Prune-Filled Buns

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

Kolache

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

Europe
Slovakia
Czech Republic
Italy
Snack
Bread
Breakfast
Eastern Europe
Mediterranean
Brunch
Vegetarian

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,