Cinnamon Swirl Krantz Cake using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Krantz Cake, a delightful pastry that waltzes between the realms of bread and cake, has its roots in Eastern European Jewish culture. Often made during special occasions, this sweet treat features a rich, chocolatey filling swirled within an orange-scented dough, creating a symphony of flavors that dance on your palate. Legend has it that the name 'Krantz' refers to the braided shape of the cake, reminiscent of the elaborate hairstyles worn by women in times past. Each bite is a celebration, inviting you to savor not just the flavor but the story of traditions passed down through generations. So, whether you serve it at a festive gathering or enjoy it quietly with a cup of coffee, Krantz Cake promises to enchant your taste buds with its whimsical charm.
Ingredients
- 500 g Flour t55
- 10 g Dehydrated baker's yeast
- 150 g Granulated sugar
- 100 g Milk
- 2 Eggs
- 200 g Salted butter
- 1 Teaspoon(s) Salt
- 150 g Brown sugar
- 2 Tablespoon(s) Cinnamon powder
- 100 g Icing sugar
- 2 Tablespoon(s) Milk
Steps
Dough Preparation
- Add 500 g of flour t55, 10 g of dehydrated baker's yeast in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 4.
- Add 100 g of granulated sugar, 100 g of milk, 2 eggs, 100 g of salted butter, 1 teaspoon(s) of salt in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl on a workplan.
- Setaside the dough in a bowl cover with towel during 1h 30.
Filling & Shaping
- Preheat the oven at 180°C.
- Add 100 g of salted butter in a mixing bowl.
- Add 150 g of brown sugar, 2 tablespoon(s) of cinnamon powder in the mixing bowl.
- Mix well in a mixing bowl.
- Roll out the dough on a lightly floured surface into a large rectangle, about 40×50 cm.
- Spread the cinnamon-sugar filling evenly over the dough.
- Cut the rectangle lengthwise into two equal strips. Stack one strip on top of the other.
- Cut the stack in half lengthwise to create two long strips. Pinch the top ends of the strips together and twist them around each other to form a braid.
- Carefully transfer the braided dough into the prepared loaf pan.
- Setaside the dough in a baking tray during 30min.
Baking & Glazing
- Sprinkle 50 g of granulated sugar over the dough.
- Cook in the oven at 180°C during 30min.
- Bake for 30-35 minutes, or until golden brown.
- Let the Krantz Cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Glaze
- Add 100 g of icing sugar, 2 tablespoon(s) of milk adjust according to the tastes in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
Baking & Glazing
- Drizzle the glaze over the cooled Krantz Cake.
- Serve Immediately.
