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Russian Krendl Bread Recipe
Russian Krendl Bread Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 45 min. + rising Bake: 45 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 45 min. + rising Bake: 45 min. + cooling
MAKES: 24 servings


  • 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 King Arthur Unbleached 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


  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Originally published as Russian Krendl Bread in Taste of Home December/January 1994, p27

Reviews for Russian Krendl Bread(1)

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Reviewed Dec. 26, 2012

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.

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