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Sticky buns: Reintroducing you to my love of recipes

While having some painting done at our house, and subsequently rearranging and redecorating, I rediscovered some interesting cookbooks – specifically, a few that feature local favorites.

Over the next few weeks, I’ll be sharing some of them; if I don’t, I’ll feel guilty about all the space the cookbooks take up. You know, because if I post recipes from them, I can say, “Oh, but I’m keeping those for the blog!”

One old gem, which we bought for 50 cents at a place called Zinn’s Gift Shop (no idea if that’s still around or not), is “Pennsylvania Dutch Cookbook: Fine Old Recipes Made Famous by the Early Dutch Settlers in Pennsylvania.”

The first recipe in there that caught my eye was for sticky buns. Now, my mom makes some GREAT sticky buns, but I can’t share her recipe because she sells them. The one in this cookbook, though, sounded pretty great!
It says:

· 1 pkg. active dry yeast
· 1/4 c. warm water (110 to 115 degrees F)
· 1 c. milk, scalded
· 3 Tbsp. sugar
· 1/2 tsp. salt
· 3 1/4 c. sifted flour
· 3 Tbsp. butter, softened
· 1/2 c. chopped raisins
· 2 Tbsp. currants
· 2 Tbsp. finely chopped citron
· 1/4 c. firmly packed brown sugar
· 1/2 tsp. ground cinnamon
· 3 Tbsp. brown sugar

Soften the yeast in warm water. Let stand 5 to 10 min. 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 flour gradually, mixing well. On a floured surface, knead dough until smooth.

Put dough into a greased bowl; grease top of dough. Cover; let rise in a warm place until dough is doubled, about 45 min. Punch down dough and roll into a rectangle about 1/4 in. thick. Brush with the softened butter and spread evenly with a mixture of raisins, currants, citron, 1/4 cup brown sugar, and cinnamon. Roll up as for a jelly roll and cut into slices, about 1 in. thick. Place slices, cut side down, in a buttered 13x9x2-in. pan. Cover; let rise until doubled. Sprinkle top with remaining brown sugar. Bake at 375 degrees F 20 to 25 min.

This makes 12 to 15 buns; the only thing I noticed… where are the nuts? How do you have sticky buns without nuts? Am I the only one who thinks that’s weird?

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