The quantities are for 8 people.
Kranz or Hefekranz or Hefezopf is a sweet bread popular in southern Germany and Austria. The kranz prepares also at Christmas and Easter. Let's see how to prepare it.
Dissolve yeast with a teaspoon of sugar in 5 cl of warm water. Let Act on 15 minutes, stirring occasionally, until an abundant foam appears.
Sift the flour now in a large bowl, in the middle of the pile made a hole and add the dissolved yeast, sugar, vanilla sugar, egg, butter, salt, milk, raisins, almonds and cedar. Our kranz will be really very rich.
Worked very well the mixture with a wooden spoon (or electric mixer) for about 15 minutes, cover with a damp cloth and put it to rise in warm place until double in volume. Knead dough again for another 10 minutes kranz, split it in half, formed two long rolls about 50 cm, intrecciateli and place them on a buttered baking sheet lined with wax paper.
Join the ends of the rolls, so as to obtain the kranz. Practiced with the tip of a knife to cut about half a centimeter on each round of Braid and then brush with milk. Place to rise for a second time the kranz in warm place until volume will increase to about one-third (15 minutes). Cook at the bottom of the oven preheated to 180-200 degrees for about 40 minutes.
Paid on kranz still hot icing, prepared by mixing sugar with 1-2 tbsp of boiling water.
Kranz or Hefekranz or Hefezopf is a sweet bread popular in southern Germany and Austria. The kranz prepares also at Christmas and Easter. Let's see how to prepare it.
Dissolve yeast with a teaspoon of sugar in 5 cl of warm water. Let Act on 15 minutes, stirring occasionally, until an abundant foam appears.
Sift the flour now in a large bowl, in the middle of the pile made a hole and add the dissolved yeast, sugar, vanilla sugar, egg, butter, salt, milk, raisins, almonds and cedar. Our kranz will be really very rich.
Worked very well the mixture with a wooden spoon (or electric mixer) for about 15 minutes, cover with a damp cloth and put it to rise in warm place until double in volume. Knead dough again for another 10 minutes kranz, split it in half, formed two long rolls about 50 cm, intrecciateli and place them on a buttered baking sheet lined with wax paper.
Join the ends of the rolls, so as to obtain the kranz. Practiced with the tip of a knife to cut about half a centimeter on each round of Braid and then brush with milk. Place to rise for a second time the kranz in warm place until volume will increase to about one-third (15 minutes). Cook at the bottom of the oven preheated to 180-200 degrees for about 40 minutes.
Paid on kranz still hot icing, prepared by mixing sugar with 1-2 tbsp of boiling water.
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