FRANK'S PHILADELPHIA STICKY BUNS
This is a recipe created by my mother's cousin's husband, Frank. Many friends requested this recipe and he gladly gave it out! He is 96 years young now, but cannot see to bake. He used a small potato and said that increases the leavening effect of the yeast. These are still a favorite in the family. Prep time does not include rising times. Do not the steps deter you...these are easy to make and a delight to taste - especially if you soak the raisins in spiced rum! Great for Christmas! I'm making some; won't you joiin me?
Provided by Debaylady
Categories Yeast Breads
Time 1h5m
Yield 36 Sticky Buns, 36 serving(s)
Number Of Ingredients 19
Steps:
- Boil the potato in enough water to leave 5/8 cup potato water; drain and reserve the water.
- Mash the potato and add the potato water. When lukewarm, add yeast, a pinch of flour and a pinch of sugar; set aside.
- Scald 7/8 cup milk. Add 1/4 cup butter and melted Crisco. Stir well and pour into a large mixing bowl.
- Add the sugar and salt to the milk mixture. When lukewarm, add beaten egg and stir well.
- Stir in 2 1/4 cup of the flour. Add yeast mixture and 3 cup flour, or just enough to keep dough from being too sticky.
- Let rise 2 1/2 hours or until doubled in bulk.
- Meanwhile, simmer together the syrup ingredients: brown sugar, water, and butter.
- If using nuts, sprinkle them in bottom of 3 cake pans. Divide syrup between the 3 pans and pour over nuts. Set pans aside.
- Divide dough. Roll out a portion on a lightly floured surface into a 9 x 18-inch rectangle. Brush with melted butter. Sprinkle with cinnamon mixed with sugar. Add raisins evenly.
- Roll up dough from long side; cut in 1-inch pinwheels and place in pan.
- Roll out other portion of dough and repeat steps.
- Let rise 2 hours.
- Bake in a 375 degree pre-heated oven for 30 minutes.
Nutrition Facts : Calories 200.5, Fat 8.6, SaturatedFat 5.1, Cholesterol 25.5, Sodium 153.4, Carbohydrate 28.9, Fiber 1.1, Sugar 12.6, Protein 2.7
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