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Prune Coffee Braid

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Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs)
  Milk 3⁄4 Cup (12 tbs), scalded
  Sugar 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Shortening 1⁄4 Cup (4 tbs)
  Sifted all purpose flour 3 1⁄2 Cup (56 tbs)
  Grated lemon peel 1 Tablespoon
  Egg 1 , beaten
  Prune filling 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Melted butter 2 Tablespoon
  Sugar 2 Tablespoon
  Cinnamon 1⁄2 Teaspoon
Directions

Soften yeast in water.
Combine next 4 ingredients; stir till sugar and salt dissolve.
Cool to lukewarm.
Add about 1 cup flour; beat smooth.
Stir in lemon peel, egg, and yeast: beat well.
Add enough flour to make soft dough.
Turn out on floured surface; knead till smooth.
Place in greased bowl; turning dough once.
Cover; let double.
Punch down, let rest 10 minutes.
Divide dough in half; divide each half in 3 portions.
Roll out a portion to form 12x4-inch rectangle.
Spread with 3 tablespoons Prune Filling; roll and seal edge.
Place on greased baking sheet.
Repeat with two more portions.
Braid 3 strips together; seal ends.
Make second braid in same way.
Brush braids with melted butter; sprinkle with combined sugar and cinnamon.
Let rise about 45 minutes.
Bake at 350° for 25 to 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Cook Time: 
25 Minutes

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