Ingredients

  • 1 tablespoon yeast
  • 175 milliliters milk
  • 375 grams flour
  • 65 grams sugar, caster
  • ½ teaspoon salt
  • 55 grams butter, unsalted melted
  • 1 large egg
  • 150 grams prunes, unpitted pitt and pureé
  • 55 grams sugar, caster
  • 55 grams almonds, sliced finely chop, toasted
  • 1 teaspoon cinnamon
  • 55 grams butter, unsalted melted

Directions

1. Combine yeast and milk and let rest until bubblely.
2. Combine flour, sugar, salt. Add butter and egg along with yeast mixture. Knead until smooth. Let rise.
3. Knock back bread and roll into 15x9 inch rectangle. Cut dough into 15 3 inch squares. Place about 2 teaspoons prune pureé in center of each. Bring opposite corners of dough toghether, forming a small square. pinch edges together to seal.
4. In small bowl combine sugar, almonds and cinnamon. Roll dough in butter and then in sugar mixture. Stand rolls on dege, side by side, in greased 9-inch tube pan. Cover and let rise.
5. Preheat oven to 375*F/190*C/GM 5.
6. Bake for 30 to 35 minutes. Cool in pan.

Notes
Serving Ideas:Original serves 8, makes 15 pieces.


Categories
Bread, sweet
Keywords
Bread, sweet
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