Yield: 1 servings
|2 packs||Active dry yeast or 2|
|½ cup||Butter; soft|
|4 cups||All-purpose flour;|
Recipe by: The American Heritage Cookbook - ISBN 0-8281-04-03-4 Heat milk until lukewarm, add yeast, and let stand several mins to dissolve. Stir in salt and sugar. Put butter in a large mixing bowl, add 1 whole egg and 1 egg yolk, beating very hard. Continue adding 1 whole egg and 1 egg yolk, followed each time by hard beating. When all the eggs have been used, mix in yeast and then flour, beating hard. Cover with a tea towel and place in a warm spot until double in size. Pinch off pieces of dough and shape into smooth balls the size of a large walnut. Place 2 inches apart on a buttered baking sheet, cover, and let rise in a warm place for 30 mins. Press a hollow in the center of each with your thumb and fill the cavity with marmalade, jam, or prune filling. Bake in a preheated 350°F oven for 20 mins. Remove from oven and, when cool, sprinkle tops generously with confectioners' sugar. TO MAKE PRUNE FILLING: Cook prunes according to package directions. When tender, drain, discard pits, and chop coarsely. Stir in sugar, softened butter, cinnamon, and vanilla. Taste and add sugar if necessary.
From: Dan Klepach