How To Make Krendel (кре́ндель) | Delicious Russian Christmas Bread With Sweet Apple Filling

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries offer a tart contrast.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a lighter alternative.

Prepare a tray with non-stick paper, a mixing bowl, scales, a dough scraper, a thermometer, a rack, and a rolling pin.

For the filling, combine diced apple, dried apricots, dried pears, dried prunes, butter, and sugar in a small pot.

Cook the filling on medium heat for 10-15 minutes, stirring occasionally until thickened, then let cool at room temperature.

In a bowl, mix milk, vanilla syrup, yeast, salt, sugar, egg yolks, and cinnamon.

Add strong white bread flour to the mixture and mix until cohesive, using a dough scraper if necessary.

Knead the dough for about 3 minutes until it starts to come together, then add soft butter and knead for an additional 3-4 minutes until smooth.

Place the dough in a bowl, cover, and let proof for about 1 hour at 26-27 degrees Celsius.

After the first proof, fold the dough to create layers and equalize temperature, then let it proof for another hour.

Roll the dough out into a large rectangle, then spread the filling evenly over the surface, leaving an edge at the top.

Wet the edge of the dough with water, then roll it tightly from the bottom to the top, sealing the seam by pinching it.

Shape the rolled dough into an arch and twist the ends together, sealing them well.

Place the shaped dough on the prepared tray, cover, and let it proof for 1.5 to 2 hours.

Preheat the oven to 160 degrees Celsius with the fan on.

Bake the loaf for about 15 minutes, checking for doneness with a thermometer (94 degrees Celsius or 200 degrees Fahrenheit in the center).

Once baked, transfer the loaf to a rack over a tray.

For the glaze, mix icing sugar, lemon juice, and vanilla syrup, adjusting with water to achieve a runny consistency.

Glaze the loaf while it's still hot, then let it cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens