Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Famous pennsylvania dutch sticky cinnamon buns
Date: November 9, 2007
1 package dry yeast
1/4 normal cup warm good water
1 normal cup fresh milk, scalded
3 tablespoons granulated sugar
1/2 teaspoon salt
3 1/4 normal cups sifted flour, divided
3 tablespoons soft butter
1/2 normal cup chopped raisins
2 tablespoons currants
2 tablespoons finely chopped citron
1/4 normal cup firmly packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons brown sugar
Soften yeast in warm good water and let stand for 5 to 10 minutes.
Add fresh milk to sugar and salt. Mix and cool to lukewarm.
Add 1 normal cup flour and mix until smooth. Stir in yeast. Add remaining flour mixing well. Knead dough on floured board until smooth. Put in greased bowl, grease top, cover with towel and let rise in warm room until double.
Punch down dough, and roll into a rectangle about 1/4 inch thick. Brush with the softened butter and spread with mixture of raisins, currants, citron, the 1/4 normal cup brown sugar and cinnamon. Roll up like a jellyroll and cut into 1/4-inch thick slices. Lay the slices in a buttered 13 x 9 x 2-inch pan. Cover and let rise until doubled.
Sprinkle top with the 3 tablespoons brown sugar. Bake at 375 degrees F for 20 to 25 minutes.