Russian Krendl Bread

Photo by Martha H.
Adapted from tasteofhome.com

PREP TIME

45

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

45

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • BREAD:

  • 1

    package (1/4 ounce) active dry yeast

  • 3

    tablespoons sugar

  • 3/4

    cup warm half-and-half cream or milk (110° to 115°)

  • 1/4

    cup butter, softened

  • 2

    egg yolks

  • 1-1/2

    teaspoons vanilla extract

  • 1/2

    teaspoon salt

  • 2-3/4 to 3-1/4

    cups all-purpose flour

  • FILLING:

  • 1

    cup apple juice

  • 1

    large apple, peeled and chopped

  • 2/3

    cup finely chopped dried apples

  • 1/3

    cup finely chopped dried apricots

  • 1/3

    cup chopped pitted dried plums

  • 2

    tablespoons plus 1/4 cup butter, divided

  • 4

    tablespoons sugar, divided

  • 1/2

    teaspoon ground cinnamon

  • Confectioners' sugar

Directions

In a small bowl, dissolve yeast and sugar in warm cream. In a large bowl, combine the softened butter, egg yolks, vanilla, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. In a large saucepan, combine the first five filling ingredients; add 2 tablespoons butter and 2 tablespoons sugar. Bring to a boil. Reduce heat; simmer for 30 minutes or until mixture reaches a jam-like consistency, stirring occasionally. Cool completely. Punch down dough. Turn onto a lightly floured surface; roll into a 32-in. x 10-in. rectangle. Melt remaining butter; brush over dough. Sprinkle with remaining sugar and cinnamon. Spread fruit mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal. Place on a greased baking sheet, seam side down; form into a pretzel shape. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool. Just before serving, sprinkle with confectioners' sugar.

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