Pecan Sticky Buns
Yield: Makes 12 large buns.
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- 1/4 cup lukewarm water (105 degrees to 115 degrees F)
- 1 packet (2-1/4 teaspoons) active dry yeast
- 1/2 cup old-fashioned rolled oats
- 1/3 cup sugar
- 1-1/4 cups milk
- 2 large eggs plus 2 yolks, at room temperature
- 1/4 cup (1/2 stick) unsalted butter, soft, cut into pieces finely grated zest of 1 lemon
- 1 tablespoon vanilla extract
- 2 teaspoons salt
- 4-1/2 to 5 cups all-purpose flour
Instructions:Pour the water into a small bowl and sprinkle with yeast. Set aside. Combine the oats and sugar in a very large bowl. In a small pan over medium heat, warm the milk until it shimmers, then pour it over the oats and sugar. Stir, then set aside for 5 minutes. Whisk the eggs and yolks in a separate bowl. Add the eggs to the milk, along with the butter, lemon zest, vanilla, salt, and dissolved yeast. Stir in 3-1/2 cups of the flour and beat vigorously with a wooden spoon for 100 strokes. Set the dough aside for 10 minutes.
Gradually stir in enough of the remaining flour, about 1/3 cup at a time, to make a soft dough. Turn the dough out onto a lightly floured surface and, with lightly floured hands, knead for 6 to 7 minutes. Dust the work surface with flour, as needed, to keep the dough from sticking. Put a tablespoon of oil into a large bowl. Using your fingers, spread it to coat the bowl. Place the dough in the bowl and rotate to coat the entire surface. Cover with plastic wrap and let the dough rise in a warm, draft-free spot for 1-1/2 to 2 hours, until doubled in bulk.
- 1/2 cup (1 stick) plus 3 tablespoons unsalted butter, divided
- 1-1/2 cups packed light-brown sugar, divided
- 1 tablespoon cinnamon
- 3/4 cup raisins
- 1 cup toasted pecans or walnuts, cooled