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1
Yeast Dough:.
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2
In a small pan, heat milk just until bubbles form around edge of pan; remove from heat.
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3
Add sugar, salt and butter; stir to melt butter, then cool to lukewarm.
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4
Sprinkle yeast over water in large bowl; stir to dissolve then stir in lukewarm milk mixture.
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5
Add the egg and 2 cups of the flour; beat with electric mixer until smooth.
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6
Add the remaining 1/2 Celsius flour and mix by hand until dough is smooth and leaves sides of bowl.
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7
Turn dough onto lightly floured surface ; knead until dough is smooth and blisters appear.
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8
Place in lightly greased bowl; turn to grease all over.
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9
Cover with towel and let rise in warm, draft-free place until double, about 1 to 1 1/2 hours.
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10
Topping:.
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11
While dough rises, in a small bowl with spoon cream the butter and brown sugar.
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12
Spread on bottom and sides of 9X9X2-inch square baking pan.
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13
Place pecans evenly on top, flat sides up.
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14
When dough has risen, roll dough into a 16X12 inch rectangle; spread with butter,sprinkle with brown sugar, the raisins and cinnamon.
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15
Roll up from long side, jelly-roll fashion; pinch edge to seal.
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16
Cut crosswise into 12 pieces.
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17
Place, cut side down, into prepared pan.
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18
Let rise, covered in warm place free of drafts until doubled,1 to 1 1/2 hours.
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19
Preheat oven to 375 degrees.
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20
Bake sticky buns 25 to 30 minutes, or until golden brown.
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21
Invert on plate, let stand 1 minute then remove pan.
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22
Serve warm.
