Sticky buns: Reintroducing you to my love of recipes

dutchcookbook.jpgWhile having some painting done at our house, and subsequently rearranging and redecorating, I rediscovered some interesting cookbooks – specifically, a few that feature local favorites.

Over the next few weeks, I’ll be sharing some of them; if I don’t, I’ll feel guilty about all the space the cookbooks take up. You know, because if I post recipes from them, I can say, “Oh, but I’m keeping those for the blog!”

One old gem, which we bought for 50 cents at a place called Zinn’s Gift Shop (no idea if that’s still around or not), is “Pennsylvania Dutch Cookbook: Fine Old Recipes Made Famous by the Early Dutch Settlers in Pennsylvania.”

The first recipe in there that caught my eye was for sticky buns. Now, my mom makes some GREAT sticky buns, but I can’t share her recipe because she sells them. The one in this cookbook, though, sounded pretty great!
It says:

· 1 pkg. active dry yeast
· 1/4 c. warm water (110 to 115 degrees F)
· 1 c. milk, scalded
· 3 Tbsp. sugar
· 1/2 tsp. salt
· 3 1/4 c. sifted flour
· 3 Tbsp. butter, softened
· 1/2 c. chopped raisins
· 2 Tbsp. currants
· 2 Tbsp. finely chopped citron
· 1/4 c. firmly packed brown sugar
· 1/2 tsp. ground cinnamon
· 3 Tbsp. brown sugar

Soften the yeast in warm water. Let stand 5 to 10 min. Add milk to sugar and salt; mix thoroughly and cool to lukewarm. Add 1 cup flour and mix until smooth. Stir in yeast. Add remaining flour gradually, mixing well. On a floured surface, knead dough until smooth.

Put dough into a greased bowl; grease top of dough. Cover; let rise in a warm place until dough is doubled, about 45 min. Punch down dough and roll into a rectangle about 1/4 in. thick. Brush with the softened butter and spread evenly with a mixture of raisins, currants, citron, 1/4 cup brown sugar, and cinnamon. Roll up as for a jelly roll and cut into slices, about 1 in. thick. Place slices, cut side down, in a buttered 13x9x2-in. pan. Cover; let rise until doubled. Sprinkle top with remaining brown sugar. Bake at 375 degrees F 20 to 25 min.

This makes 12 to 15 buns; the only thing I noticed… where are the nuts? How do you have sticky buns without nuts? Am I the only one who thinks that’s weird?

About Joan

My name is Joan and I'm a lifelong Yorker. Throughout high school and college, I swore I was getting out of here as soon as possible. Now, a few years later, I can't think of anywhere I'd rather be. I love my town, and I hear every day from readers who love their towns, too. So please, connect with me and let's share what makes life in York County great. I'm here to help you enjoy this place as much as I do!
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6 Responses to Sticky buns: Reintroducing you to my love of recipes

  1. DianneB says:

    They’re one of my faves, too! I’d classify sticky buns as comfort food.

  2. Bill L says:

    I have several York County Cookbooks I recommend–collected on trips from Kentucky over the years.
    As you start listing them, I’ll share mine.

  3. Bill L says:

    To York em up you slather them with butter. To go New England with them you split them and grill them. They are the food of gods.

  4. Jo says:

    Citron in a sticky bun??? No way. Leave it for the fruit cake! I’m with you Joan–pecans.

  5. John Loeper says:

    Zinns gift shop? that has to be from Zinn’s Dinner in lancaster county ( rt222 and the turnpike) it was the place with the giant Amish guy out front. what a wonderful place to eat. the “comfort food capitol ” of America. wish it was still there.

  6. Jo says:

    Ate at Zinns many times on shopping excursion to Reading outlets from northern Virginia. Another now-gone great one was the Shillington Diner, especially on their all-you-can-eat Wednesdays, I think it was. Huge bowls of shrimp, crab, WOW!

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