INGREDIENTS

INSTRUCTIONS

In a small bowl let the currants macerate in the brandy and 1/4 cup hot
water for 20 minutes, or until they are softened, and drain them. In a
saucepan heat 1/4 cup of the brown sugar, 1/4 cup honey, and butter over
moderately low heat, stirring, until the sugar is melted. Pour the mixture
into an 8 1/2-inch round cake pan, and sprinkle the pecans over it. Roll
the dough into an 18- by 10-inch rectangle on a lightly floured surface,~
force the remaining 1/2 cup brown sugar through a coarse sieve evenly over
the dough, and sprinkle the cinnamon and currants over the brown sugar.
Beginning with a long side roll up the dough tightly, jelly-roll fashion.
Cut it into 1-inch slices with a sharp knife, and fit the slices cut side
up in one layer in the pan, pressing them down gently. Bake the buns in a
pre-heated 425 degree F oven for 20 minutes, or until a tester inserted in
the dough comes out clean. Run a thin knife around the edge of the pan,
invert the buns onto a plate, and reinvert them onto a platter so that the
plain side is up. Brush the top with the additional honey, heated, if
desired. (Or, if you prefer not to use the honey glaze, invert the buns
directly onto a platter, sticky side up.)
Yield: 18 buns
Recipe By     :COOKING LIVE SHOW #CL8719
Posted to MC-Recipe Digest V1 #253
Date: Mon, 21 Oct 1996 16:07:25 -0400
From: Meg Antczak <meginny@frontiernet.net>

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