Too Long

I’ve been away from my computer.  I’d love to write some glorious story of how my studio in the loft of the barn is up and running and I’ve been bathing in spacious creative juices.  That would only be partially true however.  Yes, my studio is near completion and yes, I am troubling over how to begin art classes.  I am also obsessed with my new smart phone, baking a recently discovered recipe for true philly sticky buns, over and over and over. Mowing lawns, doing laundry, washing dishes and anything else to procrastinate jumping in.  I am at the window to my future and merely peeking in.  I’ll post you when I have figured out how to break in!  Meanwhile, anyone else looking for a chance to procrastinate might like to bake lots of sticky buns too.

I assemble them the evening before, cover with plastic wrap and stick them in the fridge.  In the morning, two or so hours before baking remove from fridge.

Sticky buns:  from postandcourier.com

Philadelphia Sticky Buns

For yeast dough:

1/3 cup milk

1/4 cup granulated sugar

1/2 teaspoon salt

1/4 cup butter or margarine

1/4 cup warm water (105-115 degrees)

1 package active dry yeast

1 egg

2 1/2 cups unsifted all-purpose flour, divided use

For filling:

Butter or margarine, softened

Light brown sugar

1/2 cup pecan or walnut halves

1/2 cup chopped raisins

1/2 teaspoon ground cinnamon

In a small pan, heat milk just until bubbles form around edge of pan; remove from heat. Add granulated sugar, salt and the butter; stir to melt butter. Cool to lukewarm (drop on wrist is not warm).

Check temperature of warm water with thermometer.

Sprinkle yeast over water in large bowl; stir to dissolve. Stir in lukewarm milk mixture. Add the egg and 2 cups of the flour; beat with electric mixer until smooth. Add the remaining 1/2 cup flour; mix with hand until dough is smooth and leaves side of bowl.

Turn out dough onto lightly floured pastry cloth. Knead until dough is smooth and blisters appear. Place in lightly greased large bowl; turn to bring up greased side. Cover with towel; let rise in warm place (85 degrees), free from drafts, until double, 1-1 1/2 hours.

Meanwhile, make filling: In small bowl, with wooden spoon, cream 1/4 cup butter with 1/4 cup light brown sugar. Spread on bottom and sides of a 9x9x2-inch square baking pan. Sprinkle with pecans or walnuts.

Roll dough on lightly floured pastry cloth or surface.

Roll dough into a 16×12-inch rectangle. Spread with 1/4 cup soft butter; sprinkle with 1/2 cup brown sugar, the raisins and cinnamon. Roll up from long side, jelly-roll fashion; pinch edge to seal. Cut crosswise into 12 pieces; place, cut side down, in pan.

Let rise, covered in warm place (85 degrees), free from drafts, 1-1 1/2 hours, until doubled (rises to top of pan). Meanwhile, preheat oven to 375 degrees. Bake 25-30 minutes, or until golden. Invert on board; let stand 1 minute; remove pan. Serve warm.

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