Shingles On The Ankle

Kranz

Even today I continue to tell you what I made for the birthday of Asia and we talk about Kranz, is a sweet I love a lot but I never dared to do and then randomly in the latest edition of Alice kitchen I found the recipe, is not quite like what I ate but I must say that know their stuff, I'll just make sure if you spend with them the icing made with icing sugar and water, ah, for those unfamiliar with the kranz in the photo are behind those in front are Maffin chocolate which I'll explain again.



INGREDIENTS 1 / 2 kg
brioche dough 1 / 2 kg pastry
130 grams of apricot jam
80 grams of raisins
80 gr of diced candied orange peel



For the brioche dough
1 / 2 kg flour
80 grams of high quality fresh milk or raw
15 g of yeast
180 gr eggs
70 grams of sugar
15 grams of honey
10 gr
rum 2 oz
grated lemon peel 1 / 2 vanilla bean
180 grams of butter
8 g of salt

Working in planetary flour, baking powder dissolved in milk just warmed, eggs, granulated sugar, honey and rum, flavored with lemon and vanilla, to work for about 8 minutes at slow speed, combine the softened butter adding it little by little, add the salt and work for another 5 minutes.
Let rise until doubled, rising to break the knead slightly, wrap in plastic wrap and store in refrigerator for 3 hours, the brioche dough is now ready.



Resume Processing Kranz, roll out the pastry to a thickness of 3 mm or so, sprinkle with apricot jam, raisins and candied orange peel into cubes, roll out the brioche dough the same thickness and position above the filled pastry, cut in half and stacked to get 4 layers of pasta, cut into strips about 1 cm wide and twist back on themselves, let rise until doubled and bake at 180 degrees for 15-18 minutes and not until they have taken on a beautiful color brown