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We Knead To Bake #34 : Krendel - Pretzel Shaped Russian/ Ukrainian Fruit Filled Bread

Krendl is a Russian/ Ukrainian dried fruit filled bread shaped like a pretzel. It is baked for Christmas, birthdays, or “name” days.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 3 hours 25 minutes
Course breads
Cuisine russian
Servings 20 serving

Ingredients
  

For the Dough:

  • 2 tsps instant yeast
  • 2 tbsps honey
  • 1/4 cup cream
  • 1/2 cup lukewarm milk
  • 50 gm butter , softened
  • 1 egg
  • 1 - 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 - 3/4 to 3 - 1/4 cups all-purpose flour

For the Filling:

  • 1 cup apple juice
  • 2 large apples peeled and chopped
  • 1/3 cup dried figs finely chopped (optional)
  • 1/3 cup dried apricots finely chopped
  • 2/3 cup prunes chopped
  • 15 gm butter
  • 1 tbsp sugar
  • 1/2 tsp chai masala (optional)

For Spreading Over the Dough:

  • 25 gm butter , soft at room temperature
  • 1 1/2 tbsps sugar
  • 1/2 teaspoon powdered cinnamon

For the Glaze:

  • 8 gm butter
  • 1/2 tbsp hot water
  • 3/4 to 1 cups icing sugar
  • 1/4 tsp lemon rind/ peel finely grated
  • 1/4 cup sliced almonds for garnishing

Instructions
 

  • To make the dough - put all the ingredients for the dough and 2 3/4 cups of flour in the bowl of the processor and knead well to form a soft, smooth and elastic dough that is somewhat sticky. Add as much more flour as is necessary to reach this consistency of dough.
  • Then shape the dough into a ball and place it in a well-oiled bowl, turning the dough around to coat it evenly. Loosely cover the bowl and let the dough rise till about double. This should take about 1 1/2 hours.
  • Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  • To make the filling, put all the ingredients for the filling except the chai masala in a large saucepan, Bring to a boil, reduce the heat and let it simmer uncovered, stirring occasionally, till the mixture reaches a jam-like consistency. Mix in the chai masala just before taking the filling off the heat. Transfer the filling to a bowl and let it cool completely.
  • Now go back to the risen dough. Deflate it and turn it out onto a lightly floured work surface. Brush the soft butter all over the dough rectangle to within 1u201d of edges. Mix together the powdered cinnamon and the sugar and sprinkle this uniformly over the butter. Spread the filling over this and roll up the dough jelly/ Swiss roll style as tightly as you can from the long side of the rectangle. Seal the seam well and pinch together the ends as well so that the filling will not escape.
  • Place the dough roll, seam side down on a greased baking sheet. Shape it into a pretzel pinching the ends to the side or tuck them under. Loosely cover and let it rise for about 30 to 45 minutes till it has risen and looks "puffy".
  • Bake the Krendl at 180C (350F) for about 30 to 45 minutes till it is done and golden brown in colour. Cool the Krendl on a rack.
  • If using the sugar glaze, mix the ingredients for the glaze to a slightly thick pouring consistency and then brush the Krendl with the glaze. Garnish with the sliced almonds and let it set.
  • Beat together all the ingredients for the glaze to make it to a smooth, runny consistency. Add a few more drops of water if needed, to thin it out to desired consistency. Brush over the warm Krendl. Garnish with sliced almonds.