan put in milk , heat until bubbles form around edges, remove for heat add sugar, salt and 1/4 cup butter, stirring until butter is melted. cool to 105 degrees F. use a thermometer to measure temp.
Add your yeast mixture to the cooled, 105 degree F, milk mixture, stir.
Add the egg and 2 cups of flour, beat with electric mixture until smooth and leaves the side of the bowl.
At the point I change to the Bread kneader Hook attachment and continue kneading for about 3 to 5 minutes on Low setting ( no.1), you can add the rest of the flour as needed, until it is smooth and blisters(pockets of air) appears.
Place into a light greased large bowl, set in a warm place(about 85 degrees F), free of drafts to rise. About 1 to 1 1/2 hours, until double in size.
Now to the sticky bun part:
Mix with a wooden spoon, 1/4 cup butter and 1/4 cup of light brown sugar together til creamy. spread on botton of a 9x9 inch baking pan, spinkle top with Pecans halves.
Back to the dough:
Once dough has risen, turn out onto Pastry cloth and roll into a 16x12 inch rectangle.
Spread with soft butter, at this point you can use "I can't believe it's not butter spread". However I like the butter, I only make this once a year so butter is okay. use about 1/4 cup for the softened butter/spread.
Sprinkle with 1/2 cup dark Brown sugar, raisins, and cinnamon.
Roll up jelly roll fashion, starting with the long 16" side. pinch to seal edge
Cut into 12 pieces; place cut side down into in 9x9 inch prepared pan.

cover and let rise in warm place(85 degrees F) for 1 to 11/2 hour until double in size

Bake in preheated 375 degrees F oven for 25 to 30 minutes til golden brown.
Invert on the platter and let stand for 1 minute; remove pan. Serve warm.

A show stopper for you...view from my solarium room.

This was just a great shot of Natures Gingerbread House with icing on the roofs.
I have never seen anything like this. Now when I build a gingerbread house I can use this Natures model. All the house roofs were like this.