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 piqued by this name which was then totally unknown to me and this form of delicate braiding extremely delicious. So I started preparing it: I modified the traditional recipe by using speculoos paste and crushed dark chocolate as a filling, and I don't regret it for a second!
What is Krantz?
It is a classic brioche base (flour, milk, eggs, sugar, butter and of course baker's yeast). Once the dough has risen, it is rolled out and the filling is added (butter, sugar, cocoa for the traditional recipe). Then, the dough is rolled up on itself and then cut in two lengthwise and braided before putting it in the oven. Of course, you have to take into account the necessary resting times, like any brioche preparation.
- 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.
Your krantz cake would be absolutely perfect for my afternoon snack... I really want it in any case...
Hello,
I don't have a robot, is it possible to use a simple mixer?
Thanks in advance !
a tuuuuerie!
Your krantz cake is superb and chocolate and speculoos huuuum, a real delight !!
Oh, that must be good!! Your photos are making me hungry...
Beautiful this brioche
I've already seen a lot of krantzcakes on social media but yours looks original with the speculoos! I might just give it a try because until now I hadn't necessarily had a crush!
thank you for sharing and see you soon :)
Yes, speculoos is a good way to twist the traditional recipe, and it's great for breakfast! I should have made several at once :)
I can eat it whole to taste it so much it makes you want this brioche!
That's the problem with brioches, it's hard to stop :)
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Thank you for this recipe!! I followed it to the letter and it is simply DE-LI-CIOUS! I chose "crunchy" speculoos spread, it goes very well with the melting texture of the brioche ;-) Thanks again for sharing Aurélie!
Great, thank you Maeva!
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 ^^