 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 package(s) active dry yeast (.25 ounce) |
1/2 cup(s) warm water (110 degrees f/45 degrees c) |
1 1/4 cup(s) buttermilk (room temperature) |
2 eggs |
5 1/2 cup(s) unbleached all-purpose flour (divided) |
1/4 cup(s) butter (softened) |
1/4 cup(s) white sugar |
2 teaspoon(s) baking powder |
2 teaspoon(s) salt |
2 tablespoon(s) butter (softened) |
1/2 cup(s) white sugar |
2 teaspoon(s) ground cinnamon |
1/2 cube(s) butter (melted) |
1/2 cup(s) brown sugar (packed) |
1/3 cube(s) raisins |
2/3 cube(s) pecans (chopped) |
Directions:
1. )In a large bowl, dissolve yeast in warm water. 2)Let stand until creamy, about 10 minutes. 3)Preheat oven to 375 degrees F (190 degrees C).4)Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine.5) Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.6) Dough should remain soft and slightly sticky. 7)When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.8)Divide dough in half and roll each half into a 12x7 inch rectangle. 9)Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. 10) Roll up halves, beginning at wide side. 11)Seal well by pinching the seams.12)Cut each roll into 12 slices.13)Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. 14)Place 12 dough slices in each pan, leaving a small space between slices.15)Cover and let rise until doubled.16)Bake in a preheated oven for about 30 minutes.17) Invert pans onto plates and serve.
|
|