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Prune Kolaches
home :: des moines cooks :: In the Kitchen With FEBRUARY/MARCH 2019

Prune Kolaches


1 cup warm water
1 teaspoon salt
1 egg
2 tablespoons butter at room temperature
3 cups bread flour
¼ cup sugar
3 teaspoons bread machine yeast

2 cups pitted prunes
2 cups prune juice or water
¼ cup sugar
1 teaspoon ground cinnamon or to taste
½ teaspoon ground cloves or to taste
2 tablespoons lime juice

1 cup sugar
½ cup all-purpose flour
2 tablespoons butter, melted
1 teaspoon cinnamon (optional)

Place the warm water, salt, egg, and 2 tablespoons butter in the pan of a bread machine. Add bread flour and pour ¼ cup sugar on the edge of the pan. Make a shallow hole in the flour and add yeast. Close the lid and set machine for the dough cycle.

While dough is mixing, combine prunes, prune juice, ¼ cup sugar, cinnamon, cloves, and lime juice in a saucepan. Bring to a boil, then reduce heat to low and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until mixture is smooth.

When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small-size pieces. Cover with greased plastic wrap and set aside for 10 minutes.

For topping, in a small bowl mix together 1 cup sugar and ½ cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel.

Preheat oven to 350°F. Grease a large baking sheet or it can be lined with parchment paper.

Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one; fill each hole with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes.

Bake until the tops are lightly browned, 14 to 16 minutes. Makes 20 kolaches. Recipe from

*See more recipes in our bread collection

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