Russian Krendl Bread

Name: Russian Krendl Bread
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; 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

17 ingredients

7 steps

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
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

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
6

, 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°.
7

Bake 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.