Russian Krendl Bread Recipe

4.5 2 4
Russian Krendl Bread Recipe
Russian Krendl Bread Recipe photo by Taste of Home
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Russian Krendl Bread Recipe

Read Reviews
4.5 2 4
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 45 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 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 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
  • 5 tablespoons 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 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. Yield: 24 servings.
Originally published as Russian Krendl Bread in Taste of Home December/January 1994, p27

Nutritional Facts

1 slice: 146 calories, 6g fat (3g saturated fat), 31mg cholesterol, 92mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 2g protein.

  • 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
  • 5 tablespoons 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 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 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.
  3. 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.
  4. 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.
  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. Preheat oven to 350°.
  6. Bake 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving. Yield: 24 servings.
Originally published as Russian Krendl Bread in Taste of Home December/January 1994, p27

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MY REVIEW
rinshin User ID: 1384577 3114
Reviewed Jun. 23, 2014

"Very tasty bread that can be frozen in portions easily. Also very easy to change up the filling to your taste. Thanks for sharing."

MY REVIEW
matteliz@swbell.net User ID: 77962 5176
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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