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.
Krantz Cake Speculoos-Chocolate
- 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.
For optimal cooking, I use a tin mold which has the advantage of distributing the heat well.