Rum Buns
Source of Recipe
the web
List of Ingredients
1/3 cup dried currants
1/4 cup rum (Jamaican or other full-bodied rum)
2 packages active dry yeast
1/2 cup warm (105 degrees to 115 degrees) water
1/3 cup sugar
1 cup warm (105 to 115 degrees) milk
1 teaspoon salt
3 tablespoons butter, softened
41/2 to 5 cups unbleached flour
1 egg
2 ablespoons butter, melted
1/4 cup sugar
1/4 teaspoon ground cinnamon
1 egg white, beaten with 1 teaspoon water
Recipe
Rum Glaze (recipe below)
Place currants in a small bowl. Add rum, cover, and let stand while preparing dough.
Sprinkle yeast over warm water in large bowl of electric mixer. Add 1 tablespoon of the 1/3 cup sugar. Let stand until yeast is soft (about 5 minutes).
Add remainder of the 1/3 cup sugar, milk, salt and softened butter.
Add 3 cups of the flour. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Add egg, beating until smooth. Mix in currant mixture. Stir in about 11/2 cups more flour to make a soft dough.
If kneading by hand, turn dough out onto a pastry cloth dusted with some of the remaining flour. Knead until dough is smooth and satiny, and small bubbles form just under surface (15 to 20 minutes), adding additional flour, if needed, to prevent sticking. If kneading in a heavy-duty electric mixer, allow 10 to 12 minutes, then hand-knead for a minute or two.
Turn dough in a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk (about 1 hour).
Punch dough down. Cover with inverted bowl and let rest for 10 minutes.
Roll dough out on a floured surface into a 12-by-18-inch rectangle. Brush with melted butter. Mix the 1/4 cup sugar with cinnamon. Sprinkle sugar mixture over buttered surface. Starting with one of 18-inch sides, roll dough tightly, jelly-roll fashion. Moisten long edge with a little water and pinch to seal. Cut into 12 equal slices.
Place slices, cut sides down, in a well-greased, shallow 10-by-15-inch baking pan. Let rise until doubled in bulk (20 to 25 minutes). Preheat oven to 375 degrees.
. Brush rolls lightly with egg white mixture. Bake until well browned (25 to 30 minutes). Drizzle with Rum Glaze and sprinkle with pecans. Serve warm or at room temperature. Makes 1 dozen buns.
Rum Glaze
3/4 cup confectioners' sugar
1 teaspoon butter, softened
11/2 to 2 tablespoons rum
2 tablespoons chopped pecans
Place sugar and butter in a small bowl. Gradually blend in rum, stirring until smooth and of a good drizzling consistency.
While fresh strawberries are in season, you can freeze them yourself instead of purchasing packaged frozen berries. Wash and hull one heaping pint of fresh strawberries. Then arrange them in a single layer on a baking sheet and freeze them until partially frozen before using them in the recipe.
For an alcohol-free version, replace the rum called for with apple or pineapple juice.
|
|
member logon
