In a well of flour, put the molten butter, the caster sugar, the sugar containing vanilla, the egg yolks, the rum and the salt. Add the yeast diluted well in some tepid water, and the egg whites, mix them in the dough, add prunes and let rest.
When the dough doubled its volume, fill(perform) a mould that is buttered and to cook in an oven preheated for45 minutes (Th 7). Serve with a custard.
Custard:
Boil 1/2 liter of milk and a half-stick of vanilla. In a salad bowl, beat 3 egg yolks with 125 g of caster sugar and pour the warm milk while mixing. Put back in the pan on slow fire until thickening. Do not boil.
credits photo : Brioche © Printemps
