THE Kranz they are brioches made with alternating layers of brioches and puff pastry, which are then interspersed with a filling made with raisins, candied orange and jam.
The kranz are a sweet of Austrian origin I fell in love with years ago when I tasted them for the first time in a bar I had under the office where I worked.
I literally went into obsession with these sweet brioches so much that I took them every day for breakfast, preferring them to croissants or other pastry products.
Last week, surfing the web in search of new recipe ideas to propose on the blog, I came across a photo of my beloved kranz and it moved me I don't know how many memories.
So, I put my hands in the dough, I started from this recipe that inspired me for the dough made in a particular way and I baked these wonders. Try these kranz for breakfast this weekend and you won't regret it, I promise;) Docks friends and have a good weekend.
How to make kranz
Mix the two types of flour together, then take 3 tablespoons of the total and put them in a bowl. Make a hole in the center and add the crumbled brewer's yeast and 3 tablespoons of milk.
Knead until it forms a dough then immerse it in a bowl with hot (not boiling) water and wait for it to rise to the surface, it will take a few minutes.
Put the remaining flour in the bowl of the mixer, make a hole in the center and add the sugar, eggs and vanilla. Drain the dough and add it too in the center of the bowl.
Knead until all the ingredients are gradually absorbed. At this point, add the butter cut into small pieces a little at a time. Knead for about ten minutes or in any case until the dough is strung.
Form the dough into a ball, put it in a bowl, cover and let it rise until it has doubled its volume, it will take about 2 hours.Now roll out the brioche pastry and cut out 2 rectangles of the same size as the puff pastry rectangle.
Take a rectangle of brioche pastry, brush it with beaten egg and spread over the raisins that you have seasoned in rum and orange juice and candied orange. Place a rectangle of puff pastry on top and cover with apricot jam. Now place the other rectangle of brioche dough that you will brush with egg and fill with raisins and orange and finish with the rectangle of puff pastry.
Press the layers of dough well to make everything adhere well. Then cut into strips to obtain rectangles.
Take each rectangle obtained and twist the ends, forming a kind of helix.
Place the kranz obtained on a baking sheet covered with parchment paper, placing them spaced from each other. Brush with beaten egg and sprinkle with sugar grains. Bake the kranz in a preheated oven at 180 for 20 minutes.
Once cooked, let them cool on a wire rack before serving.