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Kranz





is a central European freshwater consumption but mostly Italian, who combines the brioche dough puff, two different textures, ... a fluffy and tender side and on the other it provides the pastry crisp.

This entry

owe it to "Marta" , a reader who contacted me and encouraged me to do this kind of flaky brioche to tell him my experiences with the sweet.

The recipe may seem long but is quite simple at the time of its preparation. Follow the steps at the foot of the letter and the result is that you can see, ... then leave the recipe as it came to me ...



Ingredients

- For the brioche

• 300 grams bread flour
• 100 g butter at room temperature
• 2 eggs 75 g sugar 1
• on baker's yeast
3 tablespoons milk 1 pinch of salt

- For the puff pastry

• puff pastry 300 g

-

For the filling 200 g hazelnuts

toast 100 grs sugar
1 egg yolk 1 tablespoon milk
• 1 egg (for glaze)

-

to decorate icing sugar to decorate

Development

started preparing the brioche dough.

Sift in a bowl two heaping tablespoons (from 300 grams) of flour, pour in the center diluted yeast in warm milk. Knead

forming a "ball" that we stand submerged in a container of warm water until doubled size. After 10 minutes or less, we see that the ball has grown considerably.

mass

When it reaches twice its volume, remove from water and place it in the center of the remaining flour sifted, along with sugar, eggs, pinch of salt and diced butter at room temperature.

Knead for about 10 or 15 minutes, until dough is smooth and elastic.

When ready, put it in a floured bowl, the cover with a film and we weigh in a warm place until double in volume.

degas the dough on a floured surface, work a little but not too much. The

extend with the roll and divide into 3 equal rectangles as possible about 24x10 cm.

also extend the pastry and divide into 3 equal rectangles other than the previous.

is time to prepare the stuffing, chop the nuts, add the sugar, egg yolk and the tablespoon of milk, mix well until all seamlessly integrated. Divimos into five parts. The mixture is quite strong and sticky.

We will now proceed to "mount", beat the egg and brush a rectangle of dough with it, extend over one of the five parts of hazelnut filling, cover with a rectangle of puff pastry brush and re- con el huevo y nuevamente más relleno,..

Seguimos así hasta acabar todas las capas, tenemos que terminar con un rectángulo de hojaldre.

Presionamos ligeramente la superficie del dulce con el rodillo para estirarla un poquito y tomándolo por los extremos lo retorcemos, girándolo y estirándolo ligeramente.

Ya simplemente resta el horneado, colocamos el kranz sobre la fuente que introduciremos en el horno, pincelamos con huevo batido y espolvoreamos con un poco de azúcar granulado.



Lo introducimos en el horno precalentado a 180º y lo cocinamos for about 40 or 50 minutes.

Once removed we can decorate with icing sugar sprinkled.

The result is a brioche with two textures discussed earlier, I think the important thing is that it is in the exact spot of cooking so that the pastry is cooked and well see the two types of masses.



I liked the contrast and hazelnut filling gives the perfect flavor counterpoint.





take this entry to apologize for the absence on your blogs, but when it can be, can not be ... so a withdrawal time is a victory ... I will keep visiting as far as I can ... in September we ... you have a good and sweet summer!!






Source: Bizcochona, mundorecetas