Rum Fruit Dumplings (Apricot/Rum)
Adapted from various Volga River Germans from Russia heritage
sources for Weihnachten, including Fullerton, ND and Manly, IA.
1 1/3 c. water
1 c. honey
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground cloves
8 tbsp. peanut oil
Heat in 2-quart saucepan all ingredients over medium-low heat
until mixture begins to bubble
3 c. wheat flour, including 1/2 cup finely ground wheat flour
1 1/2 tsp. salt
3 tsp. baking powder
1-1 1/3 c. clarified butter
1/3 c. peanut oil
1 c. milk
additional clarified butter
Mix dry ingredients. Cut in the melted butter and peanut oil,
then add milk. Roll dough on floured board until approximately 9"x13"
rectangle. Brush dough with clarified butter.
5 c. chopped dried Turkish apricot halves, moistened with water.
When apricot halves are well drained, add 8 tbsp. Bacardi white
rum, set aside 15 minutes for rum to absorb fully.
Sprinkle diced rum fruit (apricots) into dough and spread within
1 1/2 inches from dough edge. Roll up dough from one long edge,
like a jelly roll, and cut/slice into one inch slices. Lay slices
flat in 9"x13" pan, closely crowded. Then top with poured
syrup. Bake at 375° for 35-40 minutes.
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