Rum Raisin Croissants
12 servings
60 minutes
Rugelach with rum-soaked raisins is a refined delicacy of European cuisine, embodying the coziness and traditions of home baking. Their history roots back to ancient pastry traditions where aromatic rum added rich flavor and noble resonance to baked goods. The crispy shortcrust pastry combined with the gentle sweetness of rum-soaked raisins creates a harmonious blend of textures. A light citrus note from orange zest adds freshness, while the glaze made from powdered sugar and rum completes the image of an exquisite dessert. These rugelach are perfect for a cozy tea time or morning coffee, filling the moment with warmth and celebration.
1
Line the baking tray with parchment paper. Preheat the oven: top/bottom heat - about 180 degrees, air temperature - about 160 degrees.
2
For the sandy dough, mix flour with baking powder in a bowl and sift. Add the remaining ingredients, except for the rum raisins, and mix with a mixer (using the dough hook) for a while on low speed, then on high speed until a dough forms. Gently fold in the rum raisins. Divide the dough into two halves. Shape each half into a roll about 45 cm long. Cut each roll into slices 1 cm wide. Form them into croissants, place on a baking sheet, and bake for about 12 minutes.
- Wheat flour: 300 g
- Dr. Oetker baking powder: 0.5 tablespoon
- Sugar: 125 g
- Orange zest: 2 tablespoons
- Butter: 150 g
- Chicken egg: 1 piece
- Rum: 2 tablespoons
- Raisin: 125 g
3
Remove the croissants with the paper onto a kitchen rack and let cool.
4
For the glaze, mix powdered sugar with rum or water and coat the croissants with the resulting glaze.
- Powdered sugar: 100 g
- Rum: 2 tablespoons