"Philadelphia Sticky Buns"

February 21 is National Sticky Bun Day, a day to celebrate that whole class of goodies made from leavened dough and (usually) sugar or honey. Included are cinnamon rolls, pecan rolls, hot cross buns…

These treats are believed to have come to the United States with the Germans who settled in eastern Pennsylvania during the early 19th century.

To mark National Sticky Bun Day, here’s a recipe for Philadelphia Sticky Buns...

Philadelphia Sticky Buns
Ingredients:
***Buns***
1 cup milk
1/2 cup butter
1 1/2 teaspoon salt
Granulated sugar
2 env. active dry yeast
2 large eggs
2 teaspoons freshly grated lemon peel
5 1/2 cups all-purpose flour

***Topping***
1 cup light brown sugar, packed tightly
1/2 cup butter
1/2 cup light corn syrup
1/2 cup chopped pecans

***Filling***
1/2 cup light brown sugar, packed tightly
1/4 cup butter, at room temperature
1/4 cup chopped pecans
1/4 cup raisins
1/2 teaspoon ground cinnamon

Directions:

For Buns: Heat milk in a small saucepan over moderate heat until small bubbles form around the edges; remove from heat. Stir in butter, salt, and 1/3 cup sugar; cool to lukewarm.

In a large bowl, sprinkle yeast and 1/2 tsp. sugar over 1/2 cup very warm water (110 to 115 degrees F.); let stand 5 minutes.

Add milk mixture, eggs and lemon peel. Add 2 cups of the flour and beat 1 minute with a wooden spoon. Gradually beat or stir in as much of remaining flour as needed to make a soft dough.

On a lightly floured board knead dough 5 to 7 minutes, until smooth and elastic. Place dough in a greased bowl and turn once to bring greased side up. Cover and let rise 1 to 2 hours in a warm place, until double in volume.

For Topping: In a saucepan heat brown sugar, butter, and corn syrup over low heat. When butter is melted bring to a boil over moderately high heat, stirring constantly. Pour syrup into two 9-inch square baking pans. Sprinkle with nuts.

To shape and bake buns: Mix filling ingredients in a bowl. On a lightly floured surface, cut dough in half and let stand 5 minutes. Roll one piece of dough into a 14×9-inch rectangle; spread with half the filling. Roll up like a jelly roll, starting with one long side. Cut into 12 pieces; arrange on top of syrup in pan. Repeat with remaining dough. Let rise 40 to 60 minutes or until double in volume.

Heat oven to 350 degrees F. Bake 30 to 35 minutes, until well browned. Turn out onto a large plate. Spoon syrup over buns; let cool completely. Buns freeze and reheat well.

Makes two dozen.