1/4 c. milk
2 c. flour
1/4 c. sugar
1/2 tsp. salt
1/4 c. butter
1/2 c. warm water
2 pkgs. dry yeast
1 egg, beaten
1 1/2 c. stewed prunes, chopped
3 tbsp. sugar
3 tbsp. lemon juice
1/2 tsp. lemon peel, grated

Scald milk, cool to lukewarm. Combine flour, sugar, salt, cut in butter. Sprinkle yeast in the warm water in a warm bowl. Stir in lukewarm milk, egg and flour mixture. Blend well. Place in greased bowl. Cover, let rise in warm place, until doubled in bulk, about 40 minutes. Combine prunes, sugar, lemon juice and lemon peel; set aside. Punch down dough and turn onto well floured board. Divide in half. Roll each half into a rectangle. Place half on a greased 15 x 10 x 1 inch pan. Spread with prune mixture. Cover with 2nd half of dough. Seal edges, cover. Let rise in warm place until doubled in bulk, about 1/2 hour. Bake in 350 degree oven about 20 minutes. Turn out of pan at once. If desired, frost.