Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm milk (110° to 115°)1/2 cup butter, softened1/2 cup shortening3 large egg yolks3 tablespoons sugar1 teaspoon salt4 cups all-purpose flourFILLING:2 cups pitted dried plums (prunes)1/2 cup water1/2 cup sugar2 tablespoons lemon juice1/4 cup butter1/2 teaspoon ground cinnamonGLAZE:1 cup confectioners’ sugar1/4 teaspoon vanilla extract2 to 3 tablespoons water
Preparation
In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight.
In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate.
Preheat oven to 350°. Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 13x9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each.
Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled.
Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.
