Russian Krendl
| Yield: | 1 Servings |
| Categories: | Breakfast, Apples, Coffee Cakes |
| FILLING | ||
| 2 | tb | Butter or margarine |
| 2 | tb | Sugar |
| 1/3 | c | Chopped prunes |
| 1/3 | c | Finely chopped dried apricots |
| 1 | lg | Apple, peeled/chopped |
| 1 | c | Apple juice |
| 2/3 | c | Finely chopped dried apple |
| 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 |
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