Chocolate Kranz are fragrant and aromatic brioches ideal for breakfast and are a dessert of Austrian origin.
I am offering you my version of the recipe, as I did not include raisins and replaced the orange or apricot marmalade with blackberry jelly; this is because I only use homemade jams and didn’t have any.
Making this dessert takes some time and, above all, patience.
One of the sweets I love most and I really recommend you try it, you won’t regret it.
They remain fragrant for a few days if stored properly.
So, let’s just replicate the recipe, and if you do, feel free to send me your photos, and I’ll post them on my Facebook page with your name.
Approx. 625 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Chocolate Kranz
- 4 cups all-purpose flour (+ 1/3 cup for processing)
- 1 1/4 cups water
- 2 tsp fresh yeast
- 3/4 cup butter
- 1/2 cup sugar
- 1 cup blackberry jelly
- 1/3 cup hazelnut pieces
- 2/3 cup dark chocolate chips
- 1 egg yolk
- 1/4 cup powdered sugar
Preparation of Chocolate Kranz
First, prepare a dough with all the ingredients of the puff pastry except for the butter and knead until you get an elastic and homogeneous dough.
Let it rest covered and warm for at least 30 minutes.
Take back the dough, roll it out and form a rectangle with the help of a rolling pin.
Dot the cold butter with a little flour and knead it a bit, place it on the right half of the dough rectangle, fold the dough with the empty left side sealing the edges with your fingers and work the dough making three-folds twice as you would for puff pastry, letting the dough rest in the fridge between folds while keeping the dough rectangular.
Roll out a rectangle again with the rolling pin to 1/5 inch thick, divide it into 2 equal parts, keeping one aside.
Spread blackberry jelly on the first half of the dough, sprinkle with dark chocolate, hazelnut pieces, and cover the sheet with the sheet we set aside.
Cut the sheet in half again, spread jelly, add dark chocolate, hazelnut pieces, and overlap again with the other half of the dough.
Press the dough a little with your hands, cut strips 1-1.5 inches long, twist them giving the shape of the kranz.
Let it rise in a warm place for at least half an hour.
After rising, brush with egg yolk beaten with a drop of water and bake in a hot oven at 355°F for about 20 minutes.
Remove from the oven, let cool, and sprinkle with powdered sugar.
