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Buns w/Prunes (Rohnudeln mit Zwetschgen) (D, TNT)
Source: I found this recipe in the Swiss magazine Cuisine de Saison
Yield: 12 buns

1 ovenproof dish 30cm (12") long (I used a round Tefal)

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)

For sprinkling on top:
Cinnamon and sugar, or vanilla sugar

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:
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!

Serve with coffee, or use whipping cream or yogurt mousse.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A