Madeleine Kamman

Rye Rolls with Raisins and Prunes

Bognons aux Raisins et Culs de Poulets

Preparation info
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

These rolls are still sold in some country bakeries; they have a slightly acid taste since the prunes are home-dried and have no sweetness. I have limited the amount of prunes since ours are so sweet; soaking them in lemon juice does help.

Ingredients

  • 1 recipe Pain Bis
  • 1 teaspoon lemon juice
  • 4 pitted prunes

Method

Prepare the dough, and while it is rising marinate the diced prunes in the lemon juice. Do not use more lemon juice than the recommended teaspoon.

When you deflate the dough, knead the fruit into it and separate the dough into 18 equal balls out of which you can shape the rolls. Let them proof and bake them 15 to