When recently visiting our brother and sister in law's our brother in law asked if I'd be willing to attempt recreating his grandmother's beloved Polish Prune Bread recipe, of which he had a photo in her own handwriting. I was a bit concerned about doing justice to such a family treasure. But I gave it a go. We went to the local market, got all the ingredients and we had a great time.
It was delicious. I know it turned out wonderfully when his sister came over and raved that it was just like Granny made! I just didn't like associating dear Granny with an old prune, so I called it sun-dried plum bread instead!
1-1/2 cup milk
1 cup sugar
Zest of 1 lemon
1/2 cups butter, melted
1-1/2 tsp salt
1 pkg (2-1/4 tsp) active dry yeast
1 Tbsp sugar
1/4 cups flour
1/4 cup water 100-110F
2 eggs
1 egg yoke, white reserved
6-7 cups all purpose flour
1 lb pitted prunes
3 Tbsp sugar
1 lemon (that was used for zest) sliced and pitted
Reserved egg white plus 1 Tbsp milk for egg wash
In a medium pot, gently scald the milk (do not boil) and then remove from heat. Add the sugar, zest, butter and salt, stirring from time to time as it cools, to dissolve the sugar. Allow to cool to 70-80F.
Add the yeast, sugar and flour to the lukewarm water. Whisk together and allow to bubble to a sponge.
Meanwhile, whisk in the two eggs and egg yolk together and whisk into the cooled milk mixture. Whisk in the yeast sponge.
Now start adding the flour to the milk mixture, a cup at a time, until you begin to have a sticky, shaggy dough.
Using your hands, knead the dough together, adding whatever remaining flour to get a stretchy and not too sticky dough. Knead about 5 minutes, stretching the dough over itself often.
Add a few tablespoons neutral oil to a large bowl and roll the dough ball in it to completely coat. Cover and allow to rise for about 2 hours.
Meanwhile, place prunes in a medium pot with the lemon slices and the sugar. Add just enough water to barely cover. Cook this mixture over medium-high heat, stirring often, until you have a thigh compote. Remove lemon slices and stir.
Once risen, punch dough down and divide into 3 parts. Roll one out to a rectangle about 1/4-1/2 inch thick; about 13x9 inches. Spread with one third of the prune mixture. Roll up jelly roll style (see video).
Repeat with two remaining pieces of dough. Cover with a damp towel and allow to rise about 3/4-1 hour.
Place on parchment paper-lined baking sheets and paint with egg wash. Score a few holes in the center of each prune roll. Bake about 35 minutes until golden brown and prune filling beginning to bubble out.
Let cool slightly. Slice and serve.
Makes 3 Polish prune rolls.
Cook's Notes: Here are the original recipe sheets in Granny's handwriting.
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