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1 ovenproof dish 30cm (12") long (I used a round Tefal)
Dough:
Filling:
For sprinkling on top:
Put everything in the bread maker, on dough cycle, including both mixing and raising ingredients. Leave for 1-1/2 hour.
Open each prune, discard the pit and replace it with 1/2 cube of dark sugar (sometimes available in Israel) - the recipe says 1 whole cube.
Oil mold with a little margarine.
Sprinkle a little flour on a board and with a rolling pin open the masse of dough in a sheet of 5mm (1/4") thick. Cut in 12 equal sizes. In each square, place a plum and seal the dough.
Place the buns in the baking pan (seal down). Let raise for 20 minutes.
Preheat oven to 200°C (390°F). Bake on the middle rack for 20-25 minutes.
Un-mold, brush the buns with cold milk and sprinkle cinnamon and sugar on the top, or use vanilla sugar instead.
The leftovers should be frozen, and re-heated in the oven.
Poster's Notes:
Serve with coffee, or use whipping cream or yogurt mousse.
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
500g (1 lb. 2 oz.) flour
20g (2/3 oz.) yeast
3 tbsp. Demarera sugar
2-1/2dl (1 cup) tepid milk (I used cold)
Zest of 1 lemon
1 pinch of salt
60g (2 oz.) softened butter (I used margarine)
1 egg
12 Santa Rosa prunes
12 brown sugar cubes (see directions)
Cinnamon and sugar, or vanilla sugar
A little too late for some of you to prepare a batch for the break fast, but couldn't resist sharing a great recipe found in the Swiss magazine Cuisine de Saison. We loved it!