Creme de Krendel Bread Recipe

For Krendel Bread Dough: 

• SwissBake® Type 55 Flour – 960g 
• SwissBake® Soft Bun Concentrate (i12815) – 40g 
• Cold Water (6°C to 8°C) – 510g 
• Shortening / Bakery Fat – 65g 
• Granulated Sugar – 150g 
• Salt – 20g 
• Fresh Yeast – 35g 

For Cooked Fruit Filling: 

• Apples (peeled, finely diced) – 250g 
• Pears (peeled, finely diced) – 250g 
• Brown Sugar – 50g 
• Unsalted Butter – 30g 
• Spice Blend (Cinnamon, Nutmeg) – 10g 

For Crème Anglaise Custard: 

• SwissBake® Easy Crème Brûlée Mix (D13117) – 150g 
• Heavy Cream (35% to 40%) – 400g 
• Whole Milk – 400g 

Stage 1 | Krendel Bread Production 

Fruit Filling Preparation: In a saucepan over medium heat, melt the butter. Add apples, pears, brown sugar, and spice blend. Cook until the fruit softens and reduces into a jam-like consistency with visible fruit chunks. Spread on a tray and cool completely before use. 

Dough Mixing: In a spiral mixer, combine flour, soft bun concentrate, sugar, and salt. Crumble in fresh yeast. Add cold water and knead on low speed for 4 minutes. Then knead on high speed for 6–8 minutes. Add shortening during the final 2–3 minutes. Mix until smooth and elastic. Desired Dough Temperature (DDT): 25°C to 27°C. 

Bulk Fermentation & Shaping: Bulk ferment for 30–45 minutes in a covered container. Divide into suitable loaf sizes. Roll out into thin rectangles, spread cooled fruit filling over each, and roll tightly into logs. Seal the seam and place seam-side down into greased loaf pans. 

Final Proof & Baking: Proof at ambient temperature for 60–90 minutes. Bake in a preheated oven at 200°C for 30–40 minutes until golden brown. Cool completely, preferably overnight. 

Stage 2 | Crème Custard Pudding & Assembly 

Bread Slicing & Layering: Cut cooled Krendel loaves into uniform 2 cm slices. Arrange snugly in a deep tray, slightly overlapping. 

Custard Preparation: In a saucepan, whisk SwissBake® Easy Crème Brûlée Mix with milk until lump-free and then stir with cream. Ensure there are no lumps. Place the saucepan over medium heat, bring to a gentle simmer while stirring until it thickens into a classic pouring custard. Do not boil. 

Final Assembly: Pour the hot custard evenly over the layered Krendel slices. Ensure full saturation. Cool to room temp, cover, and refrigerate for at least 4 hours or overnight to fully set. 

Portioning & Garnishing: Cut into squares. Serve chilled with vanilla ice cream, caramel drizzle, and cherry coulis for contrast and balance.