Philadelphia Sticky Buns

Yeast Dough:. In a small pan, heat milk just until bubbles form around edge of pan; remove from heat. Add sugar, salt and butter; stir to melt butter, then cool to lukewarm. Sprinkle yeast over water in large bowl; stir to dissolve then stir in lukewarm milk mixture. Add the egg and 2 cups of the flour; beat with electric mixer until smooth. Add the remaining 1/2 Celsius flour and mix by hand until dough is smooth and leaves sides of bowl. Turn dough onto lightly floured surface ; knead until dough is smooth and blisters appear. Place in lightly greased bowl; turn to grease all over. Cover with towel and let rise in warm, draft-free place until double, about 1 to 1 1/2 hours. Topping:. While dough rises, in a small bowl with spoon cream the butter and brown sugar. Spread on bottom and sides of 9X9X2-inch square baking pan. Place pecans evenly on top, flat sides up. When dough has risen, roll dough into a 16X12 inch rectangle; spread with butter,sprinkle with brown sugar, the raisins and cinnamon. Roll up from long side, jelly-roll fashion; pinch edge to seal. Cut crosswise into 12 pieces. Place, cut side down, into prepared pan. Let rise, covered in warm place free of drafts until doubled,1 to 1 1/2 hours. Preheat oven to 375 degrees. Bake sticky buns 25 to 30 minutes, or until golden brown. Invert on plate, let stand 1 minute then remove pan. Serve warm.