Great-Grandma's Prune Roll |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 24 |
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Here's an old-fashioned favorite that's sure to bring back memories of home cooking. The vanilla glaze adds a perfect hint of sweetness.Marci Kulla, Brush Prairie, Washington Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm milk (110° to 115°) |
1/2 cup butter, softened |
1/2 cup shortening |
3 egg yolks |
3 tablespoons sugar |
1 teaspoon salt |
4 cups king arthur unbleached all-purpose flour |
filling: |
2 cups pitted dried plums |
1/2 cup water |
1/2 cup sugar |
2 tablespoons lemon juice |
1/4 cup butter |
1/2 teaspoon ground cinnamon |
glaze: |
1 cup confectioners' sugar |
1/4 teaspoon vanilla extract |
2 to 3 tablespoons water |
Directions:
1. In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight.
2. In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate.
3. Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 3-in. x 9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each.
4. Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled.
5. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves. Yield: 2 loaves (12 slices each).
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