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Rum Buns
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1
Reviews
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By:
Audrey Swanson
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Rum Buns Recipe with rum-soaked currants and a rum icing give these handsome sweet rolls a distinctive flavor. Serve them at brunch to accompany shrimp-filled omelets and fresh tropical fruits to complete this dessert recipe.
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INGREDIENTS
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1/3 cup dried currants
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1/4 cup rum
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2 packages active dry yeast
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1/2 cup warm (105° to 115° F)
water
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1/3 cup sugar
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1 cup warm (105° to 115° F)
milk
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1 teaspoon salt
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3 tablespoons butter or
margarine, softened
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4 1/2 to 5 cups flour
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1 egg
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2 tablespoons butter or margarine, melted
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1/4 cup sugar
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1/4 teaspoon ground cinnamon
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1 egg white, beaten with 1 teaspoon water
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2 tablespoons chopped pecans
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For Rum Glaze:
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3/4 cup confectioners' sugar
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1 teaspoon butter or margarine, softened
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1 1/2 to 2 tablespoons rum
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DIRECTIONS
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1:
Place currants in a small bowl.
Add rum, cover, and let stand while
preparing dough. Sprinkle yeast over the 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).
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2:
Add egg, beating until smooth. Mix in currant mixture. Stir in about 1 1/2 cups more flour to make a soft dough. Turn dough out onto a board or pastry cloth coated with some of the
remaining 1/2 cup flour. Knead
until dough is smooth and satiny and
small bubbles form just under surface
(15 to 20 minutes), adding just
enough flour to prevent dough from
being sticky. Turn dough in a greased bowl.
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3:
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 the melted butter. Mix
the 1/4 cup sugar with cinnamon.
Sprinkle sugar mixture over buttered
surface. Starting with an 18-inch
side, roll dough tightly, jelly-roll
fashion. Moisten long edge and pinch
to seal. Cut into 12 equal slices.
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4:
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° F. 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.
FOR RUM GLAZE: Place sugar and butter
in a small bowl. Gradually blend in
rum, stirring until smooth and
of a good drizzling consistency.
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