Cinnamon Buns The Famous Dutch Sticky Buns

Ingredients

1 cup milk, scalded 1/2 cup raisins, chopped 2 tbsp currants 1/2 tsp cinnamon 1 brown sugar 2 tbsp citron, finely chopped 1/2 cup yeast 1 *dissolved in: 1/4 cup water, warm 3 cup flour 1/2 tsp salt 3 tbsp butter	Advertisements

Preparation
 
Dissolve yeast in warm water and add to milk which has been allowed to
become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead
thoroughly until it becomes a soft dough. Place the dough in a
buttered bowl and butter the top of the dough. Cover bowl and put in
a warm place. Permit it to stand until the dough becomes three times
its original size. Roll until it is one fourth of an inch in
thickness, brush with butter and spread with the raisins, currants,
citron, brown sugar and cinnamon. Roll as a jelly roll and cut into
slices 3/4 inch thick. Place slices in buttered pans, spread well
with brown sugar, and bake at 400-F for 20 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,
1936.

 

 
Servings: 1

 

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