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The Famous Dutch Sticky Bunspastry, penndutch 1 cup milk; scalded 1/2 cup raisins; chopped 2 tablespoon currants 1/2 teaspoon cinnamon 1 brown sugar 1/2 cup yeast 1 ; *dissolved in: 1/4 cup ; water, warm 3 cup flour 1/2 teaspoon salt 3 tablespoon butter 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
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