German Christmas Buns

Directions

1. 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. 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. 3
   Preheat the oven to 400°F. 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. 4
   Spread the the remaining melted butter over the hot biscuits. Dust with the icing sugar and allow to cool.