Prune Coffee Braid Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs), scalded | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Shortening | 1/4 Cup (16 tbs) | |
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| Lemon peel | 1 Tablespoon, grated | |
| Egg | 1 , beaten | |
| Prune Filling | ||
| Melted butter | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Cinnamon | 1/2 Teaspoon | |
Directions
Soften yeast in water.
Combine next 4 ingredients; stir till sugar and salt dissolve.
Cool to lukewarm.
Add about 1 cup flour; beat smooth.
Stir in lemon peel, egg, and yeast: beat well.
Add enough flour to make soft dough.
Turn out on floured surface; knead till smooth.
Place in greased bowl; turning dough once.
Cover; let double.
Punch down, let rest 10 minutes.
Divide dough in half; divide each half in 3 portions.
Roll out a portion to form 12x4-inch rectangle.
Spread with 3 tablespoons Prune Filling; roll and seal edge.
Place on greased baking sheet.
Repeat with two more portions.
Braid 3 strips together; seal ends.
Make second braid in same way.
Brush braids with melted butter; sprinkle with combined sugar and cinnamon.
Let rise about 45 minutes.
Bake at 350° for 25 to 30 minutes.
Combine next 4 ingredients; stir till sugar and salt dissolve.
Cool to lukewarm.
Add about 1 cup flour; beat smooth.
Stir in lemon peel, egg, and yeast: beat well.
Add enough flour to make soft dough.
Turn out on floured surface; knead till smooth.
Place in greased bowl; turning dough once.
Cover; let double.
Punch down, let rest 10 minutes.
Divide dough in half; divide each half in 3 portions.
Roll out a portion to form 12x4-inch rectangle.
Spread with 3 tablespoons Prune Filling; roll and seal edge.
Place on greased baking sheet.
Repeat with two more portions.
Braid 3 strips together; seal ends.
Make second braid in same way.
Brush braids with melted butter; sprinkle with combined sugar and cinnamon.
Let rise about 45 minutes.
Bake at 350° for 25 to 30 minutes.
Chef
