Krantz by Mika Shemo

Category: Bakery products
Kitchen: Jewish
Krantz by Mika Shemo

Ingredients

Dough:
dry yeast 6 g
wheat flour of the highest grade 400-420 g
milk 130 g
eggs (weight without shell) 100 g
sugar 75 g
salt 3 g
butter 75 g
vanilla 0.5 g
lemon zest 1/2 tsp
Filling:
milk 65 g
walnuts 60 g
roasted hazelnuts 60 g
sugar 60 g
butter 25 g
vanilla 0.5 g
lemon zest 1/2 tsp
cognac 20 g
Additionally:
1 yolk + a few drops of milk

Cooking method

  • Dough:
  • Krantz by Mika ShemoMix yeast with flour (leave a couple of tablespoons of flour).
  • Pour in warm milk, eggs.
  • Add granulated sugar.
  • Knead for 7-8 minutes.
  • Add softened butter in small pieces to the dough, in 3-4 passes, and the remaining flour.
  • 2-3 minutes before the end of the kneading, add salt to the dough.
  • Krantz by Mika ShemoThe dough is very soft, silky and non-sticky. The bucket under the scapula is not smeared along the bottom.
  • Krantz by Mika ShemoTighten the container with the dough (immediately after kneading) with a film and put in the refrigerator for 12 hours.
  • During this time, the dough will increase in volume 2-2.5 times.
  • Filling:
  • Krantz by Mika Shemo
  • Krantz by Mika ShemoBoil the milk with sugar and vanilla.
  • Add zest and butter. Boil for 5 minutes over low heat.
  • Krantz by Mika ShemoAdd crushed nuts. Boil for 2-3 minutes so that the mass becomes viscous.
  • Krantz by Mika ShemoRemove from heat, pour in brandy, stir. Cool down.
  • Forming and baking
  • Krantz by Mika ShemoAllow the dough to warm up at room temperature for an hour and a half before cutting.
  • Dust the table with flour.
  • Lay out the dough. Roll out into a layer, 3 mm thick.
  • Distribute the filling.
  • Krantz by Mika ShemoRoll up the layer into a long roll.
  • Cut with a sharp knife, not reaching from one side to the end of the roll 2 cm.
  • Krantz by Mika Shemo
  • Krantz by Mika ShemoExpand the halves of the roll with the slices up and weave together.
  • The ends of the roll, if you want to bake a wreath-shaped fender, connect.
  • Krantz by Mika ShemoCover the sides and bottom of the dish with baking paper or grease.
  • Place the dough piece into the mold.
  • Krantz by Mika ShemoCover loosely with foil and leave for proofing at a temperature of 27C degrees for one and a half to two hours.
  • Before planting in the oven, grease the top of the fender with a yolk and water mash.
  • Krantz by Mika ShemoBake in an oven preheated to 220C (convection 200C) degrees with steam for the first 7-8 minutes, then reduce the temperature to 180C (convection 160C) degrees and bring to readiness.
  • Leave the finished fenders in the form for 10 minutes, then carefully remove and cool on a wire rack.
  • Krantz by Mika Shemo
  • Krantz by Mika Shemo
  • Krantz by Mika Shemo
  • Krantz by Mika Shemo
  • Enjoy your tea!

Note

I spied the recipe from Sonya, buxgalter-sofi

The author gives a recipe based on 840 grams of flour (and 240 grams of nuts, respectively) and divides the finished dough into three parts. Recommended to bake in tins.
I baked half a portion, in a mold with a diameter of 24 cm. I wanted to bake a fender in the shape of a wreath.

gala10
Wah-wah ... another Manechkin's masterpiece ... Thank you, very interesting!
Sonadora
Galina, Checkmark, thanks! Kranz is excellent. Airy, moderately sweet. I will definitely repeat it more than once.
RepeShock

In the last photo, like a downy shawl .... so beautiful!

Thank you, Manechka!
Anatolyevna
Sonadora, Manechka is such a beautiful fender! So fluffy!
I'm just abrading the fenders! Delicate, delicious!
Rituslya
Oh, how beautiful and fluffy !!!
Mmmmm !!!! You can imagine how delicious it is!
Manechka, thanks for the beauty, deliciousness and aromas!
I sit here and twist my nose to smell this amazing fender!
Oh, what a beauty!
Admin
Manechka, to what your pastries are always beautiful Here, it is given to your pens to work with the dough!
Thanks for the pleasure to behold
Albina
Manechka, beautiful, tasty
Sonadora
Irisha, Antonina, Ritochka, Tanechka, Albinathanks girls.
The pulp is very delicate and fibrous. And delicious. Recommend. I don't even know why I've been going around this recipe for so long. She was stupid.

