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La Belle Cuisine - More Bread Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith,"

 

Philadelphia Sticky Buns

 

 

 

"The smell of good bread baking, like the sound of lightly flowing water,
is indescribable in its evocation of innocence and delight..."

- M.F.K. Fisher, The Art of Eating


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Philadelphia Sticky Buns

 1/3 cup sugar
1 teaspoon salt
1 package active dry yeast
about 5 1/2 cups flour
1 1/2 cups water
1 cup butter
1 egg
1 cup packed dark brown sugar
1/2 cup dark corn syrup
1 cup pecans, chopped
1/2 cup raisins or currants
1 teaspoon cinnamon

  Four hours before serving, or 1 day ahead:
In a large bowl combine sugar, salt, yeast and 2 cups flour. In a 1-quart saucepan over low heat, heat water and 1/2 cup butter until very warm
(120 to 130 degrees F.) With mixer at low speed, gradually beat liquid
into dry ingredients just until blended. Increase speed to medium; beat 2
minutes, occasionally scraping bowl with spatula. Beat in 1 egg and 1
cup flour to make a thick batter. Continue beating 2 minutes, scraping
bowl often. With wooden spoon, stir in 2 1/4 cups flour to make a soft dough. Turn dough onto well-floured surface and knead until smooth
and elastic, about 10 minutes, working in about 1/4 cup flour while kneading. Shape dough into a ball and place in greased large bowl, turning dough over so that top is greased.  Cover with towel and let rise in warm
(80 to 85 degrees F.) away from draft until doubled, about 1 hour.
Meanwhile, in a 1-quart saucepan over medium heat, heat brown sugar,
corn syrup and 1/2 cup butter to boiling. Reduce heat to low; cook 3
minutes.  Measure 1/2 cup brown sugar mixture into a small bowl. Stir in pecans, raisins and cinnamon; set aside. Evenly spread remaining brown sugar mixture into a 13-by-9-inch baking pan. Punch dough down. Turn dough onto lightly floured surface. Cover with bowl and let rest 15 minutes for easier shaping.  On a lightly floured surface with floured rolling pin,
roll dough into a 15-by-12-inch rectangle. Sprinkle dough with pecan mixture. Starting with a 15-inch side, tightly roll dough, jelly roll fashion. Pinch seam to seal. Place roll seam side down.  Cut crosswise into 15 slices. Place slices cut side down in baking pan. Cover with towels and let
rise in warm place until doubled, about 45 minutes.
Preheat oven to 375 degrees F. Bake buns 30 minutes. Invert pan onto platter. Let pan remain on buns a few seconds to allow syrup to drip.
Serve warm.
 

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