Title: Prune Buns
Categories: Bread
Yield: 6 Servings
| 1 | | Cake dry yeast |
| | | OR 1 cake compressed yeast |
| 1 | ts | Sugar |
| 1 | c | Sugar |
| 1 | c | Butter or butter substitute |
| 6 | c | Flour |
| 2 | c | Flour |
| 1 | c | Milk, scalded and cooled |
| 3 | | Eggs, well beaten |
| 2 | ts | Salt |
| 2 | c | Milk, scalded and cooled |
Make a sponge of the yeast, 1 tsp sugar, 1 cup milk, and 2 cups flour. Beat
until smooth. Set in a warm place and allow to rise overnight or until
light and bubbly. Cream 1 cup sugar and butter together. Add eggs, salt,
and milk. Add the sponge and beat well. Add flour, a little at a time,
until a dough as soft as can be kneaded is formed. Knead until smooth.
Cover with a damp cloth. Set in a warm place to rise. When double in bulk
turn onto lightly floured board. Shape into buns. Place on well-oiled
baking sheet. Cover and let rise until treble in bulk. With a knife
handle, make a hole in the center of each bun. Fill with prune preserves or
any sweetened fruit desired. Bake immediately in hot oven (450ø F) 15-20
minutes. When baked sprinkle with powdered sugar. 36 servings. Mrs.
George Rada, Verona, MT.