Great-Grandma’s Prune Roll
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
YIELD: 2 loaves (12 slices each).
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
Ingredients
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1 package (1/4 ounce) active dry yeast
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1 cup warm milk (110° to 115°)
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1/2 cup butter, softened
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1/2 cup shortening
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3 large egg yolks
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3 tablespoons sugar
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1 teaspoon salt
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4 cups all-purpose flour
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FILLING:
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2 cups pitted dried plums (prunes)
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1/2 cup water
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1/2 cup sugar
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2 tablespoons lemon juice
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1/4 cup butter
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1/2 teaspoon ground cinnamon
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GLAZE:
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1 cup confectioners' sugar
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1/4 teaspoon vanilla extract
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2 to 3 tablespoons water
Directions
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1.
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.
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2.
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.
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3.
Preheat oven to 350°. Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 13x9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each.
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4.
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 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled.
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5.
Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.
Nutrition Facts
1 slice: 257 calories, 11g fat (5g saturated fat), 43mg cholesterol, 163mg sodium, 37g carbohydrate (18g sugars, 2g fiber), 3g protein.
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