|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105Â°-115Â°F)|
|Unsalted butter||1 , melted|
|Sugar||1⁄2 Cup (8 tbs)|
|Flour||4 Cup (64 tbs)|
|Vanilla extract||1 Teaspoon|
|Warm milk||3⁄4 Cup (12 tbs) (105Â°-115Â°F)|
|Dry bread crumbs||1 Cup (16 tbs)|
|Confectioners sugar||1 Tablespoon|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Cream butter and sugar in mixing bowl. Add egg yolks, 1 1/2 cups flour, and mix thoroughly.
2 Add yeast mixture, salt, vanilla, and rum flavoring.
3 Add milk and enough remaining flour to form a soft dough.
4 Knead on lighty floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
5 Cover; let rise in warm place until double€”about 1 hour.
6 Punch down dough. Generously grease 10-inch Bundt pan. Lightly coat pan with bread crumbs. Put dough into prepared pan.
7 Cover; let rise in warm place until double€”about 45 minutes.
8 Bake in a preheated 350°F oven 45 minutes or until done.
9 Cool in pan on wire rack 10 minutes. Then remove from pan. Cool on rack. Sprinkle with confectioners' sugar before serving.