Name: Prune-Filled Buns (Kolache)
Yield: 24 buns
Cuisine: Czech
Ingredients: 3 teaspoons active dry yeast; 2 cups diced pitted prunes; 2 cups water; ½ cup milk; 1 tablespoon finely grated orange zest; Pinch of freshly grated nutmeg; 2 tablespoons sugar; 1 cup unbleached all-purpose flour (spoon flour into dry-measure cup and level off); 12 tablespoons (1½ sticks) unsalted butter, softened; ½ cup sugar; 1 teaspoon salt; 4 large egg yolks; 3½ cups unbleached all-purpose flour (spoon flour into dry-measure cup and level off); ½ cup warm water (110 degrees)

Preparation info

24
buns

Difficulty
Easy

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

These delicate prune buns are a mainstay of eastern European baking. If you’re not crazy about prunes, substitute dried apricots for the filling.

Ingredients

Sponge

3 teaspoons active dry yeast
½ cup warm water (110 degrees)
1

Method

For the sponge, whisk the yeast into the water and stir in the flour. Cover the bowl with plastic wrap and set aside until the sponge is risen and bubbly, about 20 minutes.
For the dough, beat the butter with the sugar and salt in the bowl of an electric mixer fitted with the paddle attachment on medium speed until well mixed, about 1 minute. Beat in the yolks,