CZECH PRUNE CRESCENTS
This is yeast bread that has a prune filling. I am not sure of the name in Czech. It rises overnight in refrigerator. It is a very old recipe that uses lard or butter but I listed butter. Libbie put lard in her recipe so I am guessing that is what she used. If any one knows what this is called in Czech please food.com mail me so I can add it. Another one of Libbie's recipes. this makes a HUGE amount i think you could do half and be ok im guessing these are like a christmas kinda bread but i dont know for sure it makes a soft fine grained bread
Provided by Dienia B.
Categories Yeast Breads
Time P1DT30m
Yield 4 rolls
Number Of Ingredients 11
Steps:
- Dissolve yeast in 1/4 cup warm water.
- Mix flour, salt, sugar.
- Cut in butter or lard.
- Add milk, egg yolks, and yeast.
- Mix well and refrigerate overnight. the dough is VERY soft and you need it to be cold to even work with it ,it does rise in frig very well . i always use gluten in my baking .
- Divide into 4 pieces. use floured hands to do this dough is still soft
- Roll out (EACH PIECE) 1/4 inch thick.
- Spread on filling and roll up like a jelly roll. i sprayed cookie sheet with pam and patted out with floured hands
- Place on a cookie sheet (It doesn't say to make a crescent shape but I think you do here).and you need LARGE COOKIE SHEET. as you see from pictures they rose and spread like crazy
- Let rise 1 hour. (IT DID NOT TAKE AN HOUR FOR ME TO GET DOUBLED ).
- Bake 30 minutes at 350 degrees Fahrenheit.
- Ice with powdered sugar frosting, warm or cold.
- FILLING:.
- Beat 3 egg whites until stiff.
- Add 1 cup sugar.
- Fold in 1 cup cooked cut up prune.
Nutrition Facts : Calories 1282.8, Fat 53, SaturatedFat 31.9, Cholesterol 255.1, Sodium 777.8, Carbohydrate 184.2, Fiber 7.3, Sugar 73.4, Protein 22.1
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