2 cakes compressed yeast
1 c. warm milk
1/4 c. syrup or honey
1 1/2 tsp. salt
2 eggs, well beaten
3 1/2 c. flour, sifted
1/4 c. melted shortening

FILLING:

1/2 c. cooked pitted prunes
1/4 c. diced apple
2 tbsp. orange marmalade

Cook together to a smooth consistency.

Crumble yeast into large mixing bowl. Add lukewarm milk. Add syrup or honey and salt and stir until dissolved. Add beaten eggs and 1/2 of the flour. Beat well until dough snaps. Beat in melted shortening. Add remaining flour and work in with hands. Put dough on floured board, cover with cloth and let stand 10 minutes. Then knead until smooth and elastic.

Put in greased bowl, cover with a damp cloth and allow to rise until double in bulk (about 2 hours). Keep out of drafts. After 2 hours punch down dough in bowl, cover again and allow it to rise for 45 minutes. Take out pieces about the size of an egg. Shape into a smooth rolled bun. Make a hole in center of each bun. Arrange buns on greased baking sheet. Allow buns to rise until double in bulk. Brush with melted shortening and fill center with fruit mixture. Bake in a 400 degree oven for about 20 minutes or until light brown. Serve warm.