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| Russian Krendl Recipe |
Category: Fruits / Apples
Rating:
N/A
Servings: 1
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Ingredients
----FILLING----
2 tablespoon butter or margarine
2 tablespoon sugar
1/3 cup chopped prunes
1/3 cup finely chopped dried apricots
1 large apple, peeled/chopped
1 cup apple juice
2/3 cup finely chopped dried apple
----BREAD----
1 pkg (1/4 ounce) active dry yeast
5 tablespoon sugar, divided
3/4 cup warm light cream or milk, (110-115; f)
1/4 cup butter or margarine, softened
1/2 teaspoon salt
1 1/2 teaspoon vanilla extract
2 egg yolks
2 3/4 cup all-purpose flour (up to 3 1/4 cup)
1 butter or margarine, melted
1/2 teaspoon ground cinnamon
1 confectioner's sugar
Cooking Directions:
In a saucepan, combine filling ingredients. Simmer, stirring occasionally, for 30 minutes or until fruit is tender and mixture has a jam-like consistency. Cool to room temperature. In a large mixing bowl, dissolve yeast and 3 Tbsp. sugar in cream or milk. Add butter, salt, vanilla, egg yolks and 1 1/2 cup of the 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 32x10" rectangle. Brush with melted butter. Combine cinnamon and remianing sugar; sprinkle over butter. Spread filling to within 1 inch of edges. Roll up from one of the long sides; pinch seams and ens 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 ø for 45 minutes or until golden brown. Coll on a wire rack. Dust with confectioner's sugar. Yield: 1 coffee cake. Submitted by Ann Sodman, Evans, Colorade MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 28
apples,breadswith,breakfast/b,coffeecake
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