Sticky Cinnamon Buns
|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 package)|
|Water||1⁄3 Cup (5.33 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Sifted all purpose flour||3 1⁄2 Cup (56 tbs) (adjust quantity as needed)|
|Granulated sugar||10 Tablespoon (2/3 cup)|
|Light corn syrup||1 Cup (16 tbs)|
|Soft butter||1⁄4 Cup (4 tbs)|
|Firmly packed light brown sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||2 Teaspoon|
|Hickory/Black walnut meats||1⁄2 Cup (8 tbs)|
|Dried currants||1⁄4 Cup (4 tbs)|
Sprinkle or crumble yeast into water.
Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Let stand for a few minutes, then stir until dissolved.
Add shortening to milk, cool to lukewarm, and add yeast.
Add 1 1/2 cups of the flour, the salt, and 2 tablespoons granulated sugar.
Beat until smooth.
Cover, set bowl in warm place, and let stand until spongy and bubbly.
Add eggs, one at a time, and add remaining granulated sugar.
Beat in about 2 cups of the flour, enough to make a soft dough.
Turn out on floured board and knead for about 10 minutes, until smooth and elastic.
Return to greased bowl, cover, and let rise until doubled in bulk.
Punch dough down, turn out on floured board, let stand for 5 minutes.
Meanwhile grease two 9-inch square cake pans and pour 1/2 cup syrup into each pan.
Divide dough into halves.
Roll one half to rectangle (9 x 14 inches), spread with half of the butter, and sprinkle with half of the brown sugar, cinnamon, nuts, and currants.
Roll as a jelly roll; cut into nine 1-inch slices.
Arrange cut side down in pan of syrup.
Repeat with second portion of dough.
Cover pans of buns; let rise in warm place until doubled in bulk.
Bake in preheated moderate oven (350°F.) for 35 minutes.
Turn out of pans immediately and place on trays, bottom side up, before syrup hardens.