Name: Russian Krendl
Ingredients: 2 tb Butter or margarine; 2 tb Sugar; 1/3 c Chopped prunes; 1/3 c Finely chopped dried apricots; 1 lg Apple, peeled/chopped; 1 c Apple juice; 2/3 c Finely chopped dried apple; 1 pk (1/4 ounce) active dry yeast; 5 tb Sugar, divided; 3/4 c Warm light cream or milk, (110-115 F); 1/4 c Butter or margarine, softened; 1/2 ts Salt; 1 1/2 ts Vanilla extract; 2 Egg yolks; 2 3/4 c All-purpose flour (up to 3 1/4 cup); Butter or margarine, melted; 1/2 ts Ground cinnamon; Confectioner's sugar

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Russian	Apples, Breads with, Breakfast/b, Coffee cake	1	Servings

INGREDIENTS

2	tb	Butter or margarine
2	tb	Sugar
1/3	c	Chopped prunes
1/3	c	Finely chopped dried apricots
1	lg	Apple, peeled/chopped
1	c	Apple juice
2/3	c	Finely chopped dried apple
1	pk	(1/4 ounce) active dry yeast
5	tb	Sugar, divided
3/4	c	Warm light cream or milk, (110-115 F)
1/4	c	Butter or margarine, softened
1/2	ts	Salt
1 1/2	ts	Vanilla extract
2		Egg yolks
2 3/4	c	All-purpose flour (up to 3 1/4 cup)
		Butter or margarine, melted
1/2	ts	Ground cinnamon
		Confectioner's sugar

INSTRUCTIONS

FILLING
BREAD
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 &deg; 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
Posted to MC-Recipe Digest V1 #490 by Roberta Banghart
<bobbi744@sojourn.com> on Mar 01, 1997.

A Message from our Provider:

“How impersonal God seems is a measure of the distance you have put between yourself and God”