Russian krendl
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| FILLING: | ||
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Sugar |
| ⅓ | cup | Chopped prunes |
| ⅓ | cup | Dried apricots finely |
| Chopped | ||
| 1 | large | Apple -- peeled & chopped |
| 1 | cup | Apple juice |
| ⅔ | cup | Dried apple -- finely |
| Chopped | ||
| BREAD: | ||
| 1 | pack | Active dry yeast -- 1/4 oz. |
| 5 | tablespoons | Sugar -- divided |
| ¾ | cup | Warm light cream -- or milk |
| ¼ | cup | Butter or margarine -- |
| Softened | ||
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Vanilla extract |
| 2 | Egg yolks | |
| 3¼ | cup | All-purpose flour |
| Melted butter or margarine | ||
| ½ | teaspoon | Ground cinnamon |
| Confectioners' sugar | ||
Directions
In a saucepan, combine filling ingredients. Simmer, stirring occasionally, for 30 minutes or until fruit is tender and mixture has jam-like consistency.Cool to room temperature. In a large mixing bowl, dissolve yeast and 3 tablespoons sugar in cream or milk. Add butter, salt, vanilla, egg yolks and 1-½ cups of the flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down. Roll into a 32-in. x 10-in. rectangle. Brush with melted butter. Combine cinnamon and remaining sugar sprinkle over butter. Spread filling to within 1 in. of edges. Roll up from one of the long sides; pinch seams and ends to seal. Place on a greased baking sheet; form into a pretzel shape. Cover and let rise until nearly doubled, about 30 minutes. Bake at 350 deg. for 45 minutes or until golden brown. Cool on a wire rack. Dust with confectioners' sugar. Yield: 1 coffee cake Recipe By : Taste of Home