Somewhat lighter than traditional sticky buns, they are still very rich and flavorful. The apples and apple juice concentrate are a pleasant--and healthy--surprise.
1. Prepare the dough: In a large bowl, sprinkle yeast and 1 teaspoon sugar over warm water. Let stand five minutes until foamy. Stir in milk, sour cream, oil, eggs, 3 cups of flour, remaining 1/4 cup sugar, cinnamon, and salt. Mix well. Gradually add remaining 1/2 cup flour until dough leaves sides of bowl. Transfer to lightly floured work surface and knead five minutes until dough is smooth.
2. Transfer dough to lightly oiled bowl, turning dough to coat. Cover with a damp kitchen towel and let rise in a warm, draftfree spot for 1 1/2 hours or until doubled in bulk.
3. Meanwhile, make topping: In a small saucepan, combine maple syrup and apple juice concentrate. Bring to a boil over medium heat. Boil five minutes. Remove from heat, stir in butter and cinnamon. Pour into a 9- x 13-inch metal baking pan. Scatter apple slices on top; set aside.
4. Make filling: In a small bowl, stir together sugar and cinnamon. Punch dough down. On lightly floured surface, pat dough out to an 11- x 15-inch rectangle. Sprinkle filling mixture over dough. Scatter currants on top. Starting at one long end, roll up jelly-roll fashion. Cut into 16 slices. Place slices cut-side up in four rows over apples. Cover and let rise in warm draftfree spot for 45 minutes or until light and puffy.
5. Preheat oven to 375°F. Bake 30 minutes or until richly brown and risen. Remove from oven, run a knife around edge of pan to release buns. Invert immediately onto a large platter. Let all the maple-apple syrup drip over apples. Some of the apples may stick to the bottom of pan. Just pull them off and place over sticky buns.
