Braided pastry with prunes
Description
Perfectly pairs with tea and coffee. Among all the yeast cakes I've ever made, this braid turns out the most tender and fluffy. And the filling of prunes and nuts complements the taste of the bun very well. For this recipe, it's best to use large, "meaty" prunes—this way, the pastry with the fluffy dough will turn out juicy.
Instructions
- 1
Step 1
1. In a blender bowl, mix flour, yeast, milk, water, egg, 1/4 cup of butter, and salt. Knead the dough.
- 2
Step 2
2. Leave the dough in a warm place for an hour to double in size.
- 3
Step 3
3. In a separate bowl, mix the chopped prunes and walnuts, zest, nutmeg, 2 tablespoons of butter, and 2 tablespoons of sugar. Place the dough on a baking sheet and put the prepared prune filling along the center.
- 4
Step 4
4. Cut the dough as shown in the picture and braid the strips of dough into a braid.
- 5
Step 5
5. Bake the pie at 190 degrees for 15-20 minutes.