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.
Notes:
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.
Par Lilie bakery
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