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Rum-Raisin Sticky Buns

This is a most impressive coffeecake. No brunch should be without it.

  • 1/4 cup plus 2 tablespoons dark rum, divided
  • 1 cup light or dark raisins
  • 1/2 cup butter, divided
  • 1 1/2 cups pecans, divided
  • 1 cup firmly packed brown sugar, divided
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 pound frozen sweet dough, thawed (Rhodes brand recommended)
  • 1 large egg, beaten to blend with 1 tablespoon water
  • 1/4 cup dark corn syrup (Karo)

In a bowl, pour 1/4 cup of the rum over raisins; let stand until slightly plumped, at least 1 hour.

Spray a 9-inch square springform or regular 9-inch square, deep baking pan. (Do NOT use an 8-inch pan or a throwaway foil pan. They will not contain the volume of the billowing dough as it rises.)

In a food processor, whirl 1 cup of the pecans, 1/4 cup butter, 1/4 cup of the brown sugar, cinnamon, salt and raisins with rum until finely chopped.

On a floured surface, with a floured rolling pin, roll dough into a 16-by-8-inch rectangle. (If dough springs back, let it rest for 5 minutes, then roll again.) Drop blobs of rum-raisin filling onto the dough, then smear it evenly over the dough with a metal spatula, leaving a 1/2-inch margin bare along the long edge closest to you.

Starting at the long edge away from you, roll dough around filling into a cylinder. Brush some egg mixture over bare edge, then pinch against cylinder to seal. Cut the cylinder into 16 equal rounds. (Make the first cut in the middle, then divide from there.)

Place and space rolls evenly in pan. Cover with plastic wrap and let stand in a warm place until doubled, about 40 minutes. Preheat oven to 350 degrees.

Uncover and brush rolls lightly with egg mixture. Bake about 30 minutes until browned and done. Allow to rest 5 minutes.

Remove springform pan rim. (If using a regular pan, invert rolls onto a wire rack, then invert again onto a rimmed plate.)

Make the topping: In a 1 1/2-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, about 3 to 5 minutes. Stir in remaining 2 tablespoons rum.

Pour and scrape evenly over warm rolls. If excess glaze pools at base, spoon back over tops of rolls. Makes 16.

Sunset magazine

Thursday, March 20, 2003

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