Classic sticky buns
2 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water [lukewarm 110øf] |
| ¼ | cup | Brown sugar [may use maple sugar if available] |
| 1 | tablespoon | Active dry yeast |
| 2 | mediums | Eggs |
| ¼ | cup | Dry milk powder |
| ¼ | cup | («stick) butter [melted] |
| 2 | teaspoons | Cinnamon |
| ¼ | cup | Brown sugar [use maple if |
| 1 | pounds | Brown sugar |
| ¼ | cup | («stick) butter [melted] |
| 1 | cup | KA white whole wheat flour |
| 2 | teaspoons | Salt |
| 5 | cups | KA all purpose flour [use more or less as desired] desired and available] |
| ½ | cup | Raisins |
| ½ | cup | Chopped walnuts or pecans |
| ¾ | cup | Light corn syrup |
Directions
FOR THE DOUGH
FOR THE FILLING
FOR THE TOPPING
1) Make a smooth supple dough by hand or machine and let it rise : for 1« hrs.. Punch it down and roll into a 12" X 24" : rectangle... 2) Brush the dough with the melted butter : and then sprinkle on the filling ingredients... 3) Grease a 14" round pan and add the topping ingredients.
: Then roll up the dough from the long side (jelly roll : style) and cut up into 1" thick slices and then place : the slices in the pan, cover and let rise for 30 min.. 4) Bake in a preheated 350ø oven for 30 to 35 min., using : foil to prevent over browning. Carefully invert onto a : cooling rack and let cool slightly before serving...
Source: The King Arther Flour Baker's Catalogue (dist. by Sands, Taylor & Wood in Norwich , Vt.) and formated to MM format by Fred Goslin in Watertown NY, on Cyberealm Bbs, home of Kooknet @ (315) 786-1120