Instructions: Ahead of time: make the filling by placing the raisins, orange juice and brandy in glass bowl. Cover and microwave for 4 minutes on high. Allow to cool to room temperature before proceeding.

For the filling: place all the ingredients in an electric skillet set at 250 or frying pan set over moderate heat. Stir until the mixture boils and then allow to simmer for 5 minutes.

To assemble the sticky buns: generously butter a 12" springform pan. Distribute the topping over the bottom of the prepared pan.

On a lightly floured work surface roll the doughnut into a rectangle that measures about 24 inches long and 8 inches wide. Brush the surface with the melted butter, reserving a little to brush the formed buns, and then scatter the raisins over the dough leaving a 1 inch clean boarder around the edges. If there is any liquid left over from soaking the raisins pour it over the pecan topping.

Starting with the long edge away from you roll the dough, jelly roll style to form a tight 24 inch roll. Use a knife or dough scraper to cut the roll into 18 slices and place each slice cut sides up and down approximately 1 1/2 inches apart on top of the pecan mixture. Brush the tops with the reserved butter then cover with plastic wrap and allow to rise in a warm place until barely double in bulk.

Pre-heat the oven to 325 with the rack in the center position. Bake the rolls about 40 minutes or until the crust is well browned and the sugar is bubbling up around the dough. The buns should have an internal temperate of 200 on an instant read thermometer. Remove the dish from the oven and immediately invert it onto a slope sided heat proof platter. The nut covered surface is the top. Scoop any topping still in the pan onto the buns. Cool for 15-20 minutes before serving.

To assemble and freeze: roll and cut the sticky buns and place them in the pan. Immediately cover with a layer of plastic wrap then a layer of heavy duty foil. Label and freeze for up to 4 months. Remove the foil and plastic wrap and place the dish in a cold oven. Close the door and turn the oven to 350. Check the buns after 30 minutes, covering the tops loosely with foil if they are getting too brown. Bake for an additional 10-15 minutes, checking the internal temperate, as above.

Yield: 18 sticky buns

NOTES : You know those sticky bun take out places that have sprouted up in malls everywhere? Well, I thought their buns were pretty swell until I started fooling around with some sweet dough and some left over caramelized pecans. Making these ten megaton babies is much easier than youd expect- and a hell of a lot of fun as well. If youre in a big hurry you can use store bought frozen white dough. Thaw according to manufactures instructions. These are really best about 20 minutes after they come out of the oven. They will keep at room temperature for about 8 hours - dont refrigerate, theyll love their wonderful texture.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.