Best 4 Russian Krendl Bread Recipes

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RUSSIAN KULICH



Russian Kulich image

A tall, sweet bread with sugar glaze on top is a traditional Easter treat in Russia.

Provided by tatjanasok

Categories     Bread     Yeast Bread Recipes

Time 4h45m

Yield 8

Number Of Ingredients 14

1 ½ (.25 ounce) packages active dry yeast
¾ cup granulated sugar, divided
1 cup warm milk
4 cups all-purpose flour, divided
3 large whole eggs, separated
2 egg yolks
½ tablespoon brandy
½ teaspoon salt
10 tablespoons butter, melted and cooled
½ cup slivered blanched almonds, coarsely ground
¼ cup raisins
1 tablespoon water
¾ cup confectioners' sugar
1 tablespoon lemon juice

Steps:

  • Stir together yeast, 1/4 teaspoon sugar, and warm milk in a large bowl and let stand until foamy, about 10 minutes. Stir in 1 1/2 cups flour and cover bowl tightly with plastic wrap. Let stand in a warm place until doubled, about 1 hour.
  • Beat 4 yolks with remaining sugar in a bowl with an electric mixer at TK speed until mixture is thick and pale, 2 to 3 minutes. Beat in brandy and salt.
  • Stir yeast dough to deflate. Add yolk mixture and butter and stir until well blended. Beat 3 egg whites in a bowl with cleaned beaters until they hold soft peaks. Fold whites into batter, then stir in remaining 2 1/2 cups flour. Cover bowl and let rise in a warm place until doubled, about 1 hour 10 minutes.
  • Stir dough to deflate, then stir in almonds and raisins.
  • Butter 4 clean (10 1/2-ounce) coffee cans. Line bottom of each with a round of parchment or wax paper. Dust insides with flour, knocking out excess. Divide dough evenly among cans. Let dough rise in cans, covered with a towel, until about 1/2 inch from rim, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk together remaining yolk and water, and lightly brush over tops of dough. Bake loaves in cans until tops are golden brown, 35 to 40 minutes. Turn loaves out onto a rack, turn right side up, and let cool completely, about 1 1/2 hours.
  • Sift powdered sugar into a bowl, then stir in lemon juice. Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.

Nutrition Facts : Calories 586.6 calories, Carbohydrate 85.4 g, Cholesterol 153.2 mg, Fat 21.9 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 10.8 g, Sodium 288.6 mg, Sugar 34.9 g

RUSSIAN BLACK BREAD



Russian Black Bread image

I have been looking for a good Russian Black Bread recipe. This one is the closest I have come. The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous.

Provided by Mary

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 3h15m

Yield 12

Number Of Ingredients 13

1 ½ cups water
2 tablespoons cider vinegar
2 ½ cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
¼ teaspoon fennel seed
2 teaspoons active dry yeast

Steps:

  • Place ingredients into the bread machine in order suggested by the manufacturer.
  • Use the whole wheat, regular crust setting.
  • After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

Nutrition Facts : Calories 158.8 calories, Carbohydrate 30 g, Fat 2.6 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 222.4 mg, Sugar 2.2 g

RUSSIAN KRENDL BREAD



Russian Krendl Bread image

While dinning with a Russian immigrant family, I jumped at the chance to add this wonderful bread they served to my recipe collection. Of course, I never turn down hugs from my grandchildren after I've prepared something special...and this recipe always works! -Ann Sodman, Evans, Colorado

Provided by Taste of Home

Time 1h30m

Yield 24 servings.

Number Of Ingredients 18

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar
3/4 cup warm half-and-half cream or whole milk (110° to 115°)
1/4 cup butter, softened
2 large egg yolks
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
2-3/4 to 3-1/4 cups all-purpose flour
FILLING:
1 cup apple juice
1 large apple, peeled and chopped
2/3 cup finely chopped dried apples
1/3 cup finely chopped dried apricots
1/3 cup chopped pitted dried plums (prunes)
5 tablespoons butter, divided
4 tablespoons sugar, divided
1/2 teaspoon ground cinnamon
Confectioners' sugar

Steps:

  • In a small bowl, dissolve yeast and sugar in warm cream. In a large bowl, combine softened butter, egg yolks, vanilla, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., For filling, in a large saucepan, combine juice, apple, dried fruits, 2 tablespoons butter and 2 tablespoons sugar. Bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture reaches a jam-like consistency, stirring occasionally. Transfer to a bowl; cool completely., Punch down dough. Turn onto a lightly floured surface; roll into a 32x10-in. rectangle. Melt remaining butter; brush over dough to within 1 in. of edges. Mix cinnamon and remaining sugar; sprinkle over top. Spread with fruit mixture. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal. , Place on a greased baking sheet, seam side down; form into a pretzel shape. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 146 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 92mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

RUSSIAN KULICH BREAD



Russian Kulich Bread image

Make and share this Russian Kulich Bread recipe from Food.com.

Provided by JazzyBumBum

Categories     Breads

Time 1h25m

Yield 1 large Russian Kulich, 20 serving(s)

Number Of Ingredients 14

1 3/4 cups sugar
1/2 cup scalded milk, cooled to 110 degrees
4 cups flour
8 tablespoons unsalted butter
8 large egg yolks
2 large egg whites
1 teaspoon vanilla
2 teaspoons cardamom
1/2 teaspoon salt
1/3 cup golden raisin
1/4 cup slivered almonds
1/4 cup chopped candied orange peel
2 teaspoons lemon juice
1/8 teaspoon almond extract

Steps:

  • In a large bowl, combine yeast, water, 1/4 cup of sugar and milk, mixing until yeast and sugar have dissolved. Stir in 1 cup flour until well blended. Cover and let stand in a warm place for 1 hour.
  • In a bowl, combine butter, 1/2 cup sugar and egg yolks. Add the yeast-flour mixture from step 1, stirring well. Add vanilla, cardamom, salt and enough of the 3-3 1/2 cups flour to make a soft dough. Stir in raisind, almonds and orange rind.
  • In a small bowl, beat 2 egg whites untill stiff. Fold them into th dough made in step 2. Knead until asmooth and elastic dough forms. Place in a greased bowl, cover with greased plastic wrap and let to rise until doubled in size.
  • Coat a kulich pan with cooking spray. Punch down the dough and knead for a few times. Place it in the prepared pan, cover with greased plastic wrap and leave to rise until the dough reaches the top of the pan.
  • Heat the oven to 400 degrees. Place pan on a baking sheet and bake for 10 minutes Reduce the heat to 350 degrees and bake for another 35 to 40 minutes or until tester comes out clean.
  • While Kulich is baking, prepare glaze by combining in a small bowl the confectioners' sugar, lemon juice, almond extract and enough water to make a smooth, runny glaze.
  • Remove Kulich from oven and let to cool for 10 minutes. Unmold from pan and cool on a wire rack. While still slightly warm, drizzle glaze over the top. To serve, cut of the crown and slice base into rounds. T keep any leftovers moist, replace the crown.

Nutrition Facts : Calories 243.4, Fat 7.6, SaturatedFat 3.8, Cholesterol 86.8, Sodium 71.5, Carbohydrate 39.5, Fiber 1, Sugar 19.1, Protein 4.7

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