Kranz dessert

Apr 16
6 min read

Updated: May 15

Kranz dessert

Kranz is a fragrant and fragrant brioche ideal for breakfast, perhaps together with freshly baked croissants. It is a dessert of Austrian origin that is made from several alternating layers of brioche dough and puff pastry. Between these layers you can fill with a filling of apricot jam, raisins and candied orange peel, but if you prefer, you can also fill the kranz with chocolate chips or dark chocolate and almond pieces, as well as vary the jam by choosing the flavor you prefer. The preparation process is quite laborious: brioche dough requires at least one night in the refrigerator, while puff pastry requires careful handling of the ingredients to incorporate air between the different layers of dough and butter, and then expand during cooking through a process called "physical rising". Kranz therefore requires a lot of patience, but the final result will repay you when the aroma of these brioches invades your kitchen for a sweet and true awakening! Follow recipe.

1. KRANZ RECIPE

For quick preparation of kranz dessert follow the recipe.

Ingredients: simple, total time: 60 min., standings time: 3 h

1 pack puff pastry/ 250 g

Dough for brioche:

250 g flour 00
35 g granulated sugar
7 dry yeast
40 ml milk
90 g eggs
1 Tbsp honey
0,50 ml rum liqueur
1 /2 lemon grated peel
90 g soft butter/ diced

For Filling as you like:

Apricot jam
Candied fruits/ orange, apricot
Raisins
Chocolate drops
Almonds or hazelnuts

Brushing:

1 egg yolk
30 ml milk
Paneangeli sugar drops

Preparation:

In a deep bowl, add the sifted flour, granulated sugar, yeast and milk. Mix everything well and gradually add the eggs.
Stir in honey, rum liqueur and lemon zest. Beat on medium speed until the mixture is smooth.
After that, add the softened cubed butter, mix at the same time until you get a homogeneous dough.
Transfer the finished dough to a bowl and cover with cling film and wait for the dough to double in size, about 1–2 hours.
After the specified time, roll out the dough to a thickness of 4 mm in a rectangular form.
Cover with jam, sprinkle with raisins and add candied orange fruit.
Roll out the puff pastry to the same thickness as the first brioche dough and fold it over the jam.
Divide into two equal parts with the help of a knife.
Add the filling ingredients, jam, raisins and candied fruit to one half again, then fold it over with the other half.
Knead the dough with the palm of your hand, then roll it out to thickness 4-5 mm with a rolling pin.
Cut the dough into 2-3 cm strips.
Twist the strips into a spiral.
Place the finished spiral kranz on baking paper in an oven tray.
Cover them with transparent foil and let them rise for about 1 hour.
After the spinning time, remove the foil and coat with the beaten egg yolk and milk with the help of a brush.
Sprinkle with sugar drops.
Bake in preheated oven at 180°C, for 20–25 minutes.
Serve the pastry hot or cold with coffee or tea

KRANZ DESSERT RECIPE

Ingredients: medium, standing time: 4 hours total time: 60.min 14 serving

Dough for 14 Brioche(1):

300 g Manitoba flour
200 g 00 flour
150 g butter
150 g eggs/ room temperature
100 ml water/ room temperature
90 g granulated sugar
8 g honey
5 g dry yeast
1/2 vanilla seeds
pinch of salt
1 grated lemon peel/ optional

For puff pastry 450 g(2) or bought package:

140 g flour 00
130 ml water
130 g butter
80 g Manitoba flour
5 g salt

For Filling:

200 g apricot jam
100 g candied orange
100 g raisins
1 orange juice
1 tsp rum liqueur

For Brushing:

90 g sugar
89 ml water
1 egg

Preparation:

For the brioche dough:

The brioche dough you can refrigerate overnight, and you will prepare it as follows.
In a bowl, beat the softened butter with a spatula until you get a smooth creamy texture, add salt, half of the vanilla bean, to the butter. You can add grated lemon peel if you want. Set aside.
Pour the pre-sifted flour into a deep bowl and gradually add the sugar, yeast (alternatively you can use 12 g of fresh brewer's yeast) and honey. Mix on medium speed and in a thin stream, pour in the room temperature water, and the eggs one at a time.
Once you have added all the eggs, gradually add the previously beaten butter with a spoon and whisk at the same time.
When you get homogeneous dough, transfer it to a small bowl, cover it with cling film and let it rise for 2 hours to double.

For Puff Pastry:

Start by preparing the pastry.
Dissolve the salt in the water in a glass.
Sift the Manitoba flour with 100 g of 00 flour and place them in a deep bowl.
Add the water in which you have dissolved the salt and knead everything on medium speed for about 8 minutes.
You should get a mixture that is softer and more elastic than bread, smooth and homogeneous.
Leave to rest, covered with a cloth or cling film, in a cool place for at least half an hour.
After passing time, start preparing the puff pastry dough(2).
Remove the butter from the fridge, cut into cubes, and place in a mixer with the remaining 40 g of 00 flour: mix with puff pastry dough until you get a smooth mixture without lumps.
Transfer the resulting puff pastry dough to a baking board and roll out with a rolling pin into a square about 1 centimeter thick.
Place this puff pastry dough in the lower part of the fridge (the coldest) for at least half an hour. If you are using ready-made puff pastry, then you will skip this step.

Preparation dough:

Roll out the previously prepared dough for brioche into a rectangle measuring 26 x 31 cm and place a block of butter in the middle, which you will cover with the two longest edges of the dough so that they overlap (the central pastry must overlap to create a box effect that will prevent the dough from opening when rolling out).
Fold the other two edges in as well, until the dough is closed on each side.
Take a rolling pin and press the dough to make the block of butter more flexible. Then you can start rolling out the dough.
Then continue with the folds: fold the two short sides to meet the center of the long side, making sure the two folds do not overlap, and fold it like a book.
When your dough is ready, mark it with your finger (which will remind you that you just made the first fold), wrap the dough in cling film and refrigerate for at least 30 minutes.
Continue in this manner at least 3 more times, always marking the fold you made with your fingers. After the last fold, refrigerate the pastry for 1 hour.
After this time, you can form the kranz: squeeze the orange juice, filter it and pour it into a small bowl, then soak the raisins in the juice and add a spoon of rum.
Then roll out the brioche dough, and puff pastry dough at the same time, making two 26 x 31 cm rectangles.
Spread apricot jam again on one of the two halves, and sprinkle the surface with raisins and candied fruit.
Then place the other half, alternating the layers and making sure they fit perfectly.
You can press lightly with your palm to help the layers stick together.
When you are finished, transfer the kranz dough to a tray to cut it so that if the filling spills out, you can put it back.
Using a pastry cutter, cut strips 3 x 13 cm. and wrap them in themselves, forming a spiral.
Place the kranz thus obtained on a baking sheet lined with baking paper, brush them with 1 beaten egg, and let them rise for about 2 hours to double their volume.
Then bake the kranz in a static oven preheated to 180° for 25 minutes (if using a fan oven at 160° for 15–20 minutes).
Meanwhile, pour the sugar into a saucepan, then add the water, dissolve the sugar and bring to a boil, until a syrup forms.
When the kranz are cooked, remove them from the oven and let them cool slightly, then coat them with the water and sugar syrup, and serve them hot or warm.