Raisin-hazelnut sticky buns

1 servings

Ingredients

Quantity Ingredient
1 cup Hazelnuts; toasted, husked
⅔ cup Plus 6 tablespoons packed golden brown
; sugar
12 tablespoons Unsalted butter; room temperature (1
; 1/2 sticks)
2 teaspoons Ground cinnamon
½ cup Golden raisins
½ cup Brown raisins
1 Loaf frozen white bread dough; thawed, room
; temperature
; (1-pound)

Directions

Combine nuts and ⅔ cup brown sugar in processor; grind finely. Add 6 tablespoons butter and cinnamon; process to blend. Transfer to bowl; stir in raisins.

Butter sixteen ⅓-cup muffin cups. Mix remaining 6 tablespoons sugar and 6 tablespoons butter in small bowl. Place 2 teaspoons butter mixture in each prepared muffin cup. Roll out dough on floured work surface to 16x12-inch rectangle, pulling and stretching dough if necessary. Spread filling evenly over dough, leaving ½-inch border on all sides. Starting at 1 long side, roll up tightly in jelly roll fashion. Cut roll crosswise into 16 slices.

Arrange slices cut side up atop butter mixture in prepared muffin cups.

Cover with towel and let rise in warm draft-free area until puffed and almost doubled in volume, about 45 minutes.

Meanwhile, position 1 rack in center and 1 rack in lowest third of oven and preheat to 400F. Place muffin pans with sticky buns on center rack; position baking sheet on the lowest rack to catch any drips. Bake until sticky buns are golden, about 15 minutes. Immediately turn out of pans.

Serve warm.

Makes 16.

Bon Appetit March 1995

Converted by MC_Buster.

Per serving: 2365 Calories (kcal); 226g Total Fat; (81% calories from fat); 23g Protein; 91g Carbohydrate; 372mg Cholesterol; 34mg Sodium Food Exchanges: 1½ Grain(Starch); 2 Lean Meat; 0 Vegetable; 4 ½ Fruit; 44 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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