Philadelphia Sticky Buns
Authentic Philadelphia sticky buns have deep roots in the city’s Pennsylvania Dutch and German baking traditions.
Ingredients
1 1/4 cups milk
1 packet active dry yeast
1/4 cup warm, not hot, water
5 cups sifted all-purpose flour, or more
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1/2 cup shortening
3/4 cup granulated sugar
2 eggs
1/4 cup butter
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 cup chopped walnuts
1/2 cup raisins or currants
1 cup dark or light corn syrup
Instructions
- Scald milk; cool to lukewarm.
- Dissolve the yeast in water for 10 minutes and combine with milk.
- Make a sponge by adding 2 cups of flour, salt and 1 tablespoon sugar, beating until smooth. Set aside in a warm place.
- Beat shortening until light. Whip in 3/4 cup sugar and add eggs one at a time, beating each in thoroughly. When the sponge is bubbly, gradually beat in shortening mixture, then stir in remaining 3 cups all-purpose flour. Cover and let rise in a warm place until double in bulk.
- Divide dough in half and roll each portion to 1/4 inch thickness. Spread with softened butter . Sprinkle with mixture of brown sugar and cinnamon. Scatter on nuts, raisins or currants; drizzle with part of syrup. Roll as for a jellyroll and cut into 1 1/2 inch lengths.
- Stand buns in 2 deep 9 inch pans that have been well buttered and filled with syrup to a depth of 1/4 inch. Cover. Let rise until double in bulk.
- Bake at 350 degrees F until brown, about 45 minutes.
- Turn out of pans immediately.
Find it online: https://simplygreatrecipes.com/philadelphia-sticky-buns/
