Using prunes instead of raisins offers a deeper caramel flavor to classic swirl bread while dried plum powder helps heighten the flavor of the cinnamon.
340 g / 2 1/2 cups all-purpose flour
15 g / 1/3 cup unprocessed wheat bran
405 g / 1 3/4 cup water
4 g / 1 teaspoon active dry yeast
310 g / 2 1/4 cups all-purpose flour
3 g / 1 teaspoon active dry yeast
130 g / 9 tablespoons unsalted butter, at room temperature
12 g / 1 heaping tablespoon kosher salt
200 g / 1 1/2 cups Prune Bits or Diced Dried Plums
55 g / 1/4 cup sugar
5 g / 1 tablespoon cinnamon
4 g / 1 tablespoon Dried Plum Powder
4 g / 1 tablespoon orange zest
50 g / 1 each egg, beaten with a splash of water
Prunes have long been used on cheese plates and chocolate desserts, but there’s a number of other ways to leverage their mellow, sweet flavor in both sweet and savory applications.
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