For the dough:

For the filling:

For the glaze:


For the dough:

In a large bowl, dissolve yeast in 3 tablespoons sugar and warm milk. Add the butter, 1 1/2 teaspoons vanilla, salt, egg yolks and 1 1/2 cups flour.

Beat until smooth. Add the remaining flour to form a soft dough. Knead until smooth and elastic, about 6 minutes.

Place in an oiled bowl, cover with oiled plastic wrap and let rise until doubled.

For the filling:

Meanwhile, in a large saucepan, bring butter, sugar, prunes, pears, apricots, fresh apple, dried pear, and wine or juice to a boil.

Reduce heat and simmer about 30 minutes or until fruit is tender and mixture has thickened like jam, stirring occasionally. Cool to room temperature.

When dough has risen, punch it down. On a lightly floured surface or between sheets of parchment paper, roll into a 81 cm by 25 cm rectangle.

Brush with melted butter. Sprinkle cinnamon-sugar mixture over butter. Spread cooled fruit filling to within 2 cm of edges.

Roll up from the 81 cm side as for a jellyroll. Pinch seam together to seal. Transfer to a parchment-lined baking sheet, seam side down.

Form into a pretzel shape (we made a round shape like you can see on the picture).

Cover with greased plastic wrap and let rise until almost doubled, about 30 minutes.

Heat oven to 180°C. Bake bread 45 minutes.

While the bread is baking, make the glaze by combining in a small bowl the confectioners' sugar, lemon juice or milk, vanilla or almond extract and enough water to make a

smooth, runny glaze.

Remove the krendel from oven let cool 10 minutes on a wire rack. While still slightly warm, drizzle glaze over the top. Let cool completely before slicing and serving.