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Dough: Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes. Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115°, or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour. Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes. Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe. Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes. Sticky Buns: Butter two 9-inch round glass baking dishes with 2-4 tablespoons butter; set aside. In a small bowl, combine raisins and bourbon, and let soak until plumped, about 20 minutes. In a second small bowl, combine cinnamon, 1 cup brown sugar, and remaining 12 tablespoons butter; set aside. In a third small bowl, combine remaining 1 1/2 cups brown sugar, honey, and pecans. Spread half of mixture evenly in each prepared baking dish; set aside. Roll each half of dough into a 12 inch by 6-inch rectangle about 1/4-inch thick. Spread half of the brown sugar and butter mixture evenly over each half of dough, leaving a 1-inch border. Drain raisins, and sprinkle over brown-sugar mixture. Beginning with the long side of the dough, roll each half into a log. P
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Boston bakery recipes — sticky buns, cookies, cakes, savory pastry
Record your recipes and experiments — organized cooking journal
Heavy-duty lever nutcracker — pecans, walnuts, hazelnuts