Ingredients: |
Ingredients: Prune Filling:
1 lb. prunes, pitted
Poppy Seed Filling:
Poppy seed paste
Saskatoon Filling:
1/4 c. saskatoons
2-3 tsp. sugar or to taste
Crumble:
1 c. flour
1/3 c. butter
1/4 c. sugar
Dough:
1 c. warm water
1 tsp. sugar
2 tbsp. Fleischmann's traditional active dry yeast (not quick rise)
1 c. milk
1/2 c. lard or part butter, softened but not melted
2/3 c. sugar
3 eggs, beaten
4 - 5 c. flour
1 tsp. salt
1/4 tsp. nutmeg
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Directions: |
Directions:
Prune Filling:
Boil prunes in water; drain when soft and mash by hand or with a potato masher.
Saskatoon Filling:
Boil saskatoons in water; drain when soft, add sugar, and mash with a potato masher.
Crumble:
Combine all ingredients with a fork or pastry cutter.
Dough:
Dissolve sugar in lukewarm water and add yeast. Let stand about 20 minutes.
Put milk, lard, and sugar in a saucepan and heat to lukewarm.
Sift 4 cups of flour, salt, and nutmeg into a large bowl. Add milk mixture, eggs, and yeast into flour mixture; add more flour if needed. Mix and knead until smooth; dough should be soft but not stick to hands or bowl. Add more flour if needed. Cover with cloth and let rise in a warm place until double in size (approximately 2 hours). Punch down and let rise for another hour. Remove dough and shape into balls the size of a walnut and place on well greased cookie sheet - should not be touching (try for 12 per cookie sheet). Brush well with melted lard. Make holes in buns using two fingers on each hand in the middle of your buns. Push down and push wide. Put filling in right away otherwise hole with close up.
Once all buns are filled, sprinkle with crumble. Bake at 350ºF (175ºC) for 15-20 minutes.
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This recipe for Poppy or Prune Buns (Ceske Kolace) is from