Directions: |
Directions:In bowl add yeast to water, stirring to dissolve yeast. In saucepan heat milk, butter, sugar, and salt to just warm, stirring till butter almost melts. In large mixing bowl stir together 2 cups of the flour and the cinnamon; beat in the milk mixture. Add softened yeast, and eggs; beat well. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough. Continue kneading till smooth and elastic, 5 minutes. Shape into ball. Place dough in lightly greased bowl; turn once to grease surface. Cover let rise till double, 1 to 1 1/2 hours. Punch down; turn out onto lightly floured surface. Divide dough into 2 portions. Cover; let rest 10 minutes. Divide and shape each half into 9 balls. Place 3 inches apart on greased baking sheets. Flatten each of the balls to a 3 inch circle. Cover, let rise in warm place till double, about 45 minutes. With spoon, make a depression in center of each. Spoon a tablespoon of filling evenly into each depression. Bake in 375º oven 15 minutes or till golden brown. Remove pastries to wire rack; cool completely. Dust pastries lightly with sifted powdered sugar
PRUNE FILLING:
In sauce pan combine prunes and enough water to come 1 inch above prunes. Simmer, covered, 10 minutes; drain. Stir in walnuts, sugar, juice, and cinnamon. Cool |
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