Ingredientes para Kittencal's Raisin Sticky Buns
- Sweet Roll Dough
- Dark Corn Syrup
- Honey
- Dark Brown Sugar
- Butter
- Brown Sugar
- White Sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 cup (150g) raisins (or nuts)
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Cómo preparar Kittencal's Raisin Sticky Buns
- Lightly grease a 13 x 9-inch metal baking pan (or two 9-inch round pans).
- Prepare your favorite sweet dough recipe (or use recipe #121574) according to package directions.
- In a small bowl, combine 1/2 cup (100g) granulated sugar, 1/2 cup (100g) packed brown sugar, 1 tablespoon ground cinnamon, and 1 teaspoon ground ginger.
- Set aside the sugar mixture.
- While the dough is rising, prepare the syrup: In a small saucepan, combine 1 cup (2 sticks) unsalted butter, 1 cup (200g) granulated sugar, 1/2 cup (100g) packed brown sugar, 1/2 cup (120ml) water, 1/4 cup (60ml) heavy cream, and 1 teaspoon vanilla extract.
- Heat over medium heat, stirring constantly with a wooden spoon, until the butter is melted and the sugar is dissolved.
- Pour half of the syrup mixture into the prepared baking pan(s), spreading evenly with a spoon.
- Set aside the remaining half for drizzling later.
- Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface.
- Cover and let rest for 5 minutes.
- Roll the dough into a 12 x 8-inch rectangle.
- Spread 1/2 cup (113g) softened unsalted butter evenly over the dough.
- Sprinkle the prepared sugar and cinnamon mixture evenly over the butter.
- Scatter 1 cup (150g) raisins (or nuts) evenly over the top.
- Roll up the dough tightly, starting from the long side, like a jelly roll. Pinch the seam to seal.
- Using a serrated knife, cut the roll into 12 even slices.
- Place the slices, cut-side down, onto the syrup in the prepared pan(s).
- Drizzle the remaining syrup evenly over the buns.
- Cover loosely with a clean tea towel and let rise for 30-50 minutes, or until doubled in size.
- Bake in a preheated 375°F (190°C) oven for 25-30 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
208g
Fat
40g
Carbs
23g
