Franks Philadelphia Sticky Buns Food

PHILADELPHIA STICKY BUNS

Steps:

• Yeast Dough:.
• In a small pan, heat milk just until bubbles form around edge of pan; remove from heat.
• Add sugar, salt and butter; stir to melt butter, then cool to lukewarm.
• Sprinkle yeast over water in large bowl; stir to dissolve then stir in lukewarm milk mixture.
• Add the egg and 2 cups of the flour; beat with electric mixer until smooth.
• Add the remaining 1/2 Celsius flour and mix by hand until dough is smooth and leaves sides of bowl.
• Turn dough onto lightly floured surface ; knead until dough is smooth and blisters appear.
• Place in lightly greased bowl; turn to grease all over.
• Cover with towel and let rise in warm, draft-free place until double, about 1 to 1 1/2 hours.
• Topping:.
• While dough rises, in a small bowl with spoon cream the butter and brown sugar.
• Spread on bottom and sides of 9X9X2-inch square baking pan.
• Place pecans evenly on top, flat sides up.
• When dough has risen, roll dough into a 16X12 inch rectangle; spread with butter,sprinkle with brown sugar, the raisins and cinnamon.
• Roll up from long side, jelly-roll fashion; pinch edge to seal.
• Cut crosswise into 12 pieces.
• Place, cut side down, into prepared pan.
• Let rise, covered in warm place free of drafts until doubled,1 to 1 1/2 hours.
• Preheat oven to 375 degrees.
• Bake sticky buns 25 to 30 minutes, or until golden brown.
• Invert on plate, let stand 1 minute then remove pan.
• Serve warm.

FRANK'S PHILADELPHIA STICKY BUNS

Steps:

• Boil the potato in enough water to leave 5/8 cup potato water; drain and reserve the water.
• Mash the potato and add the potato water. When lukewarm, add yeast, a pinch of flour and a pinch of sugar; set aside.
• Scald 7/8 cup milk. Add 1/4 cup butter and melted Crisco. Stir well and pour into a large mixing bowl.
• Add the sugar and salt to the milk mixture. When lukewarm, add beaten egg and stir well.
• Stir in 2 1/4 cup of the flour. Add yeast mixture and 3 cup flour, or just enough to keep dough from being too sticky.
• Let rise 2 1/2 hours or until doubled in bulk.
• Meanwhile, simmer together the syrup ingredients: brown sugar, water, and butter.
• If using nuts, sprinkle them in bottom of 3 cake pans. Divide syrup between the 3 pans and pour over nuts. Set pans aside.
• Divide dough. Roll out a portion on a lightly floured surface into a 9 x 18-inch rectangle. Brush with melted butter. Sprinkle with cinnamon mixed with sugar. Add raisins evenly.
• Roll up dough from long side; cut in 1-inch pinwheels and place in pan.
• Roll out other portion of dough and repeat steps.
• Let rise 2 hours.
• Bake in a 375 degree pre-heated oven for 30 minutes.