Russian Christmas bread

This recipe for Russian Christmas bread or krendel  is a pretzel-shaped sweet yeast bread filled with dried fruit that is left plain or lightly iced or, alternatively, dusted with icing sugar or dusted with coarse sugar before baking.

Some krendels are rolled like a jellyroll and then rolled into a round shape without forming a pretzel. However, others are simply rolled up like a jellyroll and baked like a cylinder without shaping.

While kulich and paska are traditional for Easter, krendel is the Russian Christmas bread. 

Baking time ; 45 minutes

Serves   ; 4 -5 

Ingredients

Dough:

7.5 g  yeast (dry active)

3 tbsp of sugar

3/4 of cup of milk (hot)

1/4 cup / 1/2 stick butter (softened)

1-1 / 2 teaspoons vanilla extract

1/2 teaspoon salt

2 large egg yolks 

3 cups all-purpose flour (more or less)

1/4 cup butter (melted)

1/2 teaspoon cinnamon

2 tablespoons sugar

Fruit filling:

2 butter spoons

2 tablespoons sugar

1/3 cup prunes  or dates(chopped, minced)

1/3 cup  dried pears  ( chopped)

2/3 cup dried apricots or dates ( chopped)

1 large peeled, cored and chopped apple

1 cup white wine or white grape juice

Glaze:

1 cup confectioners sugar

2 teaspoons lemon juice or milk

1/8 teaspoon vanilla extract or almond extract

2-3 teaspoons of hot water

Preparation

To make the dough: In a large bowl or stand mixer, dissolve yeast in 3 tablespoons of sugar and 3/4 cup of warm milk. Add 1/4 cup of butter, 1 1/2 teaspoons of vanilla, salt, egg yolks, and 1 1/2 cups of flour.

 Using the paddle attachment, beat until smooth. Add enough remaining flour to form a smooth dough. Switch to the dough hook and knead until smooth and elastic, about 6 minutes. Place in a greased bowl, cover with greased plastic wrap and let rise until doubled.

Meanwhile, to make the filling: In a large pot, bring the butter, sugar, prunes, pears, apricots, fresh apple, dried pear, and wine or juice to a boil. Reduce heat and simmer about 30 minutes or until fruit is tender and mixture has thickened like a jam, stirring occasionally. Cool to room temperature.

When the dough has risen, hit it. On a lightly floured surface or between sheets of parchment paper, roll into a 32-inch by 10-inch rectangle. Brush with melted butter. Sprinkle the cinnamon and sugar mixture over the butter. Spread the chilled fruit filling one inch from the edges. Roll from the 32-inch side like for a jellyroll. Pinch the seam to seal. Transfer to a parchment lined baking sheet, seam side down. Shape in the shape of a pretzel or a coil. Cover with greased plastic wrap and let rise to almost double, about 30 minutes.

Heat the oven to 350 degrees. Bake bread for 45 minutes or until an instant read thermometer registers 190 degrees. While the bread is baking, prepare the frosting by combining confectioners' sugar, lemon juice or milk, vanilla or almond extract, and enough water in a small bowl for a smooth frosting.

Remove krendel from oven, cool 10 minutes on wire rack. While it's still slightly warm, spray the frosting over the top. Let cool completely before cutting and serving.