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Recipe: Philadelphia Sticky Buns
Similar Categories: Philadelphia, Sticky, Buns
Buns --
1 cup milk
1/2 cup butter
1-1/2 tsp. salt
Granulated sugar
2 env. active dry yeast
2 large eggs
2 tsp. freshly grated lemon peel
5 to 6 cups all-purpose flour
Topping --
1 cup light brown sugar, packed tightly
1/2 cup butter
1/2 cup light corn syrup
1/2 cup chopped pecans
Filling --
1/2 cup light brown sugar, packed tightly
1/4 cup butter, at room temperature
1/4 cup chopped pecans
1/4 cup raisins
1/2 tsp. ground cinnamon
Buns: Heat milk in a small saucepan over moderate heat
until small bubbles form around the edges; remove from
heat. Stir in butter, salt, and 1/3 cup sugar; cool to
lukewarm.
In a large bowl, sprinkle yeast and 1/2 tsp. sugar
over 1/2 cup very warm water (110 to 115 degrees F.);
let stand 5 minutes.
Add milk mixture, eggs and lemon peel. Add 2 cups of
the flour and beat 1 minute with a wooden spoon.
Gradually beat or stir in as much of remaining flour
as needed to make a soft dough. On a lightly floured
board knead dough 5 to 7 minutes, until smooth and
elastic. Place dough in a greased bowl and turn once
to bring greased side up. Cover and let rise 1 to 2
hours in a warm place, until double in volume.
Topping: In a saucepan heat brown sugar, butter, and
corn syrup over low heat. When butter is melted bring
to a boil over moderately high heat, stirring constantly.
Pour syrup into two 9-inch square baking pans.
Sprinkle with nuts.
To shape and bake buns: Mix filling ingredients in a
bowl. On a lightly floured surface, cut dough in half and
let stand 5 minutes. Roll one piece of dough into a
14x9-inch rectangle; spread with half the filling.
Roll up like a jelly roll, starting with one long
side. Cut into 12 pieces; arrange on top of syrup in pan.
Repeat with remaining dough. Let rise 40 to 60
minutes or until double in volume.
Heat oven to 350 degrees F. Bake 30 to 35 minutes,
until well browned. Turn out onto a large plate. Spoon
syrup over buns; let cool completely. Buns freeze and
reheat well.
Makes 24 sticky buns.
1 cup milk
1/2 cup butter
1-1/2 tsp. salt
Granulated sugar
2 env. active dry yeast
2 large eggs
2 tsp. freshly grated lemon peel
5 to 6 cups all-purpose flour
Topping --
1 cup light brown sugar, packed tightly
1/2 cup butter
1/2 cup light corn syrup
1/2 cup chopped pecans
Filling --
1/2 cup light brown sugar, packed tightly
1/4 cup butter, at room temperature
1/4 cup chopped pecans
1/4 cup raisins
1/2 tsp. ground cinnamon
Buns: Heat milk in a small saucepan over moderate heat
until small bubbles form around the edges; remove from
heat. Stir in butter, salt, and 1/3 cup sugar; cool to
lukewarm.
In a large bowl, sprinkle yeast and 1/2 tsp. sugar
over 1/2 cup very warm water (110 to 115 degrees F.);
let stand 5 minutes.
Add milk mixture, eggs and lemon peel. Add 2 cups of
the flour and beat 1 minute with a wooden spoon.
Gradually beat or stir in as much of remaining flour
as needed to make a soft dough. On a lightly floured
board knead dough 5 to 7 minutes, until smooth and
elastic. Place dough in a greased bowl and turn once
to bring greased side up. Cover and let rise 1 to 2
hours in a warm place, until double in volume.
Topping: In a saucepan heat brown sugar, butter, and
corn syrup over low heat. When butter is melted bring
to a boil over moderately high heat, stirring constantly.
Pour syrup into two 9-inch square baking pans.
Sprinkle with nuts.
To shape and bake buns: Mix filling ingredients in a
bowl. On a lightly floured surface, cut dough in half and
let stand 5 minutes. Roll one piece of dough into a
14x9-inch rectangle; spread with half the filling.
Roll up like a jelly roll, starting with one long
side. Cut into 12 pieces; arrange on top of syrup in pan.
Repeat with remaining dough. Let rise 40 to 60
minutes or until double in volume.
Heat oven to 350 degrees F. Bake 30 to 35 minutes,
until well browned. Turn out onto a large plate. Spoon
syrup over buns; let cool completely. Buns freeze and
reheat well.
Makes 24 sticky buns.
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