A Sticky Situation
Philadelphia Sticky Buns
3 to 3 1/2 cups flour
1 package dry active yeast (1/4 ounce)
1/4 cup tepid water
1/2 cup plus 1 teaspoon sugar
2 egg yolks
1 cup tepid milk
butter for greasing bowl
6 tablespoons butter, melted, divided
1 1/2 cup dark brown sugar, divided
1/2 cup light corn syrup
1/2 cup seedless raisins
2 teaspoons cinnamon
Pour the tepid water into a bowl and sprinkle the yeast and 1 teaspoon sugar over top. Let it stand 2-3 minutes, stir, then set in a warm place for 5 minutes or until yeast bubbles up.
Place 3 cups flour, 1/2 cup sugar and a pinch salt in the bowl of a stand mixer fitted with the paddle blade. Stir to combine. Make a well in the bottom. Add the yeast, egg yolks, and tepid milk. Mix at low speed until ingredients come together in a sticky mass.
Change to the dough hook, and start kneading at low speed. Add the remaining 1/2 cup flour a little at a time, until you have a firm dough. Knead on medium-low speed for 6-8 minutes, or until dough is silky and smooth.
Grease a large ceramic bowl with butter. Place the ball of dough in the bowl, then turn it so that the top will be lightly buttered. Cover bowl with a kitchen cloth, and let rise in a warm place until doubled in volume - about 1 hour.
Meanwhile, in small bowl, mix 3/4 cup brown sugar, 2 tablespoons melted butter, and the corn syrup to a smooth paste. Divide the mixture between two 9-inch cake pans and swirl to coat the bottoms.
In another bowl, mix the remaining brown sugar, raisins, and cinnamon. Set aside.
Punch the dough down and, on a floured surface, roll out to an 18-inch by 10-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle evenly with the sugar-raisin mixture.
Starting on the long side, roll the dough tightly into a cylinder. It should be at least 18-inches long, and 2-3 inches thick. Cut the cylinder in 1 1/4-inch slices. Place one slice, cut side up, in the center of each pan. Place remaining slices around the central one. You should have between 7 and 8 rolls per pan.
Set the buns in a draft-free place and allow them to rise until doubled in bulk - about 45 minutes.
Preheat the oven to 350°F.
Brush the tops of the buns with the remaining 2 tablespoons melted butter, and bake in the middle of the oven for 22-25 minutes, or until they are golden brown. Place an inverted platter on top of each pan, and flip it over immediately, allowing all the gooey goodness to follow. Let cool till lukewarm before serving.
Makes 14-16 sticky buns.