I haven’t done any baking in a long time, so I figured Christmas was the right time to take it up again. Some time ago I came across the recipe for the famous Rum Buns, a staple of dining at Washington’s Flagship restaurant. I remember when I was kid, my parents would dress up nice and have a night out at Flagship, and I’d always look forward to a doggie bag with a Rum Bun. Yum!
So, anyway. I picked up a nice bowl mixer with dough attachment, all ready to bake. Then I stopped by the grocery store for supplies.
Imitation rum extract is $3 an ounce, and the recipe calls for 8 ounces — $24 just for one ingredient. $8 for yeast. Cinnamon. Sugar. Corn syrup.
Yikes.
I gave up. The recipe makes 24 buns, each one would probably cost $4. It’s just cheaper and easier to buy a roll of Pillsbury dough.
But hey — if you’re a big spender, go for it. The recipe for Flagship Rum Buns is in the extended entry. Yum.
FLAGSHIP RUM BUNS
DOUGH
2 pounds, 1 ounce all-purpose flour
6 ounces granulated sugar
5 ounces raisins
4 ounces vegetable shortening
4 ounces butter (unsalted, room temperature)
2 tablespoons grated nutmeg
1 teaspoon ground bakers cinnamon
1 ounce table salt
1 cup water (100 degrees)
4 ounces fresh yeast
1 cup pasteurized or fresh eggs
2 ounces rum extract
1 cup whole milk
CINNAMON-SUGAR MIX
2 tablespoons of cinnamon
1 cup sugar
GLAZE
1 cup water
1/2 cup rum extract
6 ounces granulated sugar
ICING
2 ounces rum extract
2 ounces light corn syrup
1 ounces unsalted butter (melted)
12 ounces confectioners sugar
In mixing bowl fitted with a dough hook, combine all dough ingredients. Mix for 20 minutes until dough is smooth, place on floured tray and let sit at room temperature for 10 minutes. Then refrigerate overnight.
Preheat oven to 400 degrees. Flour work surface and roll dough out 4 inches by 20 inches. Brush with melted butter (not in above ingredients) and sprinkle with cinnamon sugar mix as needed. Roll dough strips tightly together. With knife, cut into sections three fingers wide and place in greased (not in above ingredients) muffin pans. Place a towel over the buns and proof them (let them rise until double in size — takes between 30 and 60 minutes, depending on the temperature of the room). Then bake in oven for 25 to 30 minutes or until done. Turn pans occasionally for even baking. Remove from oven and brush with glaze immediately. Cool for at least 10 minutes, then coat with icing before serving.
Yield: 24 buns.
