6 1/2 tblsp. butter
1 tsp. salt
5 1/2 tblsp. shortening or unsalted butter or margarine
1 large egg, slightly beaten
1 tsp. lemon extract (lemon juice or vanilla extract can be substituted)
1 tsp. lemon zest, grated
3 1/2 c. unbleached bread flour or all-purpose flour
2 tsp. yeast
1 1/8-1 1/4 c. whole milk or buttermilk , at room temperature
1/2 c. cinnamon sugar (6 1/2 Tblsp. sugar plus 1 1/2 tsp cinnamon)
walnuts or pecans or other nuts (optional)
Cream together the sugar, salt, and shortening or butter on medium-high speed in an electric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand). whip in the egg and lemon extract/zest until smooth. Add the flour, yeast, and milk.
Mix on low speed (or stir by hand) until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
et rise at room temperature for about 2 hours.
Mist the counter with spray oil and transfer the dough to the counter. roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin, into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. sprinkle the cinnamon sugar over the surface of the dough and roll the dough up into a cigar-shaped log (starting at the long end), creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.
Place the buns on a baking sheet about two inches apart and let rise for 75 to 90 minutes, or until the pieces have grown into one another and nearly doubled. Sprinkle nuts and raisins over the top of the buns if you want to use them. Preheat the oven to 350 F with a rack on the lowest shelf. You could also use a 9-inch cake pan instead of a baking sheet.
Bake the sticky buns for 20-30 minutes, or until golden brown. cool the buns in the pan for 5 to 10 minutes.
While the buns bake, make the icing. Once the buns have cooled, frost them and eat!
2 c. sifted powdered sugar
4 tblsp. butter, softened
2 to 4 tblsp. milk or water
1 tsp. vanilla extract
Combine all ingredients with enough milk or water to the desired consistency, less milk for a thicker consistency, more for thinner.
Source: Jackie Sojico & Malcolm