Prune Buns
Submitted by msoutdrs
Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.
YIELD
1 batchPREP
30 minCOOK
20 minREADY
1 hrsThese prune buns belong to the old-world tradition of filled sweet rolls - rich, yeasted, and patient.
The sponge goes together the night before with yeast, milk, and flour, then rises until light and bubbly. The next day, a full cup of butter and three beaten eggs fold into the dough for a soft, yielding texture. Each bun gets a hole pressed in with a knife handle, filled with prune preserves or any sweetened fruit you have, then baked immediately and dusted with powdered sugar while still warm.
Think filled yeast buns in the old-country style - no frying required.
Kitchen Tips
- The overnight sponge is not optional - it’s what gives the dough its depth of flavor
- “As soft as can be kneaded” is the goal for the dough; a slightly sticky dough makes a more tender bun
- Fill and bake right away - don’t let filled buns sit, or the preserves soak into the dough before baking
Ingredients
Directions
Make a sponge of the yeast, 1 teaspoon sugar, 1 cup milk, and 2 cups flour.
Beat until smooth.
Set in a warm place and allow to rise overnight or until light and bubbly.
Cream 1 cup sugar and butter together. Add eggs, salt, and milk.
Add the sponge and beat well. Add flour, a little at a time, until a dough as soft as can be kneaded is formed.
Knead until smooth.
Cover with a damp cloth.
Set in a warm place to rise. When double in bulk turn onto lightly floured board.
Shape into buns. Place on well-oiled baking sheet.
Cover and let rise until treble in bulk. With a knife handle, make a hole in the center of each bun.
Fill with prune preserves or any sweetened fruit desired.
Bake immediately in hot oven 15 to 20 minutes.
When baked sprinkle with powdered sugar.
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