Killer Pecan Sticky Buns

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• 1/2 cup warm water (105 f to 115 f)
• 1 (1/4 ounce) package dry yeast (2 1/4 teaspoons)
• 1 tablespoon sugar
• 2 cups milk
• 11 tablespoons unsalted butter, plus
• more unsalted butter, for baking sheet
• 1 teaspoon salt
• 6 -6 1/2 cups all-purpose flour, plus
• more all-purpose flour, for kneading
• 1 tablespoon vegetable oil
• 1 cup unsalted butter, softened
• 1 1/2 cups raisins
• 1 cup bourbon
• 2 teaspoons ground cinnamon
• 2 1/2 cups firmly packed light-brown sugar
• 1 cup honey
• 1 cup chopped pecans

Recipe

• 1 dough:.
• 2 combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. let stand in a warm place until small bubbles form on the surface, about 5 minutes.
• 3 meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. cook, stirring constantly, until sugar has dissolved and butter has melted. be sure not to let the mixture become hotter than 115°, or it will kill the yeast. remove from heat, and pour into a large bowl; add the yeast mixture. stir until combined. add 6 cups flour, and stir until mixture forms a soft dough. it may be necessary to add the remaining 1/2 cup flour.
• 4 transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.
• 5 lightly oil a large bowl, and place dough in bowl. cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. at this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. allow dough to reach room temperature before proceeding with the recipe.
• 6 punch dough down, and divide equally in half. place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. let rest for 5 to 10 minutes.
• 7 sticky buns:.
• 8 butter two 9-inch round glass baking dishes with 2-4 tablespoons butter; set aside.
• 9 in a small bowl, combine raisins and bourbon, and let soak until plumped, about 20 minutes.
• 10 in a second small bowl, combine cinnamon, 1 cup brown sugar, and remaining 12 tablespoons butter; set aside.
• 11 in a third small bowl, combine remaining 1 1/2 cups brown sugar, honey, and pecans. spread half of mixture evenly in each prepared baking dish; set aside.
• 12 roll each half of dough into a 12 inch by 6-inch rectangle about 1/4-inch thick. spread half of the brown sugar and butter mixture evenly over each half of dough, leaving a 1-inch border. drain raisins, and sprinkle over brown-sugar mixture. beginning with the long side of the dough, roll each half into a log. place the logs, seam side down, on a clean work surface. using a sharp knife, cut the logs crosswise into 1-inch-thick slices. transfer slices, cut side down, to prepared baking dishes (the slices should fit snugly). set aside in a warm place, and allow to rise until slightly puffy, 20 to 30 minutes.
• 13 preheat oven to 350 degrees f. place baking dishes on a baking sheet with sides and bake until a cake tester inserted in the center comes out clean and the buns are golden brown, 45 to 50 minutes.
• 14 let cool for 5 minutes. while still warm, place a plate over baking dish. invert baking dish to unmold. serve warm or at room temperature.