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Okay, so once in awhile I do know how to make something pretty.

Tomorrow morning I’m headed to a bridal shower and was asked to bring something to share. This seems appropriate. I clipped the recipe by Aileen Claire (Times Wire Service) from the Anchorage Times back in the 1980s and have made it many times. I was able find it online at Ocala Star Banner, July 23, 1986. I’m going to give you the recipe the way I make it.

Let dough rise until doubled. Then punch down.

Puree dried prunes with orange juice in blender, then stir in almonds and orange zest.

On floured surface, roll dough out to 18 x 12

Spread filling along upper edge of dough.

Start rolling the dough toward you.

Keep rolling.

Brush lower edge with beaten egg.

Can you see the beaten egg along the bottom edge of the dough?

Pinch edges together to seal. Pick up the dough and move it to a greased or parchment-covered baking sheet, seam side down, in a horse-shoe shape.

Make 12 cuts, about 2/3 of the way through toward center of the dough.

Yeah, so I only made eleven cuts. Do as I say, not as I do. Fan the dough out a bit.

Let dough rise until doubled.

Brush with beaten egg and sprinkle with sliced almonds. Bake at 375 degrees for 30-35 minutes. Cover lightly with foil if it starts to turn too brown.

Remove from the oven.

Let cool. Make a thin icing by mixing powdered sugar with orange juice and drizzle over ring. Voila!

Prune Orange Almond Ring

1 pkg. (2-1/4 tsp) active dry yeast

1 Tbsp + 1/2 cup sugar

1/4 cup warm water

1 cup warm milk

1/4 cup butter, softened

1 tsp. salt

3-4 cups bread flour

Prune Almond Filling (recipe below)

1 egg, beaten

1/4 cup sliced almonds

Powdered sugar

In a large bowl, combine yeast, 1 Tbsp. sugar, and water. Let stand 5-10 minutes until bubbly. Add milk, butter, remaining 1/2 cup sugar and salt to yeast mixture. Add 2-1/2 cups bread flour to mixer with dough hook and knead very well. Add bread flour and continue kneading until dough becomes smooth and elastic. Let rise until doubled.

Punch down and roll into an 18 x 12″ rectangle. Spoon Prune Almond Filling along top of long side and roll up as for jelly roll. Brush along lower edge with beaten egg; pinch edges to seal. Form into a horseshoe on greased or parchment-lined baking sheet, seam side down.

With scissors make 12 cuts two-thirds of the way in center of roll; fan slices out. Cover; let rise in warm place until doubled in bulk, 1 to 1-1/2 hours. Brush top with more of the beaten egg; sprinkle with almonds.

Bake in 375 degree oven 30-35 minutes, until golden brown, covering with foil as needed to prevent overbrowning. Remove to rack to cool. Drizzle with powdered sugar thinned with orange juice or water.

Prune Almond Filling

1-1/2 cups (about 9 oz.) pitted prunes

1/2 cup orange juice

1/4 cup sliced almonds

2 tsp. orange zest

In a blender or food processor combine prunes with orange juice. Blend until smooth. Pour into bowl; mix in sliced almonds and orange zest.