Title: Prune buns
 Categories: Breads
      Yield: 6 Servings
 
      1    Cake dry yeast
           OR 1  cake compressed yeast
      1 ts Sugar
      1 c  Sugar
      1 c  Butter or butter substitute
      6 c  Flour
      2 c  Flour
      1 c  Milk, scalded and cooled
      3    Eggs, well beaten
      2 ts Salt
      2 c  Milk, scalded and cooled
 
  Make a sponge of the yeast, 1 tsp sugar, 1 cup milk, and 2 cups
  flour. Beat until smooth.  Set in a warm place and allow to rise
  overnight or until light and bubbly. Cream 1 cup sugar and butter
  together. Add eggs, salt, and milk. Add the sponge and beat well. Add
  flour, a little at a time, until a dough as soft as can be kneaded is
  formed. Knead until smooth. Cover with a damp cloth.  Set in a warm
  place to rise. When double in bulk turn onto lightly floured board.
  Shape into buns. Place on well-oiled baking sheet. Cover and let rise
  until treble in bulk. With a knife handle, make a hole in the center
  of each bun. Fill with prune preserves or any sweetened fruit
  desired. Bake immediately in hot oven (450 F) 15-20 minutes. When
  baked sprinkle with powdered sugar. 36 servings. Mrs. George Rada,
  Verona, MT.