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Impasto del Kranz (Italian Puff Pastry Bread Dough)

Impasto del Kranz (Italian Puff Pastry Bread Dough)

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Course Dessert
Cuisine Italian

Equipment

  • Equipment Needed
  • Mixing bowls, rolling pin, baking sheet, parchment paper, pastry brush, sharp knife

Ingredients
  

  • Ingredients:
  • For the Brioche Dough:
  • 250 g all-purpose flour
  • 35 g sugar
  • 10 g active dry yeast
  • 90 g eggs about 2 medium eggs
  • 40 ml milk lukewarm
  • 7 g honey
  • 7 g rum optional
  • Zest of 1 lemon
  • 90 g unsalted butter softened
  • Pinch of salt
  • For the Assembly:
  • 1 sheet of ready-made puff pastry
  • 100 g apricot or raspberry jam
  • 50 g mixed dried fruits e.g., raisins, candied orange peel
  • 1 egg beaten (for egg wash)

Instructions
 

  • Method:
  • Prepare the Brioche Dough:
  • In a mixing bowl, combine the flour, sugar, and yeast.
  • Add the lukewarm milk, eggs, honey, rum (if using), and lemon zest. Mix until a shaggy dough forms.
  • Incorporate the softened butter and a pinch of salt. Knead the dough until smooth and elastic, about 10 minutes by hand or 5 minutes using a stand mixer with a dough hook.
  • Shape the dough into a ball, place it in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
  • Assemble the Kranz:
  • On a lightly floured surface, roll out the brioche dough into a rectangle about 1 cm thick.
  • Lay the puff pastry sheet over the rolled-out brioche dough, aligning the edges.
  • Spread a thin layer of jam over the puff pastry, leaving a 1 cm border around the edges.
  • Sprinkle the mixed dried fruits evenly over the jam layer.
  • Starting from the longer side, roll the layered dough tightly into a log.
  • Using a sharp knife, slice the log lengthwise down the center to expose the layers.
  • Twist the two halves together, keeping the cut sides facing up, to form a braid.
  • Shape the braided dough into a ring and place it on a baking sheet lined with parchment paper.
  • Final Proofing and Baking:
  • Cover the shaped dough with a damp cloth and let it rise for another 30 minutes.
  • Preheat the oven to 180°C (350°F).
  • Brush the top of the dough with the beaten egg to achieve a golden crust.
  • Bake in the preheated oven for 25 minutes or until golden brown.
  • Cooling and Serving:
  • Remove the Kranz from the oven and allow it to cool on a wire rack.
  • Once cooled, slice and serve.
  • Variations and Tips:
  • Nut-Free Option: Replace dried fruits with chocolate chips for a different flavor profile.
  • Gluten-Free Version: Substitute with a gluten-free flour blend suitable for brioche recipes and ensure the puff pastry is also gluten-free.
  • Dairy-Free Adaptation: Use plant-based butter and milk alternatives to accommodate dairy restrictions.
  • Flavor Enhancements: Consider adding a sprinkle of cinnamon or nutmeg to the filling for a warm spice note.
Keyword Impasto del Kranz (Italian Puff Pastry Bread Dough)