Russian Krendl Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
FILLING:,
5 tbsp: Sugar, divided
2 tbsp: Butter or margarine,
3/4 cup: Warm light cream, or milk
2 tbsp: Sugar,
1/4 cup: Butter or margarine --,
1/3 cup: Chopped prunes,
Softened,
1/3 cup: Dried apricots finely,
1/2 tsp: Salt,
Chopped,
1 1/2 tsp: Vanilla extract,
1 large: Apple, peeled & chopped
2: Egg yolks,
1 cup: Apple juice,
3 1/4 cup: All-purpose flour,
2/3 cup: Dried apple, finely
Melted butter or margarine,
Chopped,
1/2 tsp: Ground cinnamon,
BREAD:,
Confectioners sugar,
1 package: Active dry yeast, 1/4 oz.
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 1-1/2 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
Source from luhu.jp
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 1-1/2 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
Source from luhu.jp