Czech Prune Crescents
July 16, 2014
"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"
- Serving Size: 1 (233.2 g)
- Calories 820.2
- Total Fat - 33 g
- Saturated Fat - 20.4 g
- Cholesterol - 85.8 mg
- Sodium - 598.3 mg
- Total Carbohydrate - 122.2 g
- Dietary Fiber - 4.5 g
- Sugars - 50.8 g
- Protein - 11.6 g
- Calcium - 83.6 mg
- Iron - 1.4 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.8 mg
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 prunes.
Tips & Variations
No special items needed.