Apple Prune Breakfast Ring
|Lukewarm milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Dry yeast||1 Tablespoon|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Soft shortening||1⁄4 Cup (4 tbs)|
|Sifted flour||3 1⁄2 Cup (56 tbs)|
|Melted butter/Margarine||2 Tablespoon|
|Chopped cooked dried prunes||3⁄4 Cup (12 tbs)|
|Cooked dried prunes||3⁄4 Cup (12 tbs), chopped|
|Diced peeled washington golden delicious apples||1 1⁄2 Cup (24 tbs)|
|Washington golden apples||1 1⁄2 Cup (24 tbs), peeled and diced|
|Lemon juice||1 Tablespoon|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Walnuts||3⁄4 Cup (12 tbs), chopped|
Combine the milk, sugar and salt in a bowl.
Dissolve the yeast in the water, then stir into the milk mixture.
Add the egg and shortening and mix.
Stir in just enough flour to make a soft dough.
Turn out onto a floured board and knead for about 5 minutes or until smooth and elastic.
Place in a greased bowl and turn to grease the surface.
Cover and let rise in a warm place for 1 hour and 30 minutes to 2 hours or until doubled in bulk.
Punch down, then let rise for 30 to 45 minutes or until doubled in bulk.
Roll out on a floured surface to a 9 x 18-inch rectangle and spread with butter.
Combine the prunes with remaining ingredients except icing and spread over dough.
Roll from long side as for jelly roll and seal edge.
Place on a lightly greased baking sheet, seam side down, and form into a circle.
Seal ends together.
Cut 2/3 of the way into the ring from outer edge at 1-inch intervals with scissors, then turn each section slightly to side.
Cover and let rise until doubled in bulk.
Bake at 375 degrees for 25 minutes.
Frost with the confectioners' sugar icing while warm.