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

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