Ingredients
1 cup milk, scalded
1/2 cup raisins, chopped
2 tbsp currants
1/2 tsp cinnamon
1 brown sugar
2 tbsp citron, finely chopped
1/2 cup yeast
1 *dissolved in:
1/4 cup water, warm
3 cup flour
1/2 tsp salt
3 tbsp butter
Directions
Dissolve yeast in warm water and add to milk which has been allowed to
become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead
thoroughly until it becomes a soft dough. Place the dough in a
buttered bowl and butter the top of the dough. Cover bowl and put in
a warm place. Permit it to stand until the dough becomes three times
its original size. Roll until it is one fourth of an inch in
thickness, brush with butter and spread with the raisins, currants,
citron, brown sugar and cinnamon. Roll as a jelly roll and cut into
slices 3/4 inch thick. Place slices in buttered pans, spread well
with brown sugar, and bake at 400-F for 20 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,
1936.
Servings: 1 servings
Cinnamon Buns (The Famous Dutch Sticky Buns) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to follow the history of meal recipes back into the distant past, at least as far into history as early Egypt, and potentially, even further back. In practice though, sadly, these ancient records were just very simple hieroglyphic recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to academics are a few stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote some scripts detailing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the cooks of his times were skilled in the use of a good variety of spices, including many that are still in use today for example bay, mint and asafoetida. Moving on, we find two recipe books dating from the 1300s - one book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these are nothing to do with the indian curry that is served today, but instead descriptions of the types of meals enjoyed by the upper classes. Later, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. These new spices and herbs prompted a surge in books on cookery, the majority of which are kept safe in academic collections. During the next few hundred years, the powerful and wealthy houses competed to offer the most exotic banquets, and as a result chefs and their recipes were greatly in demand. Even so, it wasn`t until the 1800s that cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, testing, and recording the recipes of their peers. By the advent of the 1900s, cook books are in great demand, due to increased literacy, leisure time and being a little richer. |
We hope you enjoy this Cinnamon Buns (The Famous Dutch Sticky Buns) recipe.
