1 cup of dark prunes
1 cup of tangerine juice
1 packet (15 g) of active dry yeast
4 tablespoons of warm water
2 large eggs, beaten
1/3 cup of melted butter or margarine
1/3 cup of confectioners' sugar, well-sifted into a bowl
2 tablespoons of grated tangerine zest
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
5 to 6 cups of all-purpose flour (750 to 900 g)
1 cup of dark prunes
1 cup of tangerine juice
1 packet (15 g) of active dry yeast
4 tablespoons of warm water
2 large eggs, beaten
1/3 cup of melted butter or margarine
1/3 cup of confectioners' sugar, well-sifted into a bowl
2 tablespoons of grated tangerine zest
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
5 to 6 cups of all-purpose flour (750 to 900 g)
Soak the prunes in the tangerine juice for 1 hour in a small bowl
In a large bowl, mix together the yeast and warm water
Stir until the yeast dissolves
Add the tangerine juice and prunes, beaten eggs, melted butter or margarine, confectioners' sugar, grated zest, salt, and cinnamon
Mix well
Add enough flour to form a soft dough, not too firm
Place the dough on a floured surface
Knead for 5 minutes, adding more flour as needed until the dough is smooth and elastic
Shape into a round loaf and place in a large, greased bowl
Cover with plastic wrap and let rise in a warm, draft-free place for 1 hour
Gently knead again on a floured surface
Roll out like a Swiss roll and place in an English muffin tin
Let rise once more for about 30 minutes
Bake in a moderate oven (375°F) for 45 to 50 minutes or until golden brown
Remove from the oven and let cool in the pan for 5 minutes before turning out onto a wire rack to cool completely
Serves 20.
