METHOD
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raisins and rum
Combine the raisins and the rum in a small saucepan and warm over a medium heat. Remove from the heat and let the mixture cool completely.
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Knead into a shiny dough
Add the flour, milk and yeast to a bowl of a stand mixer fitted with a dough hook. On low speed, mix until dough forms, for about 5 minutes. Gradually add the salt and tablespoon sized chunks of soft butter. Wait to add in the next chunk of butter until the last has been incorporated into the dough. Mix on medium speed for another 5 minutes, then add the raisins and rum mixture and mix for another minute.
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leave to rise
Cover the bowl with plastic wrap or kitchen towel and let rise at room temperature for 1 hour or until dough has doubled in size.
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Divide the dough
Turn out the dough onto a floured surface and divide the dough into 4 equal pieces. Knead and form dough into rolls and place each roll into a bread pan lined with baking paper. Cover with plastic wrap or kitchen towel and let rise at room temperature for 60 - 90 minutes or until dough has doubled in size. Preheat the oven to 210 °C / 410 °F.
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bake
Gently brush the entire surface of the loaf with milk. Transfer to the oven and bake for 40 – 45 minutes at 200 °C / 395 °F. Remove from oven and let cool on cooling rack.
