Raisin Pecan Buns

These raisin pecan buns are soft, mildly sweet dough braided with a spiced filling made with rum-soaked raisins and pecans. They are a decadent breakfast treat or afternoon snack best served warm right out of the oven. Instead of raisins and pecans, you can use dried cranberries and walnuts. No rum, no problem, just use orange juice or water.

Raisin Pecan Filling	Dough
180 g Raisins 120-150 ml Dark rum 90 g Pecans, toasted ½ tsp Cinnamon powder ½ tsp Cardamon powder	500 g Plain flour 2 tbsp Brown sugar ½ tsp Fine sea salt 7 g Instant dry yeast 65 g Butter, softened 220 ml Milk, lukewarm 2 tbsp Apricot jam, to glaze (optional)

Soak raisins in rum for at least 2 hours or up to overnight to plump them up at room temperature. Drain excess rum from raisins. Place them in a food processor with pecans and spices. Process everything together until you have a mince-like mixture.
Mix the flour, sugar and salt in the bowl of your mixer fitted with a dough hook. Add the yeast to the mixture. Add the softened butter and milk, then knead everything for 8-10 minutes at low until you have a smooth dough. Cover and leave to rest for 1-2 hours until doubled in size.
Turn out onto a lightly floured work surface. Divide the dough into 8 even portions. Roll each portion of dough into 20cm square. Cut the square dough into four 5cmx20cm strips. Cut each strips into 3 thinner strips, leaving ends intact. Arrange the 4 strips into a tic-tac-toe layout. Place one portion of filling in the middle and weave the dough strips over and under each other. Turn it over and place it in a greased muffin form or just place it on a baking tray lined with parchment paper. Repeat with the remaining 7 dough portions. Cover with a clean tea towel and set aside for 1 hour until puffy.
Preheat the oven to 180C/350F. Brush the buns with a little water or milk. Bake in the middle of hot oven for 30 minutes until golden. Warm the apricot jam and brush the bread while they are still warm.