Sticky Bun Recipe
This is an facsimile of the original Philadelphia sticky bun recipe. It's modified for the bread machine.
We all enjoy these yummy, sticky goodies.
Trivia: Sticky buns became popular in Philadelphia in the 19th century. They were usually made with currants at the time.
2 cups bread flour
3/16 cups sugar
4 tbsp butter
2/3 tsp salt
2 tbsp powdered buttermilk
9/16 cup water
1 1/3 tsp active dry yeast
1 tsp quick rising yeast.
1 tsp cardamon
1/3 cup whole pecans
1/3 cup butter
1/3 cup brown sugar
Use the dough cycle of your bread maker. The Panasonic SD-YD250 Automatic Bread Maker is truly the Cadillac of bread machines if you're in the market for a new one.
Roll the dough out to form a rectangle. Roll into a log and cut into twelve equal pieces.
To assemble, butter the bottom and sides of a 9-Inch Quiche Pan. Use all of the butter.
Put the pecans in the bottom of the pan. Sprinkle the brown sugar over top.
Place the 12 rolls on top of this mixture. Bake at 375 °F for around twenty minutes. Tend to this carefully so as not to over or under bake. Remove from oven and cool for EXACTLY five minutes.
This Philadelphia sticky bun recipe is heavenly. You can vary it by adding raisins to the pecans if you like.
Authentic Philadelphia sticky buns didn't have a glaze, but there's nothing to stop you from adding one if you like them that way.
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