INGREDIENTS

INSTRUCTIONS

SOURCE;  Desserts from your Bread Machine Perfect Every Time by Lora
Brody, copyright 1994, ISBN #0-688-13071-2. MM corrected and added to
by Ursula R. Taylor. For Dak/Welbilt - program for yeast Or Light Or
sweet bread and press start.  While dough in kneading make syrup. At
the end of the 2nd knead at 98 minutes, remove dough and lightly
grease pan inside the machine. Quickly divide dough into 32 pcs.  No
need to make all the same size,speed is more important here. Roll
dough between palms to make balls & then dip them in the syrup and  put
them back into the machine making several layers. Then all are  back in
machine, shut lid and let it finish. For Hitachi, place  ingredients in
machine, program for bread and press start - while  kneading make the
syrup. When dough is finished 1st rise & had been  knocked down (timer
is 2:24) remove dough and lightly grease the pan  inside the machine.
Proceed as above making 32 pcs. and dippin in  syrup - put in machine
and shut the lid and let it finish its cycle.  For the
National/Panasonic - place all in machine, program for  Variety Bread
and press start.  While dough is kneading prepare  syrup. When the
beeper sounds, remove dough and remove blade as well.  Lightly grease
pan and close the cover.  Put dough on lightly floured  or oiled
surface. Divide dough into 4 pcs, then divide those into 4  and so on
until you have 32 pcs. NO need to make all exactly the same  size -
time is more important - you only have 30 minutes to shape  dough. Roll
pcs. in your palms, dip into syrup and place back in  machine in
layers. When finished shut lid and press Start. For the  Zojirushi -
place all ingredients in machine and program for Basic  White and press
Start. Once the machine starts to knead, set timer  for 35 minutes.
While dough is kneading make syrup. When machine  finishes kneading -
after about 35 minutes - remove pan and then  remove dough and divide
dough and dividie into 32 pcs. Don't fuss  over sizes - time is more
important. Roll pcs. of dough between your  palms to make balls - then
dip in syrup and place back in pan. Close  lid and let it finish it's
cycle. PERSONAL NOTE from Ursula Taylor -  folks this doesn't make
sense cause I have a Zoji = forget setting  the timer - after the 2nd
knead and machine stirs down - then take  the dough out - and form into
32 pcs. otherwise if you put it back in  the machine and it stirs down
- after you've formed the balls - the  stir down is gonna mess up the
shape. Also if you have a finnish pan  ~ put the balls that have been
dipped in syrup in that and finish  them. For the syrup: In a small
saucepan, melt the butter, then stir  in the sugar and water. Bring to
a boil and simmer for 5 minutes.  Stir in the rum and simmer for 5
minutes longer. Remove the pan from  the heat and pour the syrup into a
bowl. Let it cool. Posted to  MM-Recipes Digest V4 #244 by Suzy
<suzy@bestweb.net> on Sep 14, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 14636
Calories From Fat: 7727
Total Fat: 879.2g
Cholesterol: 2998.8mg
Sodium: 14743.6mg
Potassium: 3465.8mg
Carbohydrates: 1445g
Fiber: 49.1g
Sugar: 291.9g
Protein: 225.8g