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Russian Krendl Bread

Source of Recipe


Taste of Home, December/January 2013



List of Ingredients



• 1 package (1/4-ounce) active dry yeast
  
• 3 Tbsp 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 tsp vanilla extract
  
• 1/2 tsp 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
  
• 2 Tbsp plus 1/4 cup butter, divided
  
• 4 Tbsp sugar, divided
  
• 1/2 tsp ground cinnamon
  
• Confectioner's sugar
  






Instructions



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 to 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- x 10-inch rectangle. Melt remaining butter; brush over dough. Sprinkle with remaining sugar and the cinnamon. Spread fruit mixture to within 1 inch 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.
   
   
5. Bake at 350° for 40 to 45 minutes or until golden brown. Remove from pan to a wire rack to cool. Just before serving, sprinkle with confectioner's sugar.
   
   Makes 24 servings.