Egg wash: 1 egg lightly whisked with 2 teaspoons water(optional)
Prune Orange Filling
3/4cupprune puree
1/3cupchopped nuts
1/3cuporange marmalade
1teaspoonlemon juice
Cream Cheese Raisin Filling
6ouncescream cheese
2tablespoonsgranulated sugar
1largeegg
1teaspoonlemon zest
1/4cupgolden raisins
Apricot Almond Filling
1cupcooked apricot halves(chopped)
1/3cupbrown sugar
1/3cupchopped almonds
1/2teaspoonground cinnamon
Cream Cheese Filling
4ouncescream cheese(softened)
3tablespoons plus 1 teaspoongranulated sugar
1largeegg yolk
1/2teaspoonvanilla( OR 1 teaspoon lemon zest)
Apricot Filling
6ouncesdried apricots
3/4cuporange juice
6tablespoonsgranulated sugar
1 1/2teaspoonslemon juice
Instructions
Have liquid ingredients at 80ºF and all other ingredients at room temperature. Place ingredients in pan in order recommended by manufacturer. Select dough/manual cycle. Do not use the delay. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, go to next step.
For all fillings except Apricot: Combine all ingredients; mix until smooth with mixer or blender. For Apricot filling: In small covered saucepan, simmer apricots in orange juice until tender, 35 to 45 minutes. Drain apricots; discard juice. Pour apricots, sugar, and lemon juice into food processor and blend until fairly smooth and of desired consistency. Refrigerate leftovers. Keeps for several days.
Preheat oven to 375°F.
Punch down dough. Divide dough into 12 to 14 equal pieces. Shape each piece into a smooth ball and place on greased or parchment paper covered cookie sheets. Pat dough balls down to flatten slightly. Let rest 10-15 minutes until slightly puffy. Using 2 fingers, make indentations in the center of each ball. Brush edges lightly with egg wash if desired. Spoon 2 teaspoons of filling into each.
Bake for about 15 - 20 minutes or until golden brown. Remove to wire rack to cool. Serve warm or room temperature.
Notes
Get Traditional Bread Making Method here.Photo by Yesterfood.