Sunday, November 13, 2011

Philadelphia Sticky Buns

**Apologies for the funny text alignment in this post - looks like blogger is having a 'moment' ...

Maggie from London wrote in recently with an amazing sticky bun recipe!  I had the pleasure of making these and they are incredibly delicious!!

"My mum Estella used to work very hard during the week and we all ate in front of the TV most days and hurriedly ate some simple meat and a few steamed vegetables on a plate.  But every Sunday  she would put her hair up in a bun, turn the oven on and make a special treat that we all stayed at home for every Sunday night!!  My absolute favourite was her Philadelphia Sticky Bun.  If this recipe is made and warms your tummy the way it used to warm ours - then you'll have a small understanding of the joy and love we shared on those Sunday afternoons all sitting around the fire, chatting and devouring our  Sunday specials!"


Estella's Philadelphia Sticky Buns





















  • Butter
  • 1 1/4 cups packed light-brown sugar
  • 1 1/2 cups coarsely chopped pecans
  • 3 1/2 all purpose flour
  • 1/2 cup granulated sugar
  • 2 packages active dry yeast
  • 1 teaspoon salt
  • 3/4 cup very warm water
  • 2 eggs
  • 1/2 cup sultanas
  • 1 teaspoon cinnamon



Melt 1 cup of butter in saucepan. Add 1 cup brown sugar and simmer, stirring until mixture boils and 
sugar melts. Pour into two 9" squares pans, making sure to coat the bottom and sprinkle each equally with pecans. Set aside.


Combine 1 cup flour, the granulated sugar, yeast and salt into a large bowl. Stir well and add 1/4 cup  softened butter and the water. Beat at low speed. Add eggs and 1/2 cup flour. Beat for another 2mins.With a spoon stir in enough flour to make a soft dough that leaves side of the bowl.


Place the dough on a floured surface and knead for a 5-10mins until smooth and elastic. Put in a greased bowl and let it rise for 1.5 - 2 hours or until doubled.


Divide the dough in half. Roll out each half to 12" x 9" rectangles. Brush each with melted butter. Put the rest of the brown sugar, currants and cinnamon and sprinkle half on each rectangle. Roll tightly, 
starting at the short end and pinch the ends to seal. Cut each roll in to nine 1" slices. Place flat side 
down in pans you prepared before. Cover and let rise in warm place until doubled. Bake in a 
preheated oven on high 190 degrees for about 25mins. If you can resist wait for them to cool down :) 
for 10mins let them cool then eat eat eat!



Maggie - thank you so much for the great recipe.  If you have a favourite family recipe you'd like to share I'd love to hear from you!  Email your recipe and story to leticia@cocina-de-mama.com.


Don't forget to watch all the live Cocina de Mama recipes on YouTube.

Cocinar, comer y ser feliz!
Leticia


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