This Russian Krendl is a comforting, homemade coffee cake that combines tender yeast dough with a rich, spiced fruit filling. The dough is brushed with butter and dusted with cinnamon sugar before being rolled around a warm mixture of apples, dried apricots, and vanilla. Braided into a decorative pretzel shape, it bakes into a golden, fragrant loaf that is perfect for breakfast or afternoon tea. The texture is soft and chewy, with bursts of sweet fruit in every bite. Serve it warm, dusted with confectioners’ sugar, alongside a cup of black coffee or hot tea. It makes a wonderful treat for weekend brunches or holiday gatherings, bringing a touch of traditional Eastern European baking to your table with simple, pantry-friendly ingredients.
Russian Krendl
Description
This Russian Krendl is a comforting, homemade coffee cake that combines tender yeast dough with a rich, spiced fruit filling. The dough is brushed with butter and dusted with cinnamon sugar before being rolled around a warm mixture of apples, dried apricots, and vanilla. Braided into a decorative pretzel shape, it bakes into a golden, fragrant loaf that is perfect for breakfast or afternoon tea. The texture is soft and chewy, with bursts of sweet fruit in every bite. Serve it warm, dusted with confectioners' sugar, alongside a cup of black coffee or hot tea. It makes a wonderful treat for weekend brunches or holiday gatherings, bringing a touch of traditional Eastern European baking to your table with simple, pantry-friendly ingredients.Directions
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In a saucepan, combine the chopped fresh apple, dried apple, dried apricots, and apple juice.
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Simmer over medium heat, stirring occasionally, for 30 minutes or until the fruit is tender and the mixture has a jam-like consistency.
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Remove from heat and cool the fruit filling to room temperature.
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In a large mixing bowl, dissolve the yeast and 3 tablespoons of the sugar in the warm cream or milk. Let stand for 5 minutes until foamy.
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Stir in the softened butter, salt, vanilla extract, egg yolks, and 1 1/2 cups of the flour. Beat until smooth.
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Gradually add enough of the remaining flour to form a soft dough.
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Turn the dough out onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
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Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
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Punch the dough down to release air bubbles.
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Roll the dough into a 32-inch by 10-inch rectangle on a lightly floured surface.
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Brush the dough with the melted butter.
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Combine the cinnamon and remaining 3 tablespoons of sugar; sprinkle evenly over the buttered dough.
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Spread the cooled fruit filling evenly over the dough, leaving a 1-inch border along the edges.
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Roll up the dough tightly from one of the long sides. Pinch the seam and ends to seal securely.
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Place the roll on a greased baking sheet and shape it into a pretzel or braided knot shape.
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Cover and let rise until nearly doubled in size, about 30 minutes.
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Preheat the oven to 350°F (175°C).
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Bake for 45 minutes or until the bread is golden brown and sounds hollow when tapped.
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Cool completely on a wire rack.
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Dust with confectioners' sugar before serving.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 1150kcal
- % Daily Value *
- Total Fat 45g70%
- Saturated Fat 15g75%
- Cholesterol 120mg40%
- Sodium 650mg28%
- Total Carbohydrate 150g50%
- Dietary Fiber 4g16%
- Sugars 60g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
