Philadelphia sticky buns
Ingredients / Lbs. - Ozs. / Method
DOUGH:
Basic sweet dough 30 lb.
Raisins 10 lb.
Butter-flavored vegetable oil, as needed
Sugar 2 lb.
Cinnamon 8 oz.
Combine. Blend well.
Egg wash.
STICKY BUN SMEAR:
Brown sugar 25 lb.
Shortening 5 lb.
Combine. Mix at 1 st speed of 4-speed mixer lust until incorporated.
Sugar 7 lb. 8 oz.
Dextrose 2 lb. 8 oz.
Salt 2 oz.
Add sugar, dextrose, salt and 4 Ibs. 8 ozs. water to above. Mix at 1 st speed until smooth.
Corn syrup l lb.
Nulomoline l lb.
Combine. Add to above with remaining 4 Ibs. 8 ozs. water. Mix at 1 st speed until well blended and has consistency of wet sand.
Chopped pecans, for garnish
Chopped walnuts, for garnish
Raisins, for garnish
Instructions: Roll dough to 1/4-in. thick. Egg wash sides. Liberally brush middle area with butter flavored vegetable oil. Spread a generous amount of raisins on dough. Sprinkle cinnamon sugar over raisins. Cut dough in half and roll tightly; roll should be about 24/2-in. in diameter. Cut 1,/2-in. slices. Spread smear on bottom and sides of 1 0-by-6-by-1 4/2-in. pan. Sprinkle a handful of nuts or raisins or both on bottom of pan. Place 1 dozen slices in pan. Proof until dough rises about '/4-in. above pan, about 30 minutes. Bake at 360_F until golden brown, about 45 minutes. Invert pan on a screen and let smear drain for 20 seconds. Yields about 36-40 dozen rolls.
