Yeasted dough proofed with warm maple syrup wraps a cinnamon raisin and toasted walnut filling, all crowned with a whisked syrup of rice syrup, coconut oil, vanilla, and a splash of rum.
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Preheat oven to 350°F. Whisk together syrup ingredients, combine raisin-walnut filling; set both aside.
In large bowl, combine warm water, maple syrup, and yeast. Proof for 5-10 minutes , or until yeast is activated (foamy). Add melted coconut oil.
In separate large bowl, whisk together flours and salt.
Add enough flour mixture to yeast mixture to create dough that pulls away from sides.
Knead dough about 10 minutes to form soft, smooth dough, using flour as necessary.
Transfer dough to clean, large bowl. Cover with plastic wrap, and rise until doubled in size (about 30 minutes to 1 hour ).
Fold/turn dough. Rise one more time.
Cut dough in half and roll each half to 1/4-inch thick rectangle. Spread 1/3 syrup mixture over dough. Sprinkle 1/2 raisins and walnuts on top. Roll dough into cylinder. Repeat process with second dough.
Cut rolled dough into 2-inch rounds and arrange nestled in two oiled 9-inch cake pans lined with parchment.
Rise dough until doubled in size, approximately 15-20 minutes .
for 25 minutes . Brush remaining 1/3 syrup mixture on top, rotate pans, and for 10-15 minutes more or until firm to touch and golden. Cool and unmold.
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