These delicate prune buns are a mainstay of the Eastern European baking repertoire. If you’re not crazy about prunes, substitute dried apricots for the filling.
Making this large braid is easier and quicker than forming individual Danish pastries. Though the beautifully woven top of the pastry looks complicated, it is not difficult to do.
The lighter and richer Brioche Mousseline dough is perfect for these. They can be baked in a standard loaf pan or in the same type of round pan used for cake layers.