Mrs Wilson's Cook Book
STICKY
CINNAMON BUNS
Scald one cup of milk and then place
Four tablespoonfuls of
shortening,
One-half cupful of sugar,
One teaspoonful of salt
in the mixing bowl, and pour over it the scalded milk. Stir
to thoroughly mix and then cool to 80 degrees Fahrenheit. Now dissolve one-half
yeast cake in one-half cupful of water 80 degrees Fahrenheit, and when the milk
is at the proper temperature, add six cupfuls of flour and work to a smooth
dough. Place in a well-greased bowl, turning the dough around in the bowl so
that it will be thoroughly coated with shortening. Cover and let rise three and
one-half hours. Now pull the sides of the dough into the centre and punch down,
turning the dough over. Let rise again for one hour, then turn on a moulding
board and divide the dough in half. Knead each piece into a ball. Cover and let
rise or spring for ten minutes. Now roll out one-quarter inch thick, using a rolling
pin. Brush with melted shortening and sprinkle well with brown sugar, using about one cupful. Now dust with two
teaspoonfuls of cinnamon and spread over the prepared dough one and one-half
cupfuls of currants or small seedless raisins. Begin at the edge and roll like
a jelly-roll. Cut in pieces one and one-half inches thick and then place in
prepared pans and let rise for one hour. Then bake in a moderate oven for forty
minutes.
To prepare the pan for the cinnamon buns:
Grease the pan very thickly with shortening and then spread
one cupful brown sugar and one-half cupful of currants or small seedless
raisins evenly over the bottom of the pan. Place buns in pan and let rise for
one hour in a warm place, then bake in a moderate oven for thirty-five minutes.
Now for the trick. When the buns are baked, brush the
pastry board with shortening, then place
Two tablespoonfuls of brown
sugar,
One tablespoonful of water
in a saucepan, mix thoroughly, and then bring to a boil.
Now, just as soon as the buns are baked, turn from the pan at once and brush
well with the prepared syrup, brushing the bottom with the syrup, as brushing
the candied part of the buns prevents it from hardening. Let cool and then use.
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