This is a very complicate recipe, but it is worth it.
1 cup whole milk
6 tablespoons granulated sugar
1 package active dry yeast
3 cups plus 2 tablespoons all-purpose flour, plus more for rolling out dough
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup raisins
1 teaspoon vegetable oil
3/4 cup packed light brown sugar
1/2 cup chopped walnuts or pecans
2 teaspoons ground cinnamon
1/2 teaspoon salt
12 tablespoons melted unsalted butter
The sugary glaze:
1 1/2 cups confectionersí sugar
2 tablespoons whole milk
1 teaspoon vanilla extract
Place the milk in a small saucepan. Heat over medium-low heat until the milk is warm, just until you smell it. Remove from the heat.
Combine 2 tablespoons of the granulated sugar with the yeast in a small mixing bowl, whisk in the warm milk, and let rest until thickened and foamy, just about 5 minutes or more.
Sift the flour, the remaining 4 tablespoons of granulated sugar, and the salt into a large mixing bowl.
Add the softened butter, egg, raisins, and the yeast mixture, stirring well with a large wooden spoon to mix in all of the flour.
Place the dough on a work surface sprinkled with 2 tablespoons of flour and knead until smooth and elastic, about 3 to 5 minutes.
The dough should not be sticking to the rolling pin. Just and more flour if needed.
Form the dough into a ball, with your hands, and lightly grease it with the vegetable oil.
Place the dough into a large mixing bowl and cover with plastic wrap.
Let rest in a warm, draft-free place and allow to rise until doubled in size, about 1 1/2 hours.
once it has risen, cut it into two equal portions.
In a small mixing bowl, make the filling by combining the brown sugar, nuts, cinnamon, salt, and melted butter, and stir until smooth.
Place one portion of the dough on a lightly floured surface and sprinkle with a little bit more flour, then use a rolling pin to roll it into a large rectangle, about 12 inches by 9 inches.
Using the back of a small spoon, carefully spread half of the filling over the top of the dough.
This can get really messy, so make sure the surface is very clean.
Roll up the dough into a tight cylinder.
Pinch the edges together and use a sharp knife to cut just about 1-inch-thick slices.
Place the rounds on a large baking sheet, leaving half an inch between the rounds.
Cover rounds with plastic wrap and let rest in a warm, draft-free place until risen by half their size and almost touching, 30 to 60 minutes.
Make sure the oven rack is in the center position and preheat the oven to 350F.
Bake until golden brown, about 25 to 30 minutes.
Combine the glaze ingredients in a medium mixing bowl and stir until smooth.
Remove buns from the oven and drizzle the glaze on the buns.
Have one or more with a cup of coffee. They will be gone very fast.