Russian Krendl Bread is a traditional pastry hailing from Russia. This sweet bread is known for its unique pretzel shape and delectable fruit filling. The dough is soft and slightly sweet, while the filling features a combination of dried fruits and spices. Russian Krendl Bread has a rich history and is often enjoyed as a special treat during holidays and celebrations.

PREP: 45 MIN. + RISING

BAKE: 45 MIN. + COOLING

MAKES: 24 SERVINGS

INGREDIENTS

• 1 package (¼ ounce) active dry yeast
• 3 tablespoons sugar
• ¾ cup warm half-and-half cream or milk (110° to 115°)
• ¼ cup butter, softened
• 2 egg yolks
• 1½ teaspoons vanilla extract
• ½ teaspoon salt
• 2¾ to 3¼ cups all-purpose flour

FOR FILLING:

• 1 cup apple juice
• 1 large apple, peeled and chopped
• ⅔ cup finely chopped dried apples
• ⅓ cup finely chopped dried apricots
• ⅓ cup chopped pitted dried plums
• 2 tablespoons plus ¼ cup butter, divided
• 4 tablespoons sugar, divided
• ½ teaspoon ground cinnamon
• Confectioners’ sugar

INSTRUCTIONS

1. In a small bowl, dissolve the yeast and sugar in warm half-and-half cream or milk. In a large bowl, combine the softened butter, egg yolks, vanilla extract, salt, yeast mixture, and 1½ cups of flour. Beat the mixture on medium speed until smooth. Stir in enough remaining flour to form a soft dough (the dough will be sticky).
2. Transfer the dough onto a floured surface and knead it for about 6-8 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, turning it once to grease the top. Cover the bowl with plastic wrap and let the dough rise in a warm place until it has doubled in size, approximately 1 hour.
3. In a large saucepan, combine the apple juice, chopped apple, dried apples, dried apricots, dried plums, 2 tablespoons of butter, and 2 tablespoons of sugar for the filling. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes or until the mixture reaches a jam-like consistency, stirring occasionally. Allow the filling to cool completely.
4. Punch down the dough and turn it onto a lightly floured surface. Roll it out into a large 32×10-inch rectangle. Melt the remaining ¼ cup of butter and brush it over the dough. Sprinkle the dough with the remaining sugar and ground cinnamon. Spread the fruit mixture evenly over the dough, leaving a 1-inch border around the edges.
5. Roll up the dough jelly-roll style, starting with a long side. Pinch the seam and ends to seal. Place the rolled dough on a greased baking sheet, with the seam side down, and shape it into a pretzel shape. Cover the dough with a kitchen towel and let it rise in a warm place until it is almost doubled in size, about 30 minutes.
6. Preheat the oven to 350°F (175°C). Bake the Russian Krendl Bread in the preheated oven for approximately 40-45 minutes or until it turns golden brown. Remove the bread from the pan and place it on a wire rack to cool. Just before serving, sprinkle the bread with confectioners’ sugar for a decorative touch.

Enjoy the delightful Russian Krendl Bread as a symbol of Russian baking traditions. This sweet and flavorful treat is perfect for sharing with family and friends during special occasions and celebrations.