Dried Plum Coffeecake - Powerful Handmade site

Dried Plum Coffeecake

Sharing is caring!

Dried Plum Coffeecake

C

Dried plums are sweetened, livened up with some lemon, and simmered to make a luscious filling for a young coffeecake. We use our easy crammed braid method to encompass the filling, which will get a lovely crunch from the nuts. Better nonetheless, the recipe makes two loaves: one for now and one for the freezer or a present.

At a look

Prep
Bake
Total
Yield
2 braids, 24 servings

Nutrition knowledge

Ingredients

Filling

  • 2 cups chopped, pitted prunes
  • half of cup brown sugar, packed
  • 1 1/3 cups water
  • 2 tablespoons lemon juice
  • 1 cup chopped walnuts or pecans

Dough

  • 1 cup milk
  • 1/3 cup granulated sugar
  • 1 three/four teaspoons salt
  • 1/four cup (four tablespoons) unsalted butter
  • 2 huge eggs, crushed
  • 1 half of teaspoons Buttery Sweet Dough Flavor or vanilla extract
  • 1 tablespoon granular lecithin, not obligatory
  • 1 tablespoon rapid yeast
  • four half of cups King Arthur Unbleached All-Purpose Flour

Topping

  • 2 tablespoons granulated sugar
  • half of teaspoon flooring cinnamon
  • egg wash, made by way of whisking 1 egg yolk with 2 tablespoons milk

Filling

  • 12 oz. chopped, pitted prunes
  • three three/four oz. brown sugar
  • 10 five/eight oz. water
  • 1 ounce lemon juice
  • four oz. chopped walnuts or pecans

Dough

  • eight oz. milk
  • 2 three/eight oz. granulated sugar
  • 1 three/four teaspoons salt
  • 2 oz. unsalted butter
  • 2 huge eggs, crushed
  • 1 half of teaspoons Buttery Sweet Dough Flavor or vanilla extract
  • 1/four ounce granular lecithin, not obligatory
  • three/eight ounce rapid yeast
  • 19 oz. King Arthur Unbleached All-Purpose Flour

Topping

  • 1 ounce granulated sugar
  • half of teaspoon flooring cinnamon
  • egg wash, made by way of whisking 1 egg yolk with 2 tablespoons milk

Filling

  • 340g chopped, pitted prunes
  • 106g brown sugar
  • 301g water
  • 28g lemon juice
  • 113g chopped walnuts or pecans

Dough

  • 227g milk
  • 67g granulated sugar
  • 1 three/four teaspoons salt
  • 57g unsalted butter
  • 2 huge eggs, crushed
  • 1 half of teaspoons Buttery Sweet Dough Flavor or vanilla extract
  • 7g granular lecithin, not obligatory
  • 11g rapid yeast
  • 539g King Arthur Unbleached All-Purpose Flour

Topping

  • 28g granulated sugar
  • half of teaspoon flooring cinnamon
  • egg wash, made by way of whisking 1 egg yolk with 2 tablespoons milk

Instructions

  1. To make the filling: Combine the prunes, brown sugar, water, and lemon juice in a saucepan, and convey the combination to a boil over medium warmth, stirring continuously. Continue simmering, stirring now and again, till the combination is thick sufficient to unfold, about eight mins. Set apart.
  2. To make the dough: In a small saucepan or within the microwave, warmth the milk to just-below boiling, and take away it from the warmth.
  3. Stir within the sugar, salt and butter, and funky to lukewarm.
  4. To make the dough: Combine all the dough elements — by way of hand, mixer, or bread device — till the dough is medium-soft, clean and elastic.
  5. Place the dough into an oiled bowl, turning to coat. Cover the bowl, and let the dough upward push in a heat position till it is doubled in bulk, about 1 hour.
  6. To collect the coffeecake: Gently deflate the dough, and divide it in part.
  7. Roll each and every part right into a 16″ x eight” rectangle, and position each and every rectangle onto a greased or parchment-lined baking sheet.
  8. Spread part the prune filling down the middle 3rd of each and every rectangle, lengthwise. You’ll have a strip of filling about five” huge and 15″ lengthy. Sprinkle half of cup of nuts atop the filling on each and every rectangle.
  9. Shape a crammed braid, as follows. Cut 15 slits within the dough alongside each and every aspect of the filling, making strips about 1″ huge. Fold strips at an perspective around the filling, alternating back and forth. You’ll really feel as in case you are simply starting to tie your shoe, again and again. Cover the braids, and allow them to upward push in a heat spot till they have doubled in bulk, about 1 hour.
  10. Preheat the oven to 350°F.
  11. To make the topping and bake the coffeecake: In a small bowl, mix the sugar and cinnamon. Apply the egg wash to the braids. Sprinkle them with the cinnamon-sugar.
  12. Bake the braids for 30 to 35 mins, or till they are golden brown.
  13. Remove them from the oven, and funky on a rack.
  14. Store the coffeecake, well-wrapped, at room temperature for as much as five days or within the freezer for as much as a month.

Nutrition Information

  • Serving Size1 slice, 76g
  • Servings Per Batch2 loaves, 24 slices
Amount Per Serving:
  • Calories209 cal
  • Calories from Fat
  • Total Fat6g
  • Saturated Fat
  • Trans Fat
  • Cholesterol33mg
  • Sodium170mg
  • Total Carbohydrate27g
  • Dietary Fiber2g
  • Sugars8g
  • Protein5g

* The diet knowledge supplied for this recipe is made up our minds by way of the ESHA Genesis R&D tool program. Substituting any elements might trade the posted diet knowledge.

Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares