These cinnamon-infused prune bakes will fill the house with the wonderfully evocative aroma of Christmas. They can be enjoyed with a cuppa or a glass of milk at any time of the day. But how wonderful it would be to wake up to a tray of these, warm from the oven, on Christmas morning?
Ingredients
For the yeast dough:
70 g butter
180 ml low-fat milk
350 g wheat flour
1 package of dry yeast
40 g sugar
60 g walnuts
40 g sugar
20 g vanilla sugar
1 tsp cinnamon
1 medium egg white
40 g soft butter
280 g Sunsweet prunes
Icing sugar
Instructions
- Melt the butter and add milk. Mix flour and dry yeast in a bowl. Add the butter/milk mix and knead into smooth dough with a dough hook. Cover the dough and allow to rise for approx. 30 minutes in a warm spot.
- Finely chop the walnuts and mix with sugar, vanilla sugar and cinnamon. Work in egg white.
- Divide dough into four portions. Roll out each portion to a narrow rectangle of about 12 x 24 cm. Apply each rectangle with a quarter of the butter and the walnut mixture. Cut the rectangles in approx. 4 cm wide strips. Wrap one prune into each strip.
- Put the rolls on a backing tray covered with parchment paper. Bake in pre-heated oven at 180° C (Gas: 2-3, Convection: 160° C) for 15-20 minutes. If desired, sprinkle with icing sugar.
