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Kranz

ingredients

servings

6

Type 00 wheat flour

400 grams

Water

120 mL

Eggs

2 unit

Fresh brewer's yeast

20 grams

White sugar

20 grams

Butter

100 grams

Iodized salt

1 teaspoon

Raisins

20 grams

Dried apricots

1 cup

Gelatin for dessert

7 grams

Apricot jam

150 grams

Puff pastry

250 grams

Desserts from Austria

Kranz

Kranz

with gluten with eggs with fish with lactose high in iron high in potassium high in phosphorus

ready in

2 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Kranz

Typical Austrian sweet

Kranz step 1

step 1

Work the flour with eggs, sugar, yeast dissolved in the water. Combine butter and lastly salt. Raise until doubling.

Kranz step 2

step 2

Spread the dough forming a straight line like that of the puff pastry

Kranz step 3

step 3

Spread a jam jam over the brioche pastry

Kranz step 4

step 4

Sprinkle with raisins and apricots cut into pieces

Kranz step 5

step 5

Cover with the puff pastry

Kranz step 6

step 6

Cut in half and sprinkle with a little jam

Kranz step 7

step 7

Put the second half over that with the jar Rest rest a mezzoretta the dough in the fridge

Kranz step 8

step 8

Resume the dough and cut 2-finger width strips for the short edge of the rectangle

Kranz step 9

step 9

Twist and place them on the lined baked pan and raise them for about 40 minutes

Kranz step 10

step 10

After tearing them, brush them with the beaten egg. Baking in a hot oven at 180 ° for 20 minutes must become beautiful golden

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