Cinnamon Buns (The Famous Dutch Sticky Buns)

Title:
Cinnamon Buns (The Famous Dutch Sticky Buns)

Yield:
1 Servings

Categories:
Penndutch,
Bread




Ingredients:





     1 c  Milk, scalded


   1/2 c  Raisins, chopped


     2 tb Currants


   1/2 ts Cinnamon


          Brown sugar


     2 tb Citron, finely chopped


   1/2 c  Yeast


          *dissolved in:


   1/4 c  Water, warm


     3 c  Flour


   1/2 ts Salt


     3 tb Butter






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini