The Russian Krendl Bread is a bread that is not exactly easy to make and that puts off the doers, so the eaters never get this bread very often. Russians serve this at the holidays and during the other religious times. It is rich and delicious…
Lets make a Russian Krendl and I think that you will find it disappears as fast as you can make it. My suggestion is that if you are an eater and not a doer, give many hugs and kisses to the doer, for then they will make more of this wonderful bread and to eat it out of the oven with fresh butter, is heaven…
Ingredients:
Active dry yeast – 2 ounce
Warm water – .5 cup
Salt – 1.25 teaspoon
Sugar – 3 tablespoon
Vanilla – 2 teaspoon – (fake or real)
Warm milk – 1 cup
All-purpose flour – 6.5 cups – (I sift)
Egg yolks only – 7 – (slightly beaten)
Butter – 1 cup – (Melted and cooled – your choice to ruin the recipe with margarine!)
Sugar cinnamon mix – .25 cup of sugar plus 1 teaspoon ground cinnamon
Fruit jam filling – 1 cup (I use fresh fruit mushed up and drained well – your choice!)
Egg yolk – 1 – (beaten with 1 tablespoon water)
Water – 1 tablespoon
Powdered sugar – 6 tablespoon
Lets Make:
First make sure you have lots of room to make this recipe…
In a large mixing bowl, dissolve yeast in warm water. Then immediately add in salt, sugar, vanilla, and milk. Mix gently but well…
Then once thoroughly mixed: Beat in 2 cups of the flour to make a smooth creamy batter. Once that is accomplished, blend in egg yolks and .5 cup of the butter, then beat in 3.5 cups of flour to make a soft dough…
Turn dough out onto a well floured board; knead until smooth (10 minutes), adding flour as needed to prevent sticking. Place dough over in a greased bowl; cover with a cotton cloth and let rise in a warm place until doubled (about 35 to 45 minutes)…
Punch dough down and divide dough in half…
Roll each half into a 9in by 30in rectangle…
Brush each rectangle with the other half of the remaining melted butter, then sprinkle each with half the cinnamon-sugar and half the fruit filling…
Starting with a long side, roll up jelly-roll fashion; moisten edge with water and pinch to seal.
Place each roll, seam side down, on a greased baking sheet…
Cover and let rise until almost doubled (about 35 to 45 minutes)…
Brush loaves with egg yolk mixture…
Bake in a 350° preheated oven center rack, for about 40 to 45 minutes or until loaves are beautifully browned and sound hollow when tapped…
Let cool on racks for 20 minutes, then brush each with half of the powdered sugar. Or just shift on top of them. If you are able, make a glaze to pour over top. Like a cinnamon roll…
Slice them in half inch thick slices and watch them disappear when your favorite eater finds them. Oh and served warm is the “Cat’s Meow!”
Post by Kyle Keeton
Windows to Russia…