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Russian Krendl Bread Recipe

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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

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Russian Krendl Bread Recipe

Prep: 45 min. + rising Bake: 45 min. + cooling

Yield: 24 Servings

45 45 90

Ingredients

FILLING:
2 tablespoons butter
2 tablespoons sugar
1/3 cup chopped pitted dried plums
1/3 cup finely chopped dried apricots
1 large apple, peeled and chopped
1 cup apple juice
2/3 cup finely chopped dried apple
BREAD:
1 package (1/4 ounce) active dry yeast
5 tablespoons sugar, divided
3/4 cup warm half-and-half cream or milk (110° to 115°)
1/4 cup butter, softened
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
2 egg yolks
2-3/4 to 3-1/4 cups all-purpose flour
Melted butter
1/2 teaspoon ground cinnamon
Confectioners' sugar

Directions

In a large saucepan, combine filling ingredients. Bring to a boil. Reduce heat; simmer, for 30 minutes or until fruit is tender and mixture has jam-like consistency, stirring occasionally. Cool to room temperature.
In a large bowl, dissolve yeast and 3 tablespoons sugar in cream. Add the butter, vanilla, salt, egg yolks and 1-1/2 cups of the flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
Punch dough down. Roll into a 32-in. x 10-in. rectangle. Brush with melted butter. Combine cinnamon and remaining sugar; sprinkle over butter. Spread filling to within 1 in. of edges. Roll up from one of the long sides; pinch seams and ends to seal.
Place on a greased baking sheet; form into a pretzel shape. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 350° for 45 minutes or until golden brown. Cool on a wire rack. Dust with confectioners' sugar. Yield: 24 servings.

Nutritional Facts 1 serving (1 slice) equals 133 calories, 4 g fat (2 g saturated fat), 29 mg cholesterol, 87 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Russian Krendl Bread in Taste of Home December/January 1994, p27

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