Prune Butter Plait

Resource - magazine Apetit 09/13

For dough:

- 6fl oz milk
- 1oz yeast (or 1,5tsp dried active yeast)
- 2oz brown sugar
- 2oz softened butter
- 1 yolk
- 2tsp vanilla extract
- 11,5oz spelt flour
- pinch of salt
- 2tbsp softened butter
- 2tbsp brown sugar + 1/2tsp cinnamon powder

For the filling:

- 9oz prune butter (thicker jam is better in this cake)

If you want to use all-purpose flour, add some more flour or use less milk.

Add all the ingredience in the large bowl and knead for about 10 minutes. If the dough is sticky you can add more flour. Cover the bowl with a teatowel and leave to rise in size around 1,5 hour in a warm place.

Roll the dough into a rectangle. Spread plum jam over the dough and roll it up and cut in the half but not to the very end. Then twist the parts into the plait. Press the end of the plait.

Let the plait rise about 30 minutes.

Preheat the oven to 175C/325F and bake for about 30minutes.

Mix sugar with cinnamon powder and once the plait is baked, put the softened butter onto the plaint and sprinkle with cinnamon sugar.