Russian Krendl Bread Recipes

RUSSIAN KRENDL BREAD

Russian Krendl Bread image

While dinning with a Russian immigrant family, I jumped at the chance to add this wonderful bread they served to my recipe collection. Of course, I never turn down hugs from my grandchildren after I've prepared something special...and this recipe always works! -Ann Sodman, Evans, Colorado

Provided by Taste of Home

Time 1h30m

Yield 24 servings.

Number Of Ingredients 18

Ingredients

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar
3/4 cup warm half-and-half cream or whole milk (110° to 115°)
1/4 cup butter, softened
2 large 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 (prunes)
5 tablespoons butter, divided
4 tablespoons sugar, divided
1/2 teaspoon ground cinnamon
Confectioners' sugar

Steps:

In a small bowl, dissolve yeast and sugar in warm cream. In a large bowl, combine 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 dough 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., For filling, in a large saucepan, combine juice, apple, dried fruits, 2 tablespoons butter and 2 tablespoons sugar. Bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture reaches a jam-like consistency, stirring occasionally. Transfer to a bowl; cool completely., Punch down dough. Turn onto a lightly floured surface; roll into a 32x10-in. rectangle. Melt remaining butter; brush over dough to within 1 in. of edges. Mix cinnamon and remaining sugar; sprinkle over top. Spread with fruit mixture. 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. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 146 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 92mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

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