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Name: Russian Krendl
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Butter or margarine, melted; 1 c Apple juice; 1 1/2 ts Vanilla extract; 1/3 c prunes Chopped; 2/3 c dried apple Finely chopped; 2 tb Sugar; 5 tb Sugar divided; 1 1/4-oz pk active dry yeast; 1/4 c Butter or margarine; 1/2 ts Ground cinnamon; 1 lg Apple peeled, chopped; 1/3 c dried ? Finely chopped; 2 3/4 c All-purpose flour (up to 3; 3/4 c cream, light or milk, Warm; 2 Egg yolks; 1/2 ts Salt; 2 tb Butter or margarine

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INGREDIENTS

Butter ; or margarine, melted
1 c Apple juice
1 1/2 ts Vanilla extract
1/3 c prunes ; Chopped
2/3 c dried apple ; Finely chopped
2 tb Sugar
5 tb Sugar ; divided
1 1/4-oz pk active dry yeast
1/4 c Butter ; or margarine
1/2 ts Ground cinnamon
BREAD
1 lg Apple ; peeled, chopped
1/3 c dried ? ; Finely chopped
2 3/4 c All-purpose flour ; (up to 3
3/4 c cream, light ; or milk, Warm
2 Egg yolks
1/2 ts Salt
FILLING
2 tb Butter or margarine

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 ? for 45 minutes or until golden brown. Coll on a wire rack. Dust with confectioners 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 on Mar 01, 1997.

NOTES

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Russian Krendl

Butter or margarine, melted
1 c Apple juice
1 1/2 ts Vanilla extract
1/3 c prunes Chopped
2/3 c dried apple Finely chopped
2 tb Sugar
5 tb Sugar divided
1 1/4-oz pk active dry yeast
1/4 c Butter or margarine
1/2 ts Ground cinnamon
 BREAD
1 lg Apple peeled, chopped
1/3 c dried ? Finely chopped
2 3/4 c All-purpose flour (up to 3
3/4 c cream, light or milk, Warm
2 Egg yolks
1/2 ts Salt
 FILLING
2 tb Butter or margarine

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 ? for 45 minutes or until golden brown. Coll on a wire  rack. Dust with confectioners 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

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Serving Size: 1 Serving (1759g)
Recipe Makes: 1

Calories: 4838
Calories from Fat: 1868 (39%)

Amt Per Serving		% DV

	Total Fat 207.6g	277 %
	Saturated Fat 95.7g	478 %
	Monounsaturated Fat 73.4g
	Polyunsanturated Fat 26.3g
Cholesterol 3658.2mg		1126 %
Sodium 5017.7mg		173 %
Potassium 2276.8mg		60 %
Total Carbohydrate 674.1g		198 %
	Dietary Fiber 28.2g	113 %
	Sugars, other 645.9g
Protein 86.2g		123 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4838

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