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Grandma Skeet's Prune Kolaches

"This is a Czech Pastry my Grandma use to make with a home made prune filling and streusel topping. I modified it a little so I could use the bread gadget. They are really worth the hard paintings!"

Ingredients :

• For the Bread:
• 1 cup warm water
• 1 teaspoon salt
• 1 egg
• 2 tablespoons butter, room temperature
• three cups bread flour
• 1/4 cup white sugar
• three teaspoons bread gadget yeast
• For the Filling:
• 2 cups pitted prunes
• 2 cups prune juice or water
• 1/four cup white sugar
• 1 teaspoon ground cinnamon, or to taste
• half of teaspoon floor cloves, or to taste
• 2 tablespoons lime juice
• For the Topping:
• 1 cup white sugar
• half cup all-purpose flour
• 2 tablespoons butter, melted
• 1 teaspoon cinnamon (optionally available)

Instructions :

Prep : 55M	Cook : 20M	Ready in : 2H50M

• Place the warm water, salt, egg and 2 tablespoons butter within the pan of a bread machine. Add bread flour, and pour 1/four cup sugar on the brink of the pan. Make a shallow hollow in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle.
• While the dough is blending, integrate the prunes, prune juice, 1/four cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce warmness to low, and simmer until prunes are gentle and the sauce has thickened, approximately 15 minutes. Remove from heat and blend in a mixer or meals processor until clean.
• When the bread machine alerts the give up of the dough cycle, switch the dough to a gently floured surface. Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set apart for 10 minutes.
• In a small bowl, blend collectively 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel.
• Preheat the oven to 350 stages F (one hundred seventy five ranges C). Grease a big baking sheet or line it with parchment paper.
• Shape the kolache dough into balls and area them on the organized baking sheet. Press a shallow hole within the center of every one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches relaxation until doubled in length, about 20 minutes.
• Bake until the tops are gently browned, 14 to 16 minutes.

Notes :

• You might also blend the dough in a stand mixer, if desired. Use the dough hook and blend on low pace for 12 to 15 minutes, or till the dough is properly advanced. Transfer the dough to a lightly floured surface and shape the dough into a spherical. Place the dough in an oiled bowl, turning it to coat, cowl the bowl with plastic wrap, and allow upward push until doubled in bulk, about ninety minutes.
• Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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