Pemberton Cookbook

Sticky Buns

The Famous Dutch Cinnamon Buns

12-15 buns

Ingredients:

• 1 pkg active dry yeast
• 1/4 cup warm water (110-115F)
• 1 cup milk, scalded
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 3-1/4 cups sifted flour
• 3 Tablespoons butter, softened
• 1/4 cup chopped raisins
• 2 Tablespoons of currants
• 2 Tablespoons finely chopped citron
• 1/4 cup firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons brown sugar
• Soften the yeast in warm water. Let stand 5 to 10 minutes.

Directions:

Add milk to sugar and salt; mix thoroughly and cool to lukewarm.Add 1 cup flour and mix until smooth. Stir in yeast.

Add remaining flout gradually, mixing well.

On a floured surface, knead dough until smooth.

Put dough in a greased bowl. Grease top of dough.

Cover and let rise in a warm place until dough is doubled, about 45 minutes.

Mix together the raisins, currents, citron, 1/4 cup brown sugar, and cinnamon. Set aside.

Punch down dough and roll into a rectable about 1/4 inch thick.

Brush with the softened butter and spread evenly with a mixture fruit mixture.

Roll up the dough, and slice into 1 inch slices.

Lay slices, cut side down, in a buttered 13x9x2 inch pan. Cover. Let rise until doubled.

Sprinkle top with remaining brown sugar. Bake at 375F for 20-25 minutes.

~Adapted from Pennsylvania Dutch Cookbook, 1967
Anne Pemberton, 2003

Page created Anne Pemberton, May 25, 2003. Edited Tue, June 3, 2003 . AP.