Here's an old-fashioned favorite that's sure to bring back memories of home cooking. The vanilla glaze adds a perfect hint of sweetness.—Marci Kulla, Brush Prairie, Washington
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm milk (110° to 115°)
- 1/2 cup butter, softened
- 1/2 cup shortening
- 3 egg yolks
- 3 tablespoons sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
- 2 cups pitted dried plums
- 1/2 cup water
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 1/4 cup butter
- 1/2 teaspoon ground cinnamon
- 1 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
- 2 to 3 tablespoons water
- In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight.
- In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate.
- Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 3-in. x 9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each.
- Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled.
- Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves. Yield: 2 loaves (12 slices each).
Originally published as Great-Grandma's Prune Roll in Country February/March 2005, p49
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