Raisin Mornings Buns

Ingredients:

For the Sponge:

- 2/3 cup whole milk

- 1/2 packet active dry yeast

- 1 cup rye flour

For the Dough:

- Sponge mixture

- 1/2 packet active dry yeast

- 3/4 cup buttermilk or evaporated milk

- 2 1/2 cups all-purpose flour

- 1/4 cup packed brown sugar

- 2 tsp kosher salt

- 1 large egg

- 2 tbsp extra-virgin olive oil, plus more for wrapping

- 3/4 to 1 cup chilled and thinly sliced butter

For the Rum Raisins (Optional):

- 1 cup golden raisins

- 1 oz rum

- 1 tsp pure vanilla extract

- 1/2 cup water

For the Maple Bourbon Butter:

- 4 tbsp butter

- 1/4 cup maple syrup

- 2 tbsp bourbon

For the Filling:

- 3/4 cup packed brown sugar

- Zest of 2 oranges

- Zest of 2 lemons

- 1 1/3 cups finely ground toasted almonds

- 2/3 cups finely ground toasted hazelnuts

- 2 tsp ground cinnamon

- 1/2 tsp kosher salt

- 1 cup rum raisins (optional)

For the Cinnamon Sugar:

- 1/2 cup granulated sugar

- 1 1/2 tsp ground cinnamon

For the Glaze (Optional):

- 2 tbsp strong brewed coffee

- 1 tsp instant coffee

- 3/4 cup powdered sugar

- 1 tsp sweetened condensed milk

Instructions:

1. To make the Sponge: In a stand mixer bowl, whisk together milk, yeast, and rye flour until well combined. Cover it with plastic wrap and let it stand until it doubles in size and becomes porous. This should take 1 to 2 hours.
2. To make the Dough: Add the remaining ingredients, except the butter, to the bowl with the sponge mixture. Fit the mixer with a dough hook and mix it on low until a cohesive dough forms, scraping down the bowl halfway through. It should take around 2 to 3 minutes.
3. Cover the bowl with the dough mixture with plastic wrap and let it stand until it doubles in size. This should take around 1 hour to 1 hour and 30 minutes.
4. Brush two long pieces of plastic wrap with more oil. Cut the dough into 2 equal halves, place each on a piece of oiled plastic wrap, and use a wrap to shape the dough squares. Rewrap each dough with more plastic wrap.
5. Transfer the dough to the refrigerator to chill overnight or for at least 4 hours.
6. For the Rum Raisins (Optional): In a saucepan, add golden raisins, water, rum, and vanilla extract. Simmer over medium heat until the liquid has been absorbed. Let it cool.
7. For the Maple Bourbon Butter: In a mixing bowl combine, butter, maple syrup, and bourbon. Stir until well combined
8. For the Filling: In a bowl, mix together brown sugar, orange zest, lemon zest, almonds, hazelnuts, cinnamon, salt, and rum raisins (optional).
9. Preheat oven to 375°F. On a floured surface, roll the dough into a rectangular shape. Brush each rectangle with maple bourbon butter and sprinkle with the brown sugar mixture.
10. Roll each dough into a tight log, and cut into 8 rolls. Roll each roll into cinnamon sugar.
11. Place rolls in a muffin tin, cover it with plastic wrap and let it rise for around 30 minutes in a warm place.
12. Bake it in the oven until golden brown and cooked through. This should take 25 to 30 minutes.
13. For the Glaze: In a bowl whisk together strong brewed coffee, powdered sugar, instant coffee, and sweetened condensed milk.
14. Once the Raisin Morning Buns are done, place them on a cooling rack. Drizzle with the coffee glaze and serve them warm.
15. Enjoy your delicious and decadent Raisin Morning Buns!