Russian Krendl

-----------------------------------BREAD-----------------------------------
1 pk (1/4 ounce) active dry yeast
5 tb Sugar, divided
3/4 c Warm light cream or milk,
-(110-115 F)
1/4 c Butter or margarine,
-softened
1/2 ts Salt
1 1/2 ts Vanilla extract
2 Egg yolks
2 3/4 c All-purpose flour (up to 3
-1/4 cup)
Butter or margarine, melted
1/2 ts Ground cinnamon
Confectioner's sugar

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
on Mar 01, 1997.