William's Apple Rum Buns:
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This can be a tasty addition to your late morning Sunday Brunch. |
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What you need. |
What you do. |
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1 & 1/2 tsp. granulated yeast. 1 tsp. sugar. 1 cup lukewarm
water. |
Mix yeast and sugar into water and allow to stand until it begins
to foam. |
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1/4 cup sugar. 4 cups all purpose flour. 1 tsp salt. |
Place flour, sugar, and salt in the bowl of a countertop mixer.
Dump in the yeast mixture and mix thoroughly with a dough hook. |
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1 beaten egg. 2 tbsp. melted butter. |
Add egg and butter to dough and continue to mix. This dough should
be soft and slightly sticky. Add water or flour by the tablespoon
until it is. Cover bowl and allow dough to double in size. (About
1 hour.) Work the dough down with the hook and allow to rise
again. |
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Peel, core and chop 2 cups of tart apples. 2 oz. rum. 1/4 cup
brown sugar. |
Add rum and brown sugar to apples. Cover and allow to blend. |
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1 cup of caramel ice cream topping warmed to soften. 1 cup chopped
pecans. Butter. |
On a flowered board or counter top, roll dough out to a 10 inch
by 20 inch rectangle. Spread the dough with softened caramel
topping. Sprinkle on the nuts. Spread the apple mix over the
nuts. Roll the dough up from the long end to create a 20 inch
long roll. Slice the roll into 12 equal slices and arrange in
an 8 inch by 12 inch baking dish. Cover and allow to rise for
about 30 minutes. |
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Preheat oven to 400 deg. Bake the buns about 25 to 30 minutes
until browned. |
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These buns may be served cold or heated in the microwave. If
you like to gild the lily, the buns may be frosted with a mixture
of rum and powdered sugar. |