Rum Buns Food

CHEF JOHN'S HOT BUTTERED RUM

Steps:

• Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
• To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.

EASY RUM BUNS

Steps:

• In a medium saucepan, melt the butter. Add the sugar and rum and blend well, stirring until sugar is dissolved.
• Pour over the rolls in their foil package. Wrap tightly with foil and refrigerate overnight.
• When ready to serve, bake rolls in a 325-degree oven for 25 minutes.

RUM BUNS

Steps:

• Pour scalded milk over 1/4 cup sugar, shortening and salt.
• Cool to lukewarm and sprinkle yeast into it. Beat with rotary beater until smooth.
• Add beaten egg and 1 1/2 teaspoons rum extract.
• Add half the flour and beat with rotary beater until smooth.
• Add remaining flour and mix until smooth. Cover with towel and let rise in a warm place (80 to 85 degrees) until double in bulk - about 3 hours.
• Roll dough into 2 strips, each 12 inches long, 1/2 inch thick and 4 inches wide.
• Brush top with melted butter and sprinkle with remaining 1/4 cup sugar and raisins. Roll up, pulling dough out at edges to keep it uniform.
• It should be 15 inches long when rolled.
• Cut rolls in crosswise slices 3/4 inch thick. Place in 3 inch greased muffin tins; cover with towel and let rise in a warm place until doubled in bulk.
• Bake at 400 degrees for 15 to 20 minutes.
• **To make icing, blend confectioners sugar, hot water and rum extract.
• As soon as rolls are taken from oven, brush top with the icing.

RUM BUNS

Steps:

• For the Buns: dissolve the yeast in warm water and set aside for 10-15 minutes to proof.
• In a large bowl, combine the scalded milk, softened butter, sugar, eggs, salt and rum flavoring.
• Beat until well blended and add the yeast mixture.
• Add the flour; beat until well mixed and the dough leaves the sides of the bowl.
• Turn out on a floured surface and knead about 5 minutes, or until the dough is smooth and elastic.
• Grease a large bowl and place the dough in it; turn to grease the top.
• Cover and let rise in a warm place until doubled (about 1 1/2 hours).
• Punch the dough down and divide in half.
• Roll each dough half out on a floured surface to a 13x8" rectangle.
• Brush with melted butter.
• Combine the brown sugar, raisins and cinnamon and sprinkle over the dough rectangles.
• Roll each rectangle from one of the long sides jellyroll style and seal the edges.
• Slice in 1 1/2" slices and place 1" apart in a greased 13x9" pan and a greased 8" square pan.
• Cover and let rise again for about 30 minutes, or until doubled again.
• Bake at 400 degrees for 15-20 minutes or until golden; remove from pans and cool on racks.
• While still warm, drizzle the glaze over the buns.
• For the Glaze: Combine the powdered sugar, milk and rum flavoring; blend well.
• Drizzle over buns.

RUM RAISIN BREAD

Steps:

• In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.
• Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.
• If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

RUM BUNS

Steps:

• 1. Thaw dough. After first rising, roll dough into a 10x14-inch rectangle. Combine rum extract, powdered sugar and water; mix until smooth. Spread soft butter and half the powdered sugar mixture over dough. Sprinkle with cinnamon. Nuts and jelly may be added now if desired.* Roll as for a jelly roll, starting with long side.Cut into 12 slices.( a thread, string or dental floss wrapped around and pulled in opposite directions is an easy way to cut). Put each cut piece in a well sprayed muffin cup, cut side down. Set in warm place and allow to rise until double. Bake in 350^ oven for 25 minutes. Remove from pans. Drizzle remainder of powdered sugar mixture over hot buns--- *NOTE: Softened cream cheese can be used instead of the softened butter and coconut may be used before rolling up.

RUM-RAISIN STICKY BUNS

Steps:

• In a bowl, pour 1/4 cup rum over raisins; let stand until slightly plumped, at least 1 hour.
• Butter a 9-inch square springform or regular baking pan.
• In a food processor, whirl 1 cup pecans, 1/4 cup butter, 1/4 cup brown sugar, cinnamon, salt and raisins until finely chopped.
• On a floured surface, with a floured rolling pin, roll bread dough into a 16x8-inch rectangle (if dough springs back let it rest for 5 minutes and try again).
• Spread rum-raisin filling over dough, leaving a 1/2-inch margin bare along one long edge.
• Starting at opposite edge, roll dough around filling into a cylinder; brush egg mixture over the bare edge, then pinch against cylinder to seal.
• Cut off ragged ends, then cut cylinder into 16 equal rounds and space them evenly, cut side down, in the pan.
• Cover with plastic wrap and let stand until doubled, about 40 minutes.
• Uncover and brush rolls lightly with egg mixture; bake in a 350° oven until browned, 25-30 minutes.
• Remove pan rim, or if you're using a regular pan, invert rolls onto a wire rack then invert again onto a rimmed plate.
• In a 1 1/2-2 quart pan over medium-high heat, combine remaining 3/4 cup brown sugar, 1/4 cup butter and 1/2 cup pecans with corn syrup; stir until mixture is thick and bubbling, 3-5 minutes; stir in remaining 2 tablespoons rum.
• Pour and scrape evenly over warm buns, if excess glaze pools at base, spoon over tops of buns.
• Serve warm.

CHEF JOHN'S HOT CROSS BUNS

Steps:

• Place currants in a small bowl. Heat rum until steaming in a small pan and pour over currants to soften them, about 2 hours. Drain; reserve liquid for another use.
• Whisk warm milk, 1/4 cup flour, and yeast together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
• Flatten dough into a large oval about 1/2 inch thick. Sprinkle currants evenly over surface of dough. Fold dough into thirds. Turn and fold into thirds again. Reshape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
• Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Flatten out dough into an even shape. Divide into 16 equal pieces using a bench scraper.
• Line a baking sheet with a silicone mat.
• Roll each piece of dough into a round ball. Arrange evenly on prepared baking sheet. Let rise 15 minutes.
• Mix 1/4 cup water and 1/3 cup flour together in a mixing bowl until mixture is thick enough to hold its shape but thin enough to pipe. Transfer mixture to a piping bag.
• After buns have risen 15 minutes, pipe a cross on top of each. Let rise until doubled from original dough balls, another 15 or 20 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Transfer pan to preheated oven. Bake until golden brown, about 15 minutes.
• Combine 1/4 cup sugar and 3 tablespoons water in a pan over medium heat. Bring to a simmer and cook until sugar dissolves and mixture starts to thicken, or until it reaches a temperature of 225 degrees F. Remove from heat.
• Let buns cool on a rack for 5 minutes before glazing. Brush glaze lightly over the tops of the buns.

TASTY BUNS

Steps:

• Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
• Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
• Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
• Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.