Sticky Buns

• 8 tablespoons/113 grams unsalted butter
• 1 cup/213 grams packed dark brown sugar
• 1 cup/150 grams whole pecans, roasted and salted
• 1/2 cup/70 grams golden raisins
• 1/2 recipe No-Knead Brioche Dough (page 75)

1. Preheat the oven to 375F (190C) or 350F (175C) with convection.
2. Cut the butter into thin slices and scatter them on the bottom of a 12-inch (30.4-centimeter) round cast-iron or other ovenproof skillet.
3. Sprinkle the brown sugar evenly over the bottom of the pan, then sprinkle the pecans and raisins over the sugar.
4. Put the brioche dough over the sugar mixture and gently press it to fill the pan.
5. Use a sharp knife to lightly score (no more than 1/2 inch 1.25 centimeters deep) the brioche into serving-size pieces.
6. Bake for 1 hour or until the brioche becomes a deep golden brown and sounds hollow when tapped firmly with your finger.
7. Let rest for 5 minutes.
8. Cut into pieces and serve warm.

butter, pecans, golden raisins, noknead

Taken from www.epicurious.com/recipes/food/views/sticky-buns-374136 (may not work)