Glazed Rum Raisin Cinnamon Ring

Years ago in the Washington, DC area, many seafood restaurants featured warm fresh rum buns. I have been thinking about them a lot lately and I have been wanting to recreate them. Wow! My "Glazed Rum Raisin Ring" turned out to be fluffy, flavorful and fabulous! If you have a chance, try the recipe! It won't disappoint!

candy thermometer

small whisk

medium bowl

ramekin

spoon

knife

baking sheet

silicone baking mat

kitchen shears

plastic wrap

microwave oven

stand mixer

dough hook

oven

1 cup milk

2/3 cup granulated sugar

2 (.25-ounce) packets (1 1/2 tablespoons) dry yeast

1/2 cup butter, softened to room temperature

2 large eggs, room temperature

1/2 teaspoon vanilla extract

1/4 teaspoon salt

4 1/2 cups all-purpose flour plus more for work surface

Filling

6 tablespoons butter, softened to room temperature

1 teaspoon rum extract

1/2 cup granulated sugar

1 1/2 tablespoons ground cinnamon

3/4 cup raisins

Rum Icing

1 cup confectioners’ sugar

1 tablespoon rum extract

2 tablespoons milk

Heat milk in a glass measuring cup to about 100 degrees F. using a microwave oven on high power. This will take about 50 seconds. Pour the warm milk into the bowl of a stand mixer fitted with the dough hook attachment.

With a whisk, manually stir in the sugar and yeast. Let sit until the yeast is foamy, about 5-10 minutes. On low speed, beat in the softened butter until it is slightly broken up.

Add the eggs, one at a time, and then add the vanilla and salt. The butter won’t be fully blended into the mixture.

On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat about 6 minutes longer.

Knead the dough with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl.

Cover the dough loosely with plastic wrap and let sit in a warm place until doubled in size, about 1 to 2 hours. Hint: Set the oven to 200 degrees F. Once heated to that temperature, turn the oven off. Put the covered dough inside the oven and allow it to rise.

Line a large baking sheet with parchment paper or a silicone mat; sprinkle lightly with flour. Place the dough on top and, with lightly floured hands, pat down to roughly form a 12×18-inch rectangle. Make sure the dough is smooth and even.

In a small bowl, combine the butter with the 1 teaspoon rum extract.

Spread the rum butter over the dough.

In another small bowl, stir the cinnamon and sugar together until combined.

Sprinkle cinnamon sugar evenly over the dough. Top with the raisins.

Tightly roll up the dough to form an 18-inch long log. Place a ramekin in the middle. Form the ring of dough around the ramekin. Using kitchen shears, cut 18 1-inch rolls, slicing 3/4 of the way through so they are still connected. Turn the ends of each roll on its side, slightly overlapping.

Cover the wreath loosely with lightly greased plastic wrap. Allow to rise again in a warm environment until puffy, about 45 minutes to 1 hour.

Preheat the oven to 350 degrees F. Bake for 25 minutes, or until the ring is golden brown. Remove from the oven and allow to cool for at least 10 minutes. Carefully remove the ramekin.

Whisk the icing ingredients together in a medium bowl until smooth.

Drizzle icing over the ring.

Cut, serve and enjoy!! Makes 18 servings