Yield: 1 servings

Measure Ingredient
6 tablespoons Milk
2 packs Active dry yeast or 2
Cakes compressed
1 teaspoon Salt
2 tablespoons Sugar
1 pounds Prune
1 tablespoon Sugar
1 tablespoon Butter
½ cup Butter; soft
4 Eggs
4 Egg yolks
4 cups All-purpose flour;
½ teaspoon Cinnamon
½ teaspoon Vanilla


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

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