Kranz (A Sweet Brioche Loaf)
Category: Yeast Breads
Servings: 1 large loaf
Kranz is an elegant and rich yeasted dough that will delight anyone with its tender, buttery layers and sweet, fruity filling. This recipe blends two doughs – a soft, buttery brioche base and a rich laminated pastry – resulting in an incredibly delicious and impressive dessert bread. It requires a bit of time and attention but is well worth the effort for a delightful treat.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Manitoba Flour | 300g |
| All-purpose Flour (00) | 200g |
| Butter (softened) | 150g |
| Eggs | 150g |
| Water | 100g |
| Sugar | 90g |
| Honey | 8g |
| Dry Active Yeast | 4g |
| Vanilla Bean (½ pod) | ½ |
| Fine Salt | 1 pinch |
| All-purpose Flour (00) | 138g |
| Water | 126g |
| Butter (cold) | 126g |
| Manitoba Flour | 76g |
| Fine Salt | 4g |
| Apricot Jam | 200g |
| Raisins | 100g |
| Candied Orange Peel | 100g |
| Orange Juice | 1 |
| Rum | 1 tsp |
| Sugar | 90g |
| Water | 80g |
| Egg (for egg wash) | 1 |
Instructions:
Step 1: Prepare the Brioche Dough
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Start the Brioche Dough: In a large bowl, use a spatula to soften the butter to a smooth cream-like consistency. Add a pinch of salt, then split the vanilla bean lengthwise and scrape out the seeds. Add these seeds to the butter and mix thoroughly.
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Mix the Dry Ingredients: In the bowl of a stand mixer, sift the Manitoba flour, all-purpose flour, sugar, yeast (you can substitute 12g of fresh yeast if preferred), and honey. Mix them together lightly.
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Add Liquids and Eggs: Gradually pour in the room-temperature water while mixing at medium speed, followed by the eggs. Continue mixing until all the ingredients are fully incorporated.
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Incorporate Butter: Slowly add the softened butter to the dough in small increments, ensuring each addition is fully mixed before adding the next. You should end up with a smooth, soft, and homogenous dough.
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Let the Dough Rise: Transfer the dough to a bowl, cover with plastic wrap or a damp cloth, and allow it to rise for at least an hour in a warm spot until doubled in size. Afterward, refrigerate overnight for a slow fermentation that enhances the flavor.
Step 2: Prepare the Lamination Dough
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Make the Dough: In another bowl, dissolve salt in water. Sift together the Manitoba and all-purpose flour, then add to a stand mixer. Pour in the water with dissolved salt and mix to form a dough.
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Chill the Dough: Let this dough rest, covered, for at least 30 minutes in a cool place.
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Prepare the Butter Block: Take the cold butter and cut it into cubes. In the stand mixer, combine it with the remaining all-purpose flour (38g) to form a smooth, lump-free dough.
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Shape the Butter Block: Transfer the butter mixture to a work surface and roll it into a square about 1 cm thick. Place the butter block in the coldest part of the fridge for at least 30 minutes.
Step 3: Laminate the Dough
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Roll the Brioche Dough: After the dough has rested, roll it into a rectangle, about 26×31 cm in size. Place the chilled butter block in the center of the dough. Fold the dough over the butter, creating a seal at the edges to fully encase the butter.
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Roll and Fold: Gently roll the dough into a larger rectangle, then fold the dough like a letter (fold the shorter edges to the center). Rotate the dough 90 degrees, roll out again, and fold it into thirds. This process creates layers in the dough.
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Rest the Dough: Wrap the dough in plastic wrap and refrigerate it for another 30 minutes.
Step 4: Assemble the Kranz
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Prepare the Filling: In a small bowl, combine orange juice with rum and soak the raisins in the mixture. Set aside.
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Roll the Dough: After resting, roll out the dough into a large rectangle. Brush with apricot jam, then layer the soaked raisins and candied orange peel over the jam.
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Shape the Kranz: Fold the dough in half lengthwise, pressing lightly to seal. Use a sharp knife to cut the dough into 3×13 cm strips. Twist each strip into a spiral and arrange them on a baking sheet lined with parchment paper.
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Proof: Brush the twisted dough with a beaten egg and allow it to rise for about 2 hours, or until it has doubled in size.
Step 5: Bake the Kranz
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Preheat the Oven: Set the oven to 180°C (350°F) if using a static oven, or 160°C (320°F) if using a fan-forced oven.
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Bake: Place the kranz in the preheated oven and bake for about 25 minutes (for a static oven) or 15-20 minutes (for a fan-forced oven), until golden and cooked through.
Step 6: Glaze the Kranz
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Prepare the Syrup: In a small saucepan, combine sugar and water. Heat over low heat until the sugar is dissolved, then bring to a simmer.
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Glaze the Kranz: When the kranz is done baking, remove from the oven and let it cool slightly. Brush the warm syrup over the kranz to give it a shiny, sweet finish.
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Serve: Allow the kranz to cool completely before slicing. It can be enjoyed fresh or stored in an airtight container for up to a few days.
Tips for Success:
- Cold Butter: Ensure the butter block is cold before incorporating it into the dough for perfect layers.
- Chill the Dough: The key to flaky, layered dough is resting and chilling between each fold.
- Proofing Time: Be patient with proofing the dough to achieve the best texture and rise. The dough should be at least doubled in size before baking.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 6g |
| Fat | 20g |
| Carbohydrates | 55g |
| Fiber | 2g |
| Sugar | 25g |
| Sodium | 180mg |
Indulge in the delightful flavors of this Kranz, perfect for a special occasion, a festive breakfast, or as a charming gift for loved ones. Enjoy!
