If you like sweet yeast pastry, this one definitely is for you! Rather simple to make and a real treat. (I didn’t even manage to snap a picture before my family had eaten half of it.)
The problem with all baked goods based on yeast dough: The yeast needs to rise and that may take some time. So if you don’t want to get up very early for a late breakfast that’s a bit of a problem. Unless…
Unless you make the dough the evening before and let it rise in the fridge.
I read that somewhere and was rather skeptical, but my son tried it with bagel dough and they came out very nicely. Same with this yeast krantz here.
We often share the work, so the ones who stay up late make the dough and the early risers get to finish it in the morning, ready for a nice breakfast together.
This recipe works out nicely with a glutenfree flower mix for cakes or cookies. In my experience, though, glutenfree yeast dough does not like rising longer than absolutely necessary. Keeping it in the fridge over night therefore might not work out quite as well. (Our doughs pretty soon got a rather sour, yeasty flavor.)
- 1 package active dry yeast or 1 cube of fresh yeast (42 g – for approx. 500g flower)
- 300 ml lukewarm milk (1 1/4 cups)
- 200 g butter (1 cup, unsalted)
- 100 g sugar (1/2 cup)
- 3 eggs for the dough and 1 egg to brush the dough before baking it
- 1 teaspoon salt
- 550 to 700 g flour (4 to 5 1/2 cups)
- optional: 100 g raisins (1/2 cup), soaked in water, apple juice or rum
- optional: finely grated rind of one lemon
Making the dough
- If you use fresh yeast: Crumble the yeast into a cup and mix with about one teaspoon of sugar. Let sit at a warm place until yeast starts to bubble and rise.
- Melt the butter in the milk. Make sure it doesn’t get hot! Milk should be lukewarm.
- Mix the flower (start with about 550 g or 4 cups) with salt, sugar and the lemon rind.
- If you are using dry yeast, you can add the yeast now.
- Add the milk and the butter to the flower mix. This is most easily done in a food processor with a dough hook.
- Add the eggs, one at a time, and the yeast-sugar mix if you are using fresh yeast.
- If the dough is too soft and sticky add more flower. It should be just enough to be able to knead it.
- Knead it for about 10 minutes either by hand or (easier) with the food processor.
- Take the raisins and pour any remaining fluid away. Cover the raisins lightly with flower and knead them into the dough. Only knead long enough to make sure the are fairly well distributed.
- Put in a large bowl that allows the dough to double in bulk and cover with a dish towel.
If you are making it at night to use it in the morning, put it in the refrigerator until the morning. Otherwise let rise until doubled in bulk.
Braiding and Baking the Krantz
- Knead the dough lightly and divide in three parts.
- Roll each part into a long strand (same length 😉 ).
- Lay them onto your countertop, letting them cross each other in the middle. The middle strand should lay on top of the other two. Starting in the middle, braid first the one side then the other.
- Put the braid in a greased baking pan and form it in a circle or twist it into an “8”.
- Cover with the dish towel again and let rise again until doubled. If you want to make sure this works out well heat the oven just until it’s comfortably warm. Turn it off again and put your dough in the warm oven. 30 minutes should suffice.
- When it’s light and fluffy, take the krantz out of the oven again. Preheat the oven to 190° C or 375° F.
- Brush the krantz with beaten egg.
- Bake about half an hour or until it’s well browned.
Enjoy fresh from the oven!