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The Famous Dutch Sticky Buns

List of Ingredients




This is a scratch recipe.

1 pkg. active dry yeast
1/4 cup warm water
1 cup milk, scalded
3 tbsp. granulated sugar
1/2 tsp. salt
3-1/4 cups sifted flour
3 tnsp. softened butter
1/2 cup chopped raisens
2 tbsp. currants
1/4 cup firmly packed brown sugar
1/2 tsp. cinnamon
3 tbsp. brown sugar

Recipe



Soften the yeast in warm water. Let stand5 to 10 minutes. 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 minutes. Punch down dough and roll into a rectangle about 1/4" thick. Brush with the softened butter and spread evenly with the mixture of raisens, currants, 1/4 cup brown sugar and cinnamon. Roll up as for a jelly roll and cut into slices, about 1" thick. Place slices cut side down, in a buttered 13 x9 x2" pan. Cover. Let rise until doubled. Sprinkle top with remaining brown sugar. Bake at 375 degrees for 20 to 25 minutes. 12 to 15 buns.