Russian Christmas Bread (Krendel or Krendl)

Russian Christmas bread recipe

The Spruce / Ulyana Verbytska

Prep: 20 mins
Cook: 60 mins
Rising: 90 mins
Total: 2 hrs 50 mins
Servings: 20 servings
Nutrition Facts (per serving)
180 Calories
8g Fat
23g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 20
Amount per serving
Calories 180
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 21%
Cholesterol 61mg 20%
Sodium 94mg 4%
Total Carbohydrate 23g 9%
Dietary Fiber 1g 4%
Protein 3g
Calcium 34mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Russian Christmas bread, or krendel/krendl, produces a pretzel-shaped sweet yeast bread filled with dried fruits that is left plain or lightly iced. It can alternatively be dusted with confectioners' sugar or sprinkled with coarse sugar before baking.

Some krendels are rolled as for a jellyroll, then coiled into a round shape without forming it into a pretzel. Yet others are simply rolled as for a jellyroll and baked as a cylinder without shaping.

While kulich and paska are traditional for Easter, krendel is the preferred Christmas bread.


  • For the Dough:
  • 1 (1/4-ounce) package active dry yeast
  • 3 tablespoons sugar
  • 3/4 cup milk (warm)
  • 1/4 cup/1/2 stick butter (softened)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 large egg yolks
  • 3 cups all-purpose flour
  • 1/4 cup butter (melted)
  • 1/2 teaspoon cinnamon
  • 2 tablespoons sugar
  • For the Fruit Filling:
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1/3 cup prunes (pitted and chopped)
  • 1/3 cup dried pears (chopped)
  • 2/3 cup dried apricots (chopped)
  • 1 large apple (peeled, cored, and chopped)
  • 1 cup sweet white wine (or white grape juice)
  • For the Glaze:
  • 1 cup confectioners' sugar
  • 2 teaspoons lemon juice (or milk)
  • 1/8 teaspoon vanilla extract (or almond extract)
  • 2 to 3 teaspoons water (warm)

Steps to Make It

Make the Dough

  1. Gather the ingredients.

    Ingredients for dough
    ​The Spruce / Ulyana Verbytska
  2. In a large bowl or stand mixer, dissolve the yeast in 3 tablespoons sugar and the warm milk.

    Dissolve yeast
    ​The Spruce / Ulyana Verbytska
  3. Add the butter, vanilla, salt, egg yolks and 1 1/2 cups of the flour.

    Add butter, vanilla, salt
    ​The Spruce / Ulyana Verbytska
  4. Using the paddle attachment, beat until smooth. Add enough remaining flour to form a soft dough.

    Beat dough
    ​The Spruce / Ulyana Verbytska
  5. Switch to the dough hook and knead until smooth and elastic, about 6 minutes.

    Switch to dough hook
    ​The Spruce / Ulyana Verbytska 
  6. Place in an oiled bowl, cover with oiled plastic wrap and let rise until doubled.

    Place in oiled bowl
    ​The Spruce / Ulyana Verbytska

Make the Filling

  1. Gather the ingredients.

    Ingredients for filling
    ​The Spruce / Ulyana Verbytska
  2. In a large saucepan, bring the butter, sugar, prunes, pears, apricots, fresh apple, dried pear, and wine or juice to a boil.

    Bring butter, sugar, and pears to boil
    The Spruce / Ulyana Verbytska
  3. Reduce heat and simmer about 30 minutes or until fruit is tender and mixture has thickened like jam, stirring occasionally. Cool to room temperature.

    Reduce heat
    The Spruce / Ulyana Verbytska

Assemble and Bake the Bread

  1. When dough has risen, punch it down.

    Punch down dough
    ​The Spruce / Ulyana Verbytska
  2. On a lightly floured surface or between sheets of parchment paper, roll into a 32 x 10-inch rectangle.

    Roll out dough
    ​The Spruce / Ulyana Verbytska
  3. Brush with melted butter.

    Brush with melted butter
    ​The Spruce / Ulyana Verbytska
  4. Mix together the cinnamon sugar and sprinkle over the butter.

    Mix together cinnamon and sugar
    ​The Spruce / Ulyana Verbytska
  5. Spread cooled fruit filling to within 1 inch of edges.

    Spread cooled fruit filling
    ​The Spruce / Ulyana Verbytska
  6. Roll up from the 32-inch side as for a jellyroll. Pinch seam together to seal.

    Roll up dough
    ​The Spruce / Ulyana Verbytska
  7. Transfer to a parchment-lined baking sheet, seam-side down.

    Form into coil
    ​The Spruce / Ulyana Verbytska
  8. Form into a pretzel shape or a coil. Cover with greased plastic wrap and let rise until almost doubled, about 30 minutes.

    Cover dough
    ​The Spruce / Ulyana Verbytska
  9. Preheat oven to 350 F. Bake bread 45 minutes or until an instant-read thermometer registers 190 F.

    ​The Spruce / Ulyana Verbytska
  10. While the bread is baking, make the glaze by combining the confectioners' sugar, lemon juice or milk, vanilla or almond extract in a small bowl with enough water to make a smooth, runny glaze.

    Make glaze
    ​The Spruce / Ulyana Verbytska
  11. Remove the krendel from oven let cool 10 minutes on a wire rack.

    Remove kendrel
    ​The Spruce / Ulyana Verbytska 
  12. While still slightly warm, drizzle glaze over the top.

    Drizzle glaze
    ​The Spruce / Ulyana Verbytska
  13. Let cool completely before slicing and serving.

    Let cool
    ​The Spruce / Ulyana Verbytska