Glazed, cinnamony and full of nuts and raisins, these are truly irresistable. If you do not have a star-shaped pan, use a cake pan or just arrange the buns on a greased baking sheet in desired shape. We even have bread machine instructions, in the Additional Information section below.
- Portion size 14 servings
- Credits : Canadian Living: Holiday Best 1999
MethodIn large bowl, dissolve 1 tsp (5 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
Whisk in remaining sugar, milk, egg, butter, salt and vanilla. Whisk in 1 cup (250 mL) of the flour. With wooden spoon, stir in enough remaining flour, 1/2 cup (125 mL) at a time, to make stiff dough.
Turn out onto lightly floured surface; knead for 8 to 10 minutes or until smooth and elastic, adding enough of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for 1 hour or until doubled in bulk.
Grease 12-inch (2.75 L) star-shaped cake pan or grease 13- x 9-inch (3.5 L) cake pan; set aside.
Filling: Punch down dough; turn out onto lightly floured surface. Roll out into 14- x 12-inch (35 x 30 cm) rectangle. Spread with butter, leaving 1-inch (2.5 cm) border. Combine pecans, raisins, sugar and cinnamon; sprinkle over butter. Starting at long side, roll up tightly, pinching seam to seal. With serrated knife, cut into 14 slices.
Arrange in prepared pan. Cover with plastic wrap; let rise for 40 minutes or until doubled in bulk. Bake in centre of 350°F (180°C) oven for 20 to 30 minutes or until golden and firm to the touch. Let cool on rack for 5 minutes. Invert onto rack.
Topping: Brush with corn syrup. Let cool completely.
Nutritional facts Per bun: about
- Sodium 250 mg
- Protein 5 g
- Calories 320.0
- Total fat 13 g
- Cholesterol 34 mg
- Saturated fat 5 g
- Total carbohydrate 47 g
- Iron 16.0
- Folate 23.0
- Calcium 4.0
- Vitamin A 8.0