Prune Buns
Yield
1 batchPrep
30 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
yeast, compressed
|
* |
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
milk
scalded and cooled |
|
| 1 | teaspoon |
sugar
|
|
| 3 | large |
eggs
well beaten |
|
| 1 | cup |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| 1 | cup |
butter
|
|
| 2 | cups |
milk
scalded and cooled |
|
| 6 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
yeast, compressed
|
* |
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
scalded and cooled |
|
| 5 | ml |
sugar
|
|
| 3 | large |
eggs
well beaten |
|
| 237 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 237 | ml |
butter
|
|
| 473 | ml |
milk
scalded and cooled |
|
| 1.4 | l |
all-purpose flour
|
|
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.
