Saturday, January 30, 2016

Krendel - Ukrainian/Russian Fruit Filled Pretzel Shaped Festive Bread | We Knead to Bake #34

This post was supposed to be up last month as it was a Christmas Bread. But as usual it got postponed and  I thought I should definitely post this month atleast as it was a very tasty and really festive bread. Festivals definitely put us in a happy space. Time somehow flies and with all the aromas surrounding us we get too carried away. This is one such bread that lifts the mood and definitely makes the day festive and gourmet. The warm spice baked aroma coming out of the oven fills the house and you just can't wait to dig in. 

Krendel is a pretzel shaped Russian/Ukrainian fruit filled Christmas bread. It is  supposed to be of German origin and has a filling of fresh apples and a spiced jam of apricots, prunes and other dry fruits. As usual I halved the recipe and the recipe turned out wonderful. I was in a hurry that I could not click better pics. Serves me right as I need to control myself rather than jumping  on the dish as the aroma from the oven were heavenly. Self control is not my virtue but it definitely helps in getting better pics.


Instant yeast: 1 tsp
Honey: 1 tbsp
Cream :2 tbsp
Lukewarm milk: 4 tbsp
Soft Butter: 2 tbsp
Egg: 1/2 (3/4 pkd tsp of Ener G + 2 tbsp of water)
Vanilla: 3/4 tsp
Salt: 1/4 tsp
All Purpose Flour: 1 cup &6 tbsp to 1 cup &10 tbsp

Applejuice: 1/2 cup
LArge apples: 1 peeled and chopped
Dried figs: 8 tsp finely choppped
Dried apricots: 8 tsp
Chopped Prunes: 1/3 cup
Butter: 2 tsp
Sugar: 1.5 tsp
Chai masala: 1/4 tsp

Soft butter: 1 tbsp
Sugar: 1 tbsp
Cinnamon: 1/4 tsp

2 tsp butter
Hotwater: 2 tsp
Icing sugar: 6-8 tbsp
Grated lemon zest: 1/8 tsp
Sliced almonds: 2 tbsp

Can be avoided. Dust with just icing sugar instead of glze


Put all the ingredients of the dough including 1 cup and 6 tbsp of flour in the processor bowl and knead to get a soft, smooth and elastic dough which is little sticky adding additional flour if needed

Shape into a ball and place it in a well oiled bowl turning once to coat and let it sit covered loosely until doubled in volume around 1.5 hours.

Put all ingredients except chai masala in a large sauce pan, bring to boil and then reduce and let it simmer uncovered, stirring occasionally till it reaches a pulpy consistency. Transfer to a bowl and let it cool completely.

Deflate the risen dough and turn it out onto a lightly dusted counter. Roll it out into a medium thick rectangle. Brush soft butter all over the dough within 1" of edges. Mix together cinnamon and sugar and sprinkle uniformly over the butter. Spread the filling over and roll up the rectangle jelly roll style as tightly as possible from the longer side. Seal the seam well and pinch together the ends to prevent the filling from falling out.

Place the dough seam side down on a lined /greased baking sheet. Shape it into a pretzel pinching the ends to the sides or tucking them under.

Loosely cover and let it rise for around 30-45 minutes until puffy. Meanwhile preheat the oven to 350F/180C.

Bake the krendel for about 40-45 minutes until golden brown at the top. Take out and let it cool on a wire rack.

If using glaze mix the ingredients for it and brush over the krendel. Else just dust the krendel with confectioners/icing sugar and slice and serve.

Perfect festive treat. It can be consumed anytime including midnight . Its a simple bread made festive with the filling. 
Lets see who all baked the Krendel with us and hop over to Aparna's.


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