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Russian Krendl Bread

 Russian Krendl Bread
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
24 ServingsPrep: 45 min. + rising Bake: 45 min. + cooling

Ingredients

  • 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
  • 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

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Russian Krendl Bread (continued)

Directions (continued)

  • 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.