Directions: |
Directions:Sprinkle the yeast over the water to dissolve.
Scald the milk, remove from heat and cool to lukewarm.
Combine the milk with the yeast and 1 1/2 c. flour. Beat vigorously until smooth.
Cover with a towel and let stand in a warm place until light or until the mixture has dimples on the surface.
Add 4 Tbsp of melted butter, the lemon rind, 4 Tbsp sugar, egg yolks, salt and the remaining flour (3 c.). Knead the mixture in a blwol until it is smooth and springy.
Cover with a towel again and let it rise in a warm place until it doubles in size - several hours.
Transfer the dough to a floured board and roll to 3/4" thick in a long rectangular shape.
Brush the surface with 2 tbsp melted butter and sprinkle with 2 Tbsp sugar, cinnamon, and currants. Roll tightly and cut into 1" slices.
Work the brown sugar with the remaining butter, spreading it over the bottom of a heavy skillet. Place the swirls of dough on top of the sugar/butter mixture, spacing them evenly, and let them rise again until double in size.
Bake them in a preheated oven at 350º for 30 minutes, or until evenly browned on top. Invert the skillet over a cooling rack to remove the buns. |
Personal
Notes: |
Personal
Notes: This is Nanny's recipe. Mom (Marie Otwell) said she remembered helping Nanny make these sticky buns - a favorite of the whole family - and said they were truly delicious, authentic "Philadelphia Sticky Buns". You could substitute golden raisins for the currants, but currants are the traditional fruit in these buns.
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This recipe for Philadelphia Sticky Buns (Mary C. Lobb - Nanny) is from