Title: Cinnamon Buns (The Famous Dutch Sticky Buns)
Categories: Penn Bread
Yield: 1 Servings
| 1 | c | Milk, scalded |
| 2 | tb | Currants |
| | | Brown sugar |
| 1/2 | c | Yeast |
| 1/4 | c | Water, warm |
| 1/2 | ts | Salt |
| 1/2 | c | Raisins, chopped |
| 1/2 | ts | Cinnamon |
| 2 | tb | Citron, finely chopped |
| | | *dissolved in: |
| 3 | c | Flour |
| 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.