Alice everitt's quick sticky buns

18 servings

Ingredients

Quantity Ingredient
3¼ cup All-Purpose Flour
2 packs Active Dry Yeast
¾ cup Milk
½ cup Water
12 tablespoons Butter, at room temperature
1 cup Light Brown Sugar, firmly
Packed
¾ cup Walnuts Or Pecans, chopped
4 tablespoons Butter
1 teaspoon Salt
¼ cup Granulated Sugar
1 large Egg
1 teaspoon Ground Cinnamon
1 teaspoon Light Corn Syrup
1 tablespoon Water

Directions

THE BUNS

THE TOPPING

1. In large bowl of a heavy-duty electric mixer, put 1½ cups of flour. Add the yeast and blend with whisk. In a saucepan, gently heat the milk, water, butter, salt and sugar until little bubbles appear around edge; do not boil. Pour over the flour-yeast mixture. Add the egg and beat for 30 secs at low speed, scraping bowl constantly. Then beat 3 mins at medium speed.

2. Gradually add the remaining 1 ¾ cups of flour, beating on low until flour is absorbed. Scrape the bowl sides. Cover the bowl with oiled plastic wrap and let rise in a warm place until doubled, 30 to 40 mins or longer.

3. While the dough is rising, prepare the topping. Mix all ingredients together. Grease a 9 x 13 x 2-inch pan. Spread the topping over bottom.

4. Punch down dough; it will be sticky. Drop by large spoonfuls onto the topping; don't worry if the dough balls do not touch; they will as they rise. Cover with oiled plastic wrap and let rise again in warm draft-free place until doubled, about 30 mins or longer.

* Preheat oven to 375 F.

5. Bake the buns for 20 to 25 mins. When golden brown, remove and cool on a rack for 3 mins. Invert the buns onto a tray or baking sheet. While still warm, cut into 2 x 3 inch portions. Serve, topping side up, warm or at room temp. They may be reheated.

Recipe submitted by Kathy Kovacs from her mother's recipe for the section on the FLEMINGTON AGRICULTURAL FAIR of Flemington, N.J. Fair dates: Full week before Labor Day.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking

Related recipes