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Philadelphia Sticky Buns

American.Kitchen's picture
Philadelphia sticky buns are flavored buns made with flour. Spiced with cinnamon with added currants, lemon rind and combined with milk to bake, the philadelphia sticky buns are yeast leavened and quite delicious.
  Active dry yeast/1 cake compressed yeast 1 Tablespoon (1 Package)
  Sugar 6 Tablespoon
  Egg yolks 2 , well beaten
  Lukewarm water 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Milk 1 Cup (16 tbs)
  Grated lemon rind 1
  Sifted all purpose flour 4 1⁄2 Cup (72 tbs)
  Cinnamon 1 Teaspoon
  Currants 1⁄2 Cup (8 tbs)
  Butter 6 Tablespoon (1/2 Cup Plus 2 Tablespoons)
  Brown sugar 3⁄4 Cup (12 tbs), melted

Sprinkle yeast over lukewarm water to dissolve.
Scald milk, remove from heat, and cool to lukewarm.
Combine milk, yeast, and l 1/2 cups of the flour and beat vigorously until smooth.
Cover with a tea towel and let stand in a warm place, away from drafts, until light or until mixture has big dimples on the surface.
Now add 4 tablespoons of melted butter, 4 tablespoons sugar, egg yolks, salt, grated lemon, and the remaining 3 cups of flour.
Knead the mixture, right in the bowl, until smooth and springy.
Cover with a tea towel and let rise in a warm place until double in size this takes several hours.
Transfer dough to a floured board and roll about 3/4 inch thick in a long rectangular shape (dough is elastic and springs back, but persevere).
Brush the surface with 2 tablespoons of melted butter and sprinkle with remaining 2 tablespoons of sugar, the cinnamon, and currants.
Roll tightly and cut in 1 inch slices.
Work brown sugar with remaining butter, spreading it over the bottom of a heavy skillet.
Place the swirls of dough on top of sugar mixture, spacing them evenly, and let rise again, in a warm place, until double in size.
Bake in a preheated 350° oven for 30 minutes or until well browned on top.
Invert skillet over cooling rack.

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Philadelphia Sticky Buns Recipe