Philadelphia Sticky Buns
This is the famous bun of the Quaker City.
- 1 1/4 cups milk
- 1 package active dry yeast
- 1/4 cup warm, not hot, water
- 5 cups sifted flour, or more
- 1 1/2 teaspoons salt
- 1 tablespoon granulated sugar
- 1/2 cup shortening
- 3/4 cup granulated sugar
- 2 eggs
- 1/4 cup butter or margarine
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 cup chopped walnuts
- 1/2 cup raisins or currants
- 1 cup dark or light corn syrup
- Scald milk; cool to lukewarm.
- Dissolve the yeast in water for 10 minutes and combine with milk.
- Make a sponge by adding 2 cups of flour, salt and 1 tablespoon
sugar, beating until smooth. Set aside in a warm place.
- Beat shortening until light. Whip in 3/4 cup sugar and add eggs one at a time,
beating each in thoroughly. When the sponge is bubbly, gradually beat in shortening
mixture, then stir in remaining 3 cups flour. Cover and let rise in warm place until
double in bulk.
- Divide dough in half and roll each portion to 1/4-inch thickness. Spread with
softened butter or margarine. Sprinkle with mixture of brown sugar and cinnamon.
Scatter on nuts, raisins or currants; dribble with part of syrup. Roll as a jellyroll
and cut in 1 1/2-inch lengths.
- Stand buns in 2 deep 9-inch pans that have been well
buttered and filled with syrup to a depth of 1/4 inch. Cover. Let rise until double
- Bake at 350 degrees F until brown, about 45 minutes.
- Turn out of pans immediately.
Yield: 2 dozen sticky buns