Sunset FEBRUARY 2003
1. 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.
2. In a food processor, whirl 1 cup pecans, 1/4 cup butter, 1/4 cup brown sugar, cinnamon, salt, and raisins with rum until finely chopped.
3. On a floured surface, with a floured rolling pin, roll bread dough into a 16- by 8-inch rectangle. (If dough springs back, let rest for 5 minutes, then roll again.) Spread rum-raisin filling over dough, leaving a 1/2-inch margin bare along one long edge.
4. Starting at opposite edge, roll dough around filling into a cylinder. Brush egg mixture over bare edge, then pinch against cylinder to seal. Cut off ragged ends, then cut cylinder into 16 equal rounds. Space rolls evenly, each on a cut side, in pan. Cover with plastic wrap and let stand until doubled, about 40 minutes.
5. Uncover and brush rolls lightly with egg mixture. Bake in a 350º regular or convection oven until browned, 25 to 30 minutes. Remove pan rim (if using a regular pan, invert rolls onto a wire rack, then invert again onto a rimmed plate).
6. In a 1 1/2- to 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 to 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.
Nutritional analysis per sticky bun.
Go to full version of