Russian Krendl Bread Recipe
- 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 McCormick® Pure Vanilla Extract
- 1/2 teaspoon salt
- 2-3/4 to 3-1/4 cups all-purpose flour
- 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
- 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. Yield: 24 servings.
Reviews for Russian Krendl Bread
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"Very tasty bread that can be frozen in portions easily. Also very easy to change up the filling to your taste. Thanks for sharing."
"Delicious sweet rich bread. The dough kneads and rises nicely and the filling is delicious. I accidentally used 2 T. of salt in place of sugar, so I dumped out the liquid and re-did it, but it still was a bit saltier than intended. Nevertheless, it was addictively tasty and I had trouble stopping eat! One note--1/4 cup melted butter spread over the dough before adding the filling is too much; probably 2 T. would be sufficient. Now I have a cup of melted and re-solidified butter sitting on my counter."