• Ingredients: 30
  • Serves: 12
  • Prep: 1 hr
  • Bake: 4 hr

Sticky buns with cream cheese, softened, confectioners sugar, sifted, fresh orange juice, vanilla. To make this sticky buns for 12 persons you will need 1 hr for preaparation and 4 hr for baking.

Ingredients

For dough:

For walnut filling:

For glaze:

To marinate green figs

For tomato coulis

For assembly

Directions

Make dough:

  1. Step 1 Mix milk, yeast, and sugar in a standing electric mixer fitted with whisk attachment until combined well.

    For this step you will need

  2. Step 2 Add butter, eggs, salt, and 3 cups flour and beat until smooth. Fit mixer with dough-hook attachment and, with mixer on medium-high speed, gradually knead in remaining 3 1/2 cups flour, occasionally scraping down side of bowl with a rubber spatula, until dough is smooth and elastic, about 6 minutes.

    For this step you will need

  3. Step 3 Transfer dough to a large oiled bowl, turning to coat, and cover with plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 1/2 hours.

Make walnut filling while dough is rising:

Shape, fill, and bake buns:

  1. Step 4 Punch down dough, then halve it. Pat each piece into a flat rectangle and cover 1 piece with plastic wrap.
  2. Step 5 Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 17- by 13-inch rectangle (about 1/4 inch thick).
  3. Step 6 Brush top with half of melted butter and sprinkle evenly with half of filling and raisins. Roll up, beginning with a short side, to form a 13-inch log and press seam to seal.

    For this step you will need

  4. Step 7 Cut log crosswise into 6 pieces and arrange, cut sides up, in 2 rows of 3 buns in half of a buttered 13- by 9- by 2-inch metal baking pan.

Make glaze while buns bake:

Nutrition information

Calories 553 Carbohydrates 96 g (32%)
Fat 16 g (24%) Protein 10 g (20%)
Saturated Fat 7 g (35%) Sodium 475 mg (20%)
Polyunsaturated Fat 4 g Fiber 3 g (14%)
Monounsaturated Fat 4 g Cholesterol 51 mg (17%)