From Joyce’s kitchen

Fruit Swirls

2-3 dozen large, dried prunes, chopped nuts 2 pkg. granular yeast or 2 cakes compressed yeast ¼ cup lukewarm water 1 tsp. sugar ¼ cup sugar 1 cup milk, scalded, cooled ¼ cup hone or corn syrup 1 tsp. salt 2 eggs ¼ cup melted shortening 1 tsp. lemon juice 5-½ cups sifted enriched flour

Soak prunes for several hours. Simmer 5 to 10 minutes. Chill. Drain or wipe with absorbent paper. Split one side lengthwise. Remove pit. Chop. Add yeast to lukewarm water. Add 1 tsp. sugar. Stir. Let stand 5 minutes or until yeast is thoroughly softened. Pour scalded milk into mixing bowl. Add remaining sugar, honey or syrup, and salt. Let cool to lukewarm. Add yeast mixture and 2 cups flour. Beat until smooth. Stir in 1 egg at a time, beating well after each addition. Add shortening (melted but not hot). Blend in lemon juice and prunes. Add about 2-½ cups flour, or enough make dough cling in ball around mixing spoon. Lift dough from bowl to bread board or pastry cloth floured with ½ cup flour. Cover. Let rest 10 minutes. Knead until satiny and smooth. Place in well-oiled bowl. Cover. Let rise in moderately-warm place until double in bulk. When light, turn on to a lightly-floured board or pastry cloth. Divide dough. Shape into 1-½ inch balls. Place well-oiled muffin pans. Cover. Let stand until double in bulk. Brush with melted shortening. Bake in moderate oven (375° F.) 20 to 25 minutes. Cool (uncovered) on a rack.