Recipe

Apricot Prune Filled Czechoslovakian Filled Sweet Buns Recipe

	Chefmeow / All my dishes 2 years, 6 months ago These are very time consuming but well worth the effort. Makes 48 delights sure to please a large crowd. Enjoy Prep:45m Cook:20m Servings:48	Chefmeow
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notyourmom

henrie

juliecake

Ingredients

1 package active dry yeast

1/2 cup butter

1/4 cup granulated sugar

3 eggs

1 teaspoon salt

1 teaspoon finely grated lemon peel

6 cups all purpose flour

1 cup light cream

Apricot Prune Filling:

1 cup chopped dried apricots

1 cup chopped pitted prunes

2/3 cup sugar

3 tablespoons butter

1 teaspoon grated orange peel

1/2 teaspoon ground cinnamon

1 teaspoon vanilla

Directions

In a small bowl dissolve the dry yeast in 1/4 cup lukewarm tap water then set aside.

In a large bowl cream butter and sugar together until mixture is fluffy.

Add 2 eggs 1 at a time beating well after each addition.

Stir in salt and grated lemon peel then add yeast and mix well.

Add 2 cups of the flour and mix well again.

Add cream and remaining flour alternately in small portions mixing well after each addition to make a soft dough that pulls away from the sides of the bowl.

Turn dough onto a floured surface and knead until dough is smooth and elastic and no longer sticky.

Grease a large bowl then form dough into a ball then put in bowl and turn dough over once.

Cover with a damp kitchen towel and put in a warm place and allow dough to rise until doubled in bulk.

Prepare filling.

Grease 2 large baking sheets and set aside.

Punch down dough and form into a ball then transfer to a floured surface.

Knead lightly then divide dough in half then roll out each half separately to a thickness of 1/4".

Cut the dough into 3" squares.

Place 1 rounded teaspoon of filling in the center of each dough square toward the center of the square and pinch the four corner points together in the center over the filling.

Place on greased baking sheets about 1" apart and let rise in a warm place until doubled.

Preheat oven to 350.

Beat remaining egg well and brush tops of the pastry with beaten egg.

Bake on the middle rack of the oven for 20 minutes.

Sift confectioners' sugar over the tops of the pastry while they are still warm.

To make filling put chopped dried apricots and chopped pitted prunes into a saucepan with enough cold water to cover then bring to a boil and simmer for 15 minutes.

Drain of all liquid in the pan and add sugar, butter, orange peel and cinnamon to the fruit in the pan.

Cook over low heat stirring constantly for 10 minutes then remove from heat and stir in vanilla extract.

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Comments

henrie 1 year, 8 months ago said:
Chefmeow, GF, I know how I missed this recipe since it was posted 10 months ago, and I've been a member since then. Sure am glad it popped up at the side bar when I was looking at another recipe. If I could give you 100 for this one I certainly would, I love these and have been looking for this recipe ever since my Czechoslovakian girlfriend's mom made these years ago in Texas. I ask her if she had the recipe but she couldn't find it and her mom has since passed away so it's gone with her. What a treat to have found this one you posted, thank you from the bottom of my heart.

chefmeow 1 year, 8 months ago said:
HEnrie, you are very welcome. Glad you found it, these are really good. I have so many of your recipes marked it is unbelievable. Glad I could pass one your way. Cat

juliecake 1 year, 7 months ago said:
This looks fantastic, I must give these a try...very soon! Thanks.

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