Philadelphia Sticky Buns
|Milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Dry yeast||2 Tablespoon|
|Flour||4 Cup (64 tbs)|
|Dark brown sugar||1 1⁄2 Cup (24 tbs), packed|
|Currants||1⁄2 Cup (8 tbs), plumped|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Dark corn syrup||1 Cup (16 tbs)|
Scald milk; stir in sugar, salt and 4 tablespoons but- ter.
Cool to lukewarm.
Dissolve yeast in 1/3 cup warm water in large bowl; stir in milk mixture, egg and half the flour.
Eeat until smooth; stir in enough remaining flour to make soft dough.
Turn onto lightly floured board; knead for about 8 minutes or until smooth and elastic.
Place in greased bowl; turn to grease top.
Cover; let rise in warm place for about 1 hour or until doubled in bulk.
Mix 1/2 cup brown sugar with currants, pecans and cinnamon; set aside.
Mix remaining brown sugar, 4 tablespoons butter and corn syrup; bring to a boil.
Pour into two 9-inch square pans; cool.
Punch dough down; divide in half.
Roll each half on floured board to 9 x 14-inch rectangle; spread with remaining butter.
Sprinkle each rectangle with half the pecan mixture.
Roll up as for jelly roll from 9-inch side; seal edges.
Cut into 1-inch slices; place, cut sides down, in syrup mixture in pan.
Cover; let rise in warm place for about 45 minutes or until doubled in bulk Bake at 350 degrees for about 25 minutes or until light brown.
Invert on plate; cool.