* Exported from MasterCook *
Buns, Rum Raisin Hot Cross
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups whole milk -- (300 g), 105-110F, 41-43C
1/2 ounce active dry yeast -- (14 g), 2 packages
1/2 cup granulated sugar -- (100 g) divided
1 2/3 cups raisins -- (213 g)
3/4 cup aged rum -- warmed, (180 g)
1 tablespoon granulated sugar -- (12 g)
5 2/3 cups all-purpose flour -- (709 g), divided
1 teaspoon kosher salt -- (3 g)
1 teaspoon ground cinnamon -- (2 g)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup unsalted butter -- (76 g), melted
2 large eggs
6 tablespoons Buns, Rum Raisin Hot Cross (Marzipan
Ingredient) -- (96 g)
1/2 teaspoon rum extract -- (2 g)
1 large egg -- (50 g)
8 teaspoons whole milk -- (40 g), divided
Buns, Rum Raisin Hot Cross (Rum Glaze Ingredient)
1 1/2 cups confectioner's sugar -- (180 g)
Though most commonly served during the Lenten season, particularly on
Good Friday, this sweet yeast roll with its signature cross topping
is perfect all year long. For a more spirited take on the traditional
hot cross bun, we subbed in a punchy spiced Rum Glaze for the Golden
Syrup. The aged rum and sweet almond marzipan center make this
edition extra decadent. We added rosewater to our homemade Marzipan
recipe, but if you would prefer your buns without rosewater, see the
Marzipan recipe for an alternative version.
Makes 12 jumbo individuals
In a large bowl, combine raisins, warm rum, and granulated sugar.
Cover with plastic wrap, and let stand for at least 40 minutes.
Strain, discarding excess liquid.
In the bowl of a stand mixer fitted with the paddle attachment,
combine warm milk, yeast, and 1/4 cup (50 grams) sugar. Let stand
until mixture is foamy, about 10 minutes.
In a large bowl, whisk together 5 1/3 cups (667 grams) flour,
remaining 1/4 cup (50 grams) sugar, salt, cinnamon, nutmeg, and
allspice. Stir in raisins.
With mixer on low speed, add half of flour mixture to yeast mixture,
beating just until combined. Beat in melted butter and eggs.
Gradually add remaining flour mixture, beating until a soft dough forms.
Switch to the dough hook attachment. Beat at medium speed until
smooth, about 4 minutes, adding remaining 1/3 cup (42 grams) flour as
needed. (Dough should not be sticky.)
Spray a large bowl with cooking spray. Place dough in bowl, turning
to grease top. Loosely cover and let rise in a warm, draft-free place
(75F/24C) until doubled in size, about 1 hour.
Line 2 (6-cup) jumbo muffin pans with parchment paper. Lightly punch
down dough, and let rest for 5 minutes.
In a small bowl, combine marzipan and rum extract, kneading until
smooth. Roll marzipan into 12 (1 1/2-teaspoon) balls. Divide dough
into 12 pieces. Place one ball of marzipan in center of each piece of
dough, pinching to seal seam. Roll each piece of dough into a ball,
and place in prepared muffin cups. Cover and let stand in a warm,
draft-free place (75F/24C) until puffed, about 20 minutes.
Preheat oven to 375F (190C).
In a small bowl, whisk together egg and 1 tablespoon (15 grams) milk.
Brush buns with egg mixture.
Bake until golden brown, about 20 minutes. Brush warm rolls with Rum Glaze.
In a medium bowl, whisk together confectioners' sugar and remaining 1
tablespoon plus 2 teaspoons (25 grams) milk, 2 teaspoons (10 grams)
at a time, until a thick paste forms. Using a pastry bag fitted with
a Wilton #10 piping tip, pipe paste over top of cooled buns to form a cross.
S(Internet address):
https://www.bakefromscratch.com/rum-raisin-hot-cross-buns/
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Per Serving (excluding unknown items): 572 Calories; 11g Fat (18.0%
calories from fat); 11g Protein; 101g Carbohydrate; 3g Dietary Fiber;
71mg Cholesterol; 197mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean
Meat; 1 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 1/2 Other Carbohydrates.
NOTES : 2019 - 0719
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Buns, Rum Raisin Hot Cross (Golden Syrup Ingredient)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Posted
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups granulated sugar -- (500 g) divided
2 tablespoons room temperature water -- (30 g)
1 1/3 cups boiling water -- (320 g)
In a medium saucepan, stir together 1/2 cup (100 grams) sugar and 2
tablespoons (30 grams) room temperature water. Cook over medium-high
heat, without stirring, until deep amber colored. Remove from heat,
and stir in 1 1/3 cups (320 grams) boiling water and remaining 2 cups
(400 grams) sugar. Return to medium-low heat, and simmer, without
stirring, until thickened, 20 to 30 minutes. Let cool to room temperature.
This recipe makes enough syrup to use for multiple recipes. Cover and
refrigerate for up to 6 months.
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Buns, Rum Raisin Hot Cross (Marzipan Ingredient)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Posted
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups almond flour -- (216 g)
1 1/2 cups confectioners' sugar -- (180 g)
1 egg white
2 teaspoons rosewater -- (10 g)
2 teaspoons almond extract -- (10 g)
In the work bowl of a food processor, combine almond flour and
confectioners' sugar; pulse until combined. Add egg white, rosewater,
and almond extract. Process until mixture holds together. If mixture
is too dry, add a bit of water, 1 teaspoon at a time. Store Marzipan
wrapped tightly in plastic wrap and refrigerated for up to 1 month.
If you would prefer this recipe without rosewater, use 3 teaspoons
(12 grams) almond extract (instead of 2 teaspoons) and substitute 1
teaspoon (4 grams) rum extract for the 2 teaspoons (10 grams)
rosewater. If you make this variation, do not use the 1/2 teaspoon (2
grams) rum extract in the master Rum Raisin Hot Cross Buns recipe.
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Buns, Rum Raisin Hot Cross (Rum Glaze Ingredient)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Posted
Amount Measure Ingredient -- Preparation Method
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1/3 cup Buns, Rum Raisin Hot Cross (Golden Syrup Ingredient)
1 tablespoon spiced rum -- (15 g)
In a medium saucepan, heat Golden Syrup over medium-high heat until
warmed. Remove from heat, and stir in rum. Return to heat, and cook
for 2 minutes, stirring constantly. Let cool to room temperature.
Glazes can be made a week in advance and refrigerated in an airtight
container. Brushing the Rum Glaze on the hot cross buns while still
warm will help the glaze adhere and allow a small amount to be
absorbed into the bread, further sweetening your rolls.