Russian Krendl
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Russian | Apples, Breads with, Breakfast/b, Coffee cake | 1 | Servings |
INGREDIENTS
| 2 | T | Butter or margarine |
| 2 | T | Sugar |
| 1/3 | c | Chopped prunes |
| 1/3 | c | Finely chopped dried |
| apricots | ||
| 1 | Apple, peeled/chopped | |
| 1 | c | Apple juice |
| 2/3 | c | Finely chopped dried apple |
| 1 | 1/4 ounce active dry yeast | |
| 5 | T | Sugar, divided |
| 3/4 | c | Warm light cream or milk |
| 110-115 F | ||
| 1/4 | c | Butter or margarine |
| softened | ||
| 1/2 | t | Salt |
| 1 1/2 | t | Vanilla extract |
| 2 | Egg yolks | |
| 2 3/4 | c | All-purpose flour, up to 3 |
| 1/4 cup | ||
| Butter or margarine, melted | ||
| 1/2 | t | Ground cinnamon |
| Confectioner's sugar |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #490 by Roberta Banghart <bobbi744@sojourn.com> on Mar 01, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 4632
Calories From Fat: 1552
Total Fat: 176.5g
Cholesterol: 729.6mg
Sodium: 1396.4mg
Potassium: 1566.6mg
Carbohydrates: 684.7g
Fiber: 24.9g
Sugar: 150.9g
Protein: 77.3g