Georgian fruit buns
24 buns
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Baking powder |
| 2 | teaspoons | Cinnamon ground |
| 6¼ | cup | Wheat all-purpose flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | All spice |
| 12 | grams | Brown sugar* |
| ½ | cup | Karo white syrup* |
| 2 | cups | Raisins |
| 2 | cups | Cream OR- |
| 2 | cups | 1/2 & 1/2* |
| ½ | cup | Cream cheese* |
| 4 | cups | Apples diced 1/4\" |
| ⅓ | cup | Prunes pureed |
| ⅓ | cup | Apple sauce |
| ⅓ | cup | Peaches pureed |
| ⅓ | cup | Water |
Directions
Mix the dry ingredients together in a large mixing bowl. Pour the syrup, the purees, and the water over the dry mixture. Add the cream cheese in chunks. Mix by hand using your hands by working your hands under the dry ingredients from the sides. Use a folding motion and mix until all ingredients are throughly blended together. Add the diced apples and the raisins. Mix them into the dough by the same folding method. Add the cream or ½ & ½ and fold until completely blended. Make 24 round balls of the dough. Place on a well greased baking sheet, slightly squash the top of each loaf and bake for 50-55 minutes in pre-heated 300 degree F oven. NOTE: Honey may be substituted for the Karo syrup. Ingredients that are marked with an (*) are US equivalents for products not available here in this country.
ORIGIN: Larisa & Grigori Yashevlenko, Tblisi-Georgia, circa 1995 Submitted By DON HOUSTON On 09-24-95