PHILADELPHIA STICKY BUNS

1 package dry yeast

1/2 tsp. sugar

1/4 tsp. salt

3 tbsp. very warm water

1 cup unsalted butter – cut into chunks

3 cups all-purpose flour

3 egg yolks

1/4 cup sugar

1 cup sour cream 

Combine yeast, sugar and water. Let foam 10 minutes. Cut butter into flour until it resembles fine, grainy meal. (This can also be done in a food processor, using the metal blade and pulsing until mixture is grainy.)

Mix the yolks, sugar and sour cream together. In a medium mixing bowl, stir this mixture, the yeast and flour together. Stir with a wooden spoon until a soft dough forms and it slides off spoon. Place in a lightly greased bowl. Cover with plastic.

Refrigerate overnight. At this point, dough can also be wrapped well in plastic and frozen. If you intend to use it for small pastries, divide dough in appropriate portions. 

1/2 cup butter – melted

3/4 cup brown sugar – packed

1-1/2 tsp. cinnamon

1/2 cup raisins – plumped and drained

1/2 cup chopped nuts (optional) 

Preheat oven to 350 F.

In the bottom of a lightly greased 9 x 13 inch pan, mix 1/2 cup of the brown sugar with 3/8 cup (1/4 cup + 2 tbsp.) of the butter. Spread this over the pan bottom as evenly as possible.

Mix together the remaining brown sugar, cinnamon, raisins and nuts. Roll out the dough into a rectangle – approximately 10 x 12 inches. Brush with some melted butter. Sprinkle with sugar mixture. Roll up into a jellyroll and cut into slices – about 3/4 to 1 inch wide.

Place slices close to each other in prepared pan. Cover lightly and let rise until doubled (about 45 minutes). Brush top with remaining melted butter.

Bake 25-30 minutes until evenly brown. Serve while warm. Makes 1-1-1/2 dozen buns.

Giant buns: Use 1 whole recipe rich dough 3/4 cup melted butter 1 cup brown sugar 2 tsp. cinnamon 3/4 cup raisins – plumped and drained 3/4 cup chopped nuts (optional)

Same procedure as above but use a large cookie sheet instead. These oversized sticky buns make an indelible impression at a special brunch.