Ingredients

• •1 package active dry yeast (2 1/4 teaspoons)
• •12 tablespoons unsalted butter, divided
• •2 large egg yolks
• •1/2 teaspoon plus 1/8 teaspoon coarse salt
• •1/3 cup sour cream
• •2 2/3 cup all-purpose flour, sifted, plus more for work surface
• •1/4 cup warm water (100 to 110 degrees), plus more for raisins
• •1/4 cup granulated sugar
• •1 teaspoon white vinegar
• •1/4 teaspoon pure vanilla extract
• •1/2 cup raisins
• •1 cup toasted pecans, very coarsely chopped
• •1 tablespoon ground cinnamon
• •Boiling water
• •1 cup brown sugar, packed
• •For the Glaze: 13 tablespoons unsalted butter, 1/4 teaspoon plus 1/8 teaspoon coarse salt, 3/4 cup brown sugar packed

Instructions

1. 1For the glaze: in a bowl, mix together butter, brown sugar, and salt until smooth. Transfer to a pastry bag; snip end before using. Chill in the refrigerator until ready to use.
2. 2In a small bowl, mix together yeast and warm water; let sit for 5 minutes; set aside.
3. 3In a medium bowl cream together 11 tablespoons butter and granulated sugar on medium speed; add egg yolks, one at a time, mixing well after each addition.
4. 4Add vinegar, salt, and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture and continue to mix, scraping down the sides of the bowl.
5. 5Add flour to the mixer and mix on low until well combined and dough begins to pull away from the sides and form a ball.
6. 6Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Place in a large bowl and cover tightly with plastic wrap; let stand until doubled in size, about 5 hours or refrigerated overnight.
7. 7If refrigerated, remove and let stand until room temperature. Place raisins in a small bowl and add enough hot water to cover. Let stand for 5 minutes and drain.
8. 8Using a 15x9 pan, place about 1 teaspoon of the glaze about 1 inch apart in rows; set aside.
9. 9Lightly flour a work surface. Punch down dough and turn out; knead until smooth, about 2 minutes. Shape dough into a rectangle and roll out into a 48-by-4-inch rectangle.
10. 10Melt remaining 1 tablespoon butter and brush evenly over dough. Sprinkle evenly with brown sugar, leaving a narrow strip unsugared on the edge closest to you. Top with raisins, pecans, and cinnamon. Press filling evenly into the dough.
11. 11Beginning with the long side facing you, tightly roll the dough away from you into a log; cut crosswise into about 20 pieces. Place each piece onto prepared glaze. Let dough rise for 30 minutes.
12. 12Preheat oven to 350 degrees. Bake sticky buns for 30 minutes. Turn out onto parchment paper and tap down on each sticky bun to help all the glaze come out.