Hawaii's Share Your Table

Hali’imaile really sticky buns

Yields servings

Sweets

• In a large mixing bowl, dissolve the yeast in warm water. Add the buttermilk, eggs, 1/2 cup of the butter, sugar, baking powder, salt, and 21/2 cups of the flour. Blend together using a mixer on low speed for 30 seconds, scraping the sides and bottom of the bowl. Beat for 2 minutes on medium speed. Stir in the remaining flour; the dough should be soft and slightly sticky. Transfer the dough to a lightly floured surface and knead for 5 minutes, or about 200 turns. Cover the dough and let rest for 30 minutes.
• Divide the dough in half and roll each half into a 12 by 8-inch rectangle. Spread each half with 1 tablespoon of butter.
• In a small bowl, mix together 3/4 cup of the brown sugar and the cinnamon. Sprinkle each rectangle of dough with the brown sugar mixture. Starting at the widest side, roll up each rectangle. Pinch the seams to seal. Cut each roll into 12 slices.
• Grease 2 (9-inch) round cake pans. Add 1/2 cup of the Karo syrup to each pan, then add half of the melted butter to each pan. Divide the remaining 3/4 cup of brown sugar and sprinkle over the butter, then sprinkle half of the pecans and raisins into each pan. Place 12 slices of the dough in each pan, leaving spaces between the slices. Let the dough rise until doubled, about 1 to 11/2 hours.
• Preheat the oven to 375 degrees F. Bake the buns for 30 minutes. Remove from the oven. Carefully and immediately invert the pans onto serving plates. Serve warm.