Sticky Buns

Foraging a winter’s worth of walnuts means a lot of shelling and sticky buns, which never last long.

Sticky bun dough

4 1/2 tsp. dry yeast

1/4 cup warm water

1 cup warm milk

1/3 cup sugar

2 tsp. salt

1 stick butter, softened

2 eggs, room temperature

5 1/2-6 cups flour

Sticky bun filling

4 Tbsp. butter, melted

1/2 cup raisins

1/2 cup chopped walnuts

3/4 cup dark brown sugar

1 tsp. cinnamon

Optional glaze

1/2 cup confectioner’s sugar

1 Tbsp. milk

Proof yeast by sprinkling on top of warm water and let stand for a minute or two. Combine milk, sugar, salt, butter and eggs in a large bowl and add yeast. Add 1/2 the flour and blend until smooth. Keep adding flour a cup at a time and beat until it it has a “shaggy” consistency. Knead until it is smooth and elastic, adding more flour if the dough is too sticky. Cover in bowl and let rise until doubled in size.

Preheat oven to 350 degrees. Butter a 9*13 in. baking dish. Punch down and roll out dough into a large rectangle roughly 12 in. wide and 24 in. long and 1/3 in. thick. Combine raisins, walnuts, sugar and cinnamon in a bowl. Brush the surface of the rolled dough with the melted butter. Sprinkle the combined filling evenly over the melted butter, leaving a 1 inch border without filling on one of the long sides. Starting with the long side that has filling, roll the dough gently into a long roll toward the side that has the border with no filling. As you roll, tuck in the ends on each side to avoid the two end pieces being “fillingless.” Gently press the dough together to seal the edge when you are finished rolling up the dough into a long jellyroll. With a sharp knife, cut into rolls 1 1/4 to 1 1/2 in. thick, about 12-16 rolls. Place the rolls in the baking dish so they are touching but not too crammed in together. Any filling that escapes press back into the rolls, paying special attention to the two end pieces that may have less filling despite best efforts. Cover and let rise until doubled. Bake for 25-30 minutes until golden brown. Combine confectioner’s sugar and milk if you want to glaze them. Drizzle with optional glaze on top while warm.

Makes 12-16 rolls

Adapted from the Fannie Farmer Baking Book by Marion Cunningham

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