Cinnamon Buns Famous Pa Dutch Sticky Buns Recipes

CINNAMON BUNS (FAMOUS PA DUTCH STICKY BUNS)

Steps:

• 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.

PENNSYLVANIA DUTCH EASY CINNAMON STICKY BUNS

Steps:

• Combine 2 tablespoons melted butter, brown sugar, nuts, water, and place in bottom of a 10-inch Bundt pan.
• Mix sugar and cinnamon together.
• Dip each biscuit lightly into remaining melted butter then into sugar/cinnamon mixture.
• Place each biscuit on end in Bundt pan.
• Pinch tips or sides of biscuits slightly together (this helps prevent ring from falling apart when served).
• Bake at 400 degrees F for 20 to 25 minutes.
• After baking, turn out on plate and serve immediately.

PA DUTCH STICKY BUNS (AUTHENTIC)

Steps:

• Prepare dough: Heat milk until bubbles form around edge of pan. Remove from heat. Add sugar and butter, stirring to mix. Cool to lukewarm and add yeast stirring until dissolved. Mix other dough ingredients in large mixing bowl and slowly add milk while beating. Knead 5-10 minutes. Place in greased bowl. Grease top of dough and cover with plastic wrap. Keep in warm place to rise for 1-½ hours. Punch dough down and knead for several more minutes. Cover again and allow to rise for another hour. Punch dough down and knead for a few minutes. Divide dough in half. Roll each half out to form a rectangle approximately 18 inches long and 12 inches wide. Brush with melted butter. Sprinkle with cinnamon and sugar and ½ C. raisins. Roll dough width-wise (So it is 18 inches long) and seal edges. Prepare pans: Melt ½ C. butter in each of two 9x13x2 inch pans. (Or you can use 4 9-inch pans.) Sprinkle brown sugar and cinnamon on butter and smooth evenly. Sprinkle ¾ C. nuts in each pan. Slice dough rolls into 15 pieces each and arrange on topping 3 buns wide by 5 buns long. Cover pans with plastic wrap and place in warm area to rise for 45 minutes. Remove plastic wrap and bake at 350 degrees for 25-30 minutes or until lightly browned. Remove from oven and immediately turn pans over onto platter, leaving pan in place for a few minutes so topping can drizzle down onto buns. Allow to cool. Serve warm or cool.

ZEEUWSE BOLUS - DUTCH STICKY CINNAMON BUNS

Steps:

• Sift all of the flour into a bowl and add some salt. Heat the milk until it is lukewarm. Dissolve the yeast together with the butter in a littlebit of the lukewarm milk. Make a depression in the flour and add the yeast solution that has just been created. Now break the egg and put it into the same depression together with the yeast solution. Pour the rest of the lukewarm milk one bit at the time into the flour, start making a nice smooth dough. Let the dough rise for about 1 hour under a damp cloth in a warm place. Mix the cinnamon and brown sugar together. After rising for one hour knead the dough well.
• Cut the dough into small pieces of about 60 grams each. Let the dough rise for about 15 minutes under a plastic bag or tarp. After 15 minutes you can roll the dough through the sugar-cinnamon mixture for a first subtle coating. Then let it rise for another 15 minutes.
• Now for the real work. Roll the dough pieces throug the sugar, making long strings about an 1,5 cm in diametre. Twist the strings around your vinger like a turban (or like that obvious thing it looks like). It is very simple, get one end between your thumb and forefinger and turn the string in 2 times around your finger. If that fails, try it on a counter, that should be easier. Put the boluses on equal distances on a buttered baking sheet (or use bakery paper). Put the boluses under a plastic sheet for another half hour of rising.
• Preheat the oven to 250 degrees Celsius. Bake for 10 minutes until the boluses and brown. After baking turn the bolusses immediatly. Be careful, the molten sugar is HOT!Let the bolusses cool down but do not let them dry out.
• Best served warm and sticky!