Sticky Toffee Buns

Name: Sticky Toffee Buns
Ingredients: 1/2 cup milk, warmed; 1 tsp active dry yeast; 2 tbsp granultaed sugar; 2 1/4 cups all-purpose flour; 1 None egg, lightly beaten; 1 cup butter, softened, 1 1/2 tbsp melted; 2/3 cup brown sugar; 1 tbsp honey; 1 tsp ground cinnamon; 1/4 cup pecans, toasted, roughly chopped; 1/2 cup raisins

11 ingredients

4 steps

Ingredients

1/2 cup milk, warmed
1 tsp active dry yeast
2 tbsp granultaed sugar
2 1/4 cups all-purpose flour
1 None egg, lightly beaten
1 cup butter, softened, 1 1/2 tbsp melted
2/3 cup brown sugar
1 tbsp honey
1 tsp ground cinnamon
1/4 cup pecans, toasted, roughly chopped
1/2 cup raisins

Directions

1

Combine milk, yeast and sugar. Set aside for 5 mins, or until frothy. Mix with flour, egg and 1/2 cup butter until combined. Turn out onto a lightly floured surface and knead for 10 mins, or until smooth. Return dough to bowl, cover with oiled plastic wrap and set aside in a warm place for 1 hour, or until doubled in size.
2

Meanwhile, cream 6 tbsp butter and 1/3 cup brown sugar until smooth. Add honey. Distribute between recesses of a 12-cup muffin pan.
3

Preheat oven to 350°F. Punch dough down. Turn out onto a lightly floured surface and knead until smooth. Roll out into a 16x12 inch rectangle and brush with melted butter. Combine remaining brown sugar, cinnamon, pecans and raisins. Sprinkle over top then roll dough up from long edge to form a log. Trim edges. Cut into 12 equal portions. Place, cut-side up, in prepared recesses. Set aside in a warm place to proof for 45 mins, or until doubled in size.
4

Bake for 20-25 mins, or until golden. Invert onto a wire rack over a baking tray and let cool slightly. Serve.