Recipe by Karen=^..^=
This is a wonderful Amish recipe. I sometimes add chopped walnuts in with the filling. YUMMY :)
Top Review by Heather Sullivan
I think the reviewer that had a problem with crumbly dough must have left out the 1cup of milk as I found the dough quite sticky, as it should be for the ratio of flour to liquid written in the recipe. The only problem I had with this was it wasn't as sticky as the sticky buns I've had in PA Dutch country, otherwise it is nice. Quite similar to a British Chelsea Bun with the addition of dried fruit to filling mixture.
- 1 package active dry yeast
- 1⁄4 cup water
- 1 cup milk, scalded
- 3 tablespoons sugar
- 1⁄2 teaspoon salt
- 3 1⁄4 cups sifted flour
- 3 tablespoons butter, softened
- 1⁄2 cup chopped raisins
- 2 tablespoons currants
- 2 tablespoons finely chopped citron
- 1⁄4 cup firmy packed brown sugar
- 1⁄2 teaspoon cinnamon
- 3 tablespoons brown sugar
Directions See How It's Made
- Soften the yeast in the warm water and let stand 5-10 minutes.
- Add milk to sugar and salt; mix thoroughly and cook to lukewarm.
- Add 1 cup of flour and mix until smooth.
- Stir in yeast mixture and add remaining flour gradually, mixing well.
- On a floured surface, knead dough until smooth.
- Place in a greased bowl and grease top of dough.
- Cover and let rise in a warm place until dough is doubled; about 45 minutes.
- Punch down and roll into a rectangle about 1/4 inch thick.
- Brush with softened butter and spread evenly with raisins, currants and citron, 1/4 cup brown sugar and cinnamon.
- Roll up, starting at long side, as for a jelly roll and cut into 1 inch slices.
- Place slices cut side down in a buttered 13x9x2 inch pan.
- Cover and let rise until doubled.
- Sprinkle top with remaining brown sugar and bake at 375* for 20 to 30 minutes.