German Christmas Buns

• 4 tbsp dark rum
• 7 oz raisins or sultanas
• 1 lb all-purpose flour
• 3/4 cup reduced-fat milk
• 1/2 oz active dry yeast
• 1/3 cup sugar + 1 tbsp
• 3 sticks butter
• 1 tsp vanilla extract
• 1 None lemon, grated zest
• 1 cup ground almonds
• 1 1/3 cup chopped almonds
• 1 cup powdered sugar

1. Mix the rum and raisins/sultanas and allow to soak. Place the flour in a mixing bowl and make a well in the centre. In a saucepan, heat half of the milk until lukewarm, add the yeast and allow to dissolve. Pour into the well along with 2 tbsp sugar and brush over a little flour. Cover and allow to rest in a warm place for 30 mins.
2. In a saucepan, melt 1 3/4 stick butter and stir in the remaining milk. Add to the flour mixture along with the vanilla extract, lemon zest, ground almonds, remaining sugar and a pinch of salt. Knead with the dough hook of a mixer. Add the raisins and 2/3 cup chopped almonds and knead with your hands. Cover and allow to rest in a warm place for 1 hour.
3. Preheat the oven to 400u0b0F. Line 3 baking sheets with parchment paper. Divide the dough into about 65 pieces and shape into ovals. Place on the baking sheets and flatten with a spoon. Melt the remaining butter and spread half of it over the biscuits. Sprinkle over the remaining chopped almonds and press lightly. Bake one sheet at a time for 12 mins each, until golden brown.
4. Spread the the remaining melted butter over the hot biscuits. Dust with the icing sugar and allow to cool.

dark rum, raisins, flour, milk, active dry yeast, sugar , butter, vanilla, lemon, ground almonds, almonds, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/22795 (may not work)