Dough Ingredients ( 8 sticky buns) :
- 1 egg and water to cum up to 1 cup
- 1 Tbsp sugar
- 1 tsp yeast
- 1 Tbsp butter, softened
- 1/4 cup milk
- 2 1/2–3 cups flour
- 1/4 tsp salt
Filling Ingredients :
- 4 Tbsp butter at room temperature
Mix the next ingredients and hold for use later.
- 1/2 cup brown sugar
- 1 tsp ground cinnamon (or as much as you like)
- 1/2 cup chopped or ground nuts
- 1/2 cup raisins or currants
Make the dough : Beat the egg and the water until it becomes foamy. Dissolve the sugar and the yeast into egg mixture. Let the yeast rest until it starts bubbling. Beat in the butter and add the milk. Sit in 2 cups of flower and salt and the add the remaining flour stirring to make the sticky dough. The dough should hold together and come away from the sides of the bowl.
Turn the dough out onto a well floured surface and knead for a few minutes. This dough is very sticky at this point so you will need to use flour to keep the dough from sticking to the surface or your hands, but be careful not to put more flour than necessary to keep it from sticking. Continue kneading until the dough is smooth, elastic, and no longer sticky.
Place the dough into a greased bowl, cover with a towel, and keep in a warm, draft free place until the dough has double doubled in size and does not spring back when poked with your finger.
Turn the dough onto a floured surface, roll out to the shape of a rectangle, about 6x12 inches. Spread the 4 Tbsp butter over the dough leaving a border of about an inch all of the way around. Sprinkle the cinnamon mixture over the butter and do the same with the nuts/raisins. Roll this up like a yoga mat. prepare your pan by greasing it with butter and dusting with cinnamon and brown sugar. Cut the log into 1 inch thick slices and place them into your prepared pan.
Cover the pan with plastic and let rise for up to 1 hour or place them in the refrigerator over night to be backed in the morning. Place the pan into a cold oven set to 400 degrees F and bake for 15 min. Then turn the oven down to 350 and continue backing for 20–30 min. If there is a slightest aroma of burned sugar, turn oven down and finish backing. Once you remove them from the oven, let them rest for a minute or two then turn them onto a plate.