Pistachio Sticky Buns Baked In A Skillet Recipe

How to make it

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• In saucepan over medium heat combine milk, butter, sugar and salt.
• Heat stirring once or twice until butter is melted.
• Remove from heat and pour into a large mixing bowl.
• Cool the milk to 110 degrees.
• Add yeast and cinnamon stirring to combine then let stand 5 minutes.
• Stir in beaten eggs and then the flour 1 cup at a time until a soft dough forms.
• Turn out onto floured surface and knead incorporating more flour as necessary for 5 minutes.
• Butter a large bowl and turn the dough in the butter to coat it.
• Cover with a clean towel and let stand at room temperature for 2 hours.
• Punch down the dough then knead it briefly and return to the bowl.
• Cover with plastic wrap and refrigerate overnight.
• Turn the chilled dough out onto a lightly floured surface and pat and roll out to a rectangle.
• Spread 3/4 stick of softened butter evenly over the dough then scatter raisins evenly over butter.
• Starting with the long side of the dough closest to you roll dough up into a long cylinder.
• Cut the cylinder crosswise into 12 equal slices.
• In a heavy skillet preferably one with straight sides melt the remaining butter.
• Remove from heat and with a pastry brush grease sides of the skillet with melted butter.
• Stir the pistachios, light brown sugar and honey into the butter in the skillet.
• Arrange the 12 slices of dough cut side down in the pistachio mixture.
• Cover the skillet with a towel and let them rise at room temperature for 2 hours.
• Position a rack in the middle of the oven and preheat oven to 350.
• Set the skillet on the rack and bake 35 minutes then cook in skillet on rack for 5 minutes.
• Invert them onto a platter or cookie sheet and serve hot or warm.