Apricot Prune Filled Czechoslovakian Filled Sweet Buns Recipe

How to make it

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• 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.