Prune Coffee Braid
|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)|
|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|
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.