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Sticky Buns I

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 6 pans

Ingredients:

  •       2  packages active dry yeast
  •    1/2  cup water, lukewarm
  •       2  cups milk, scalded and cool to lukewarm
  •       2  cups sugar
  •       1  teaspoon salt
  •       6  cups all-purpose flour, sifted
  •    1/2  cup butter, melted
  • 2-1/2  cups brown sugar
  • 2-1/2  teaspoons cinnamon
  •    1/2  cup raisins, soaked in water
  •    1/2  cup currants, soaked in water

Directions

Preheat oven to 400� F.

  1. In a glass, dissolve yeast in water. 
  2. Allow to foam. 
  3. In a mixing bowl, mix the milk, sugar, salt, flour, and yeast mixture.
  4. Shape into a ball and place in greased bowl. 
  5. Brush melted butter on the sides and top. 
  6. Cover and let rise 2 hours or until double in size. 
  7. Flour board and roll out dough to a 1-1/2-inch thickness. 
  8. Spread butter, 1-cup brown sugar, and cinnamon over dough. 
  9. Dot the dough with the raisins and currants. 
  10. Roll dough (like a jelly roll) and with a sharp knife cut into 1-inch slices.
    Grease 6 (9-inch pans) and sprinkle the 1-cup brown sugar in the pans.
  11. Add the rolled dough and sprinkle tops with remaining brown sugar. 
  12. Cover and let rise until double in size. 
  13. Bake for 5 minutes and turn down heat to 350� F. and bake 15 minutes longer.

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