Krantz Cake Speculoos-Chocolate

Krantz cake babka chocolate speculoos | Lilie bakery
Krantz cake babka chocolate speculoos | Lilie bakery
Krantz cake babka chocolate speculoos | Lilie bakery

A pretty marbled brioche to enhance your breakfasts, brunches and snacks! It bears the sweet name of Krantz cake (or Babka), a braided brioche of Jewish origin, very well known in Eastern Europe and also very popular in the USA. I discovered its existence on Pinterest: my curiosity was sharpened by this name which was totally unknown to me at the time and this extremely greedy form of delicate braiding. So I launched into its preparation: I modified the traditional recipe by using speculoos paste and crushed dark chocolate as a garnish, and I don't regret a second!

What is the Krantz?

It is a classic brioche base (flour, milk, eggs, sugar, butter and of course baker's yeast). Once the dough has swelled, it is spread and the filling is carried out (butter, sugar, cocoa for the traditional recipe). Afterwards, we roll the dough on itself and then cut it in half lengthwise and braid it before putting it in the oven. Of course, you have to take into account the necessary rest times, like any brioche making.

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Krantz Cake Speculoos-Chocolate

The perfect companion at breakfast time ...
Prep time40 minutes
Cook time30 minutes
Total1 time 10 minutes
Recipe type: Dessert, Snack, Breakfast
Cuisine: French
Yield: 6 people


  • 120 ml of milk
  • 1 tsp baker's yeast
  • 340 g of flour
  • 75 g soft butter
  • 25 g powdered sugar
  • 2 whole eggs
  • 3/4 tsp natural vanilla extract
  • 1/2 tsp of salt
  • +
  • 1/2 jar of speculoos paste Spread department
  • 1/2 full-bodied dark chocolate bar
  • +
  • 3 tbsp of water
  • 50 g brown sugar


  • Let the milk cool, then dissolve the yeast in it, mix and let stand, covered, for 20 minutes.
  • In the bowl of the food processor, cream the butter and sugar until the mixture whitens. Add the eggs one by one, and the vanilla.
  • In a container, mix the flour and salt then add rain to the bowl of the food processor. Mix well (you will need to change the flat beater tip of your food processor by the dough hook).
  • Then add the liquid (milk / yeast), mix until a ball begins to form and the dough comes off on its own from the walls.
  • Place in a container, cover and let stand for at least 2 hours.
  • Roll out the dough in a large rectangle format then spread a layer of speculoos dough, cover with crushed chocolate. Roll the dough starting from the smallest side. Cut lengthwise in half, and trim the ends. Gently and coarsely braid the two dough pieces. Place them in a buttered cake mold (27cm for me), garnished with a baking sheet. Let stand, covered, for 1 hour.
  • Bake for 30 minutes at 170 °. As soon as it comes out of the oven, cover the krantz with a warm syrup (heat the water and add the brown sugar) to give it a very appetizing shine.


The quantities below will give you 1 bun of a nice size.
For optimal cooking, I use a tin mold which has the advantage of distributing the heat well.
About Lilie bakery
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 [ Equipment used ]

Tin cake & brioche mold

Set of straight / angled / tapered spatulas



  1. Reply


    16th June 2016

    It would be absolutely perfect for my 4 hour your krantz cake… it makes me really want to anyway…

  2. Reply


    16th June 2016

    I don't have a robot, is it possible to use a simple mixer?

    Thanks in advance !

  3. Reply


    16th June 2016

    a tuuuuerie!

  4. Reply

    Tales and Delights

    17th June 2016

    Your krantz cake is superb and chocolate and speculoos huuuum, a real delight !!

  5. Reply

    Melina & Chocolate

    17th June 2016

    Roh if it must be good !! Your photos make me hungry ...

  6. Reply


    18th June 2016

    Beautiful this brioche

  7. Reply


    20th June 2016

    I have already seen a lot of krantzcake on social networks but yours looks original with speculoos! I will maybe start suddenly because until then I had not necessarily had the crush!
    thank you for sharing and see you soon :)

    • Reply

      Lilie bakery

      21th June 2016

      Yes, speculoos is a good way to get around the traditional recipe, and for breakfast it's hot! I should have done several at once :)

  8. Reply

    Granny Paulette

    July 6, 2016

    I can eat it whole to taste it so much it makes you want this brioche!

    • Reply

      Lilie bakery

      July 8, 2016

      That's the problem with brioches, it's hard to stop :)

  9. Reply


    26th October, 2016

    Thank you for this recipe !! I followed it to the letter and it is simply DE-LI-CIEUX! I chose the “crunchy” speculos spread, it goes very well with the melt-in-the-mouth texture of the brioche ;-) Thanks again for sharing, Aurélie!

    • Reply

      Lilie bakery

      3th November 2016

      Great, thank you Maeva!

  10. Reply

    Lau's Sweet Notebooks

    December 9, 2016

    From blog to blog and from pinterest to pinterest, I came across your blog :)
    Very pleasant with mega gourmet recipes: 3 including this one that titillates him hahaha! A fruit version, it can also be nice I think ^^


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