Svetlenki
Beckoning, I join in all the compliments! Wow, wah, delight - from the crumb to the shaping and crust color.

My children know your avatar. If they see a recipe with your cat - they say - bakes, without even asking what's inside!
Sonadora
Sveta, Thank you. It's so nice when our family, and especially children, like our work.
I was a bit headstrong about the molding. Now I will add in a note.
Tanyulya
Manyasha, what a cut! The beauty.
Kalyusya
One more! Manya, you are a noble crank! And handsome!
Swetie
Man, well, she turned it around like that! She just twirled like a masterpiece And the last photo is like a sigh
Annutka
Manechka, another fender! Hurrah! Planned for the weekend. Thank you!
lady inna
I just want to bite my teeth into this delicious bun and close my eyes with pleasure!
Sonadora, this is amazing!
Trishka
Manyasha, ubizza is possible from such beauty, me!
Thank you for another masterpiece!
Olga VB
Quote: Sonadora
I don't even know why I've been going around this recipe for so long. She was stupid.
It is clear why: the magic pendel was waiting! So sho I will ask fourth third half the praises of the author of Pendel
The homeland should know its heroes, including the leading actor "steps behind the scene"
Sonadora
Quote: Olga VB

The homeland should know its heroes
Woooot! That's who you need to give for the miracle-roll! If Olga she didn't weigh me a magic pendel, I would have looked at the recipe in the bookmarks for another six months.

Tanyusha, Galina, Sveta, Anna, Inna, Ksyusha, Thank you. A good recipe is always a pleasure to share.
You just don't wait with cooking, otherwise Olya will write you a pendel.

PS I remembered: a good kick in the ass will excite the mind, temper the character and give a good initial impulse when descending the mountain.
Olga VB
contact us!
chel00
It looks very nice and appetizing!
Sonadora
chel00, Thank you!
maha i
Sorry ! How much is the total baking time? At 200-8 min. and at 180 -?
Sonadora
MarinaThe total baking time depends on the oven. Readiness can be checked with a wooden skewer or a brake probe. The temperature inside the finished roll is 95-96C.
For me, in a conventional gas oven without convection, the total baking time is 35-40 minutes.
maha i
Thanks a lot: hi: the dough is already in the fridge, tomorrow we will bake
Sonadora
I will keep my fists to make it work.
maha i
Tosha
I love your fenders !!! When to add zest to the dough?
Sonadora
Antonina, Thank you. If possible, to me on "you.
Quote: Tosha
When to add zest to the dough?
I beg your pardon. Lost it when I wrote the recipe. Add zest with butter when kneading the dough.
maha i
Manechka! I did it, but overdried it: girl_mad: I can post a photo later, although I don't see the point (like it’s not ice, photos), but I don’t understand how you can write such masterpieces in a "regular oven": girl-th: still here something is not right, smells of magic and magic
Sonadora
Marina, it's a shame. Is the fender too dry? How long was it baked?
maha i
Quote: Sonadora

Marina, it's a shame. Is the fender too dry? How long was it baked?
One hour: girl_sad: But they ate it almost in a day: girl-yes: I will not leave this business, I will finalize it 8) thank you very much, it rose so much that I thought that it would not be baked! but nothing will be easier with the following
Sonadora
An hour is a lot, even if the oven is not too fast and without convection.
Quote: maha i

I thought I wouldn't get baked
It will be baked where it goes, especially since there is not a lot of filling and it is not wet.
maha i
There were a lot of stuffing: oops: The kid asked for a poppy filling at the last moment, so I also had to put poppy in your filling
Svetlenki
maha i, Marina, and baked exactly in the mode that Manya advises? With the ferry then without?
maha i
Quote: Svetlenki

maha i, Marina, and baked exactly in the mode that Manya advises? With the ferry then without?
Yes! I put a bowl of water!
Olga_Ma
Sonadora, Manya, thanks for the recipe, I'm attaching a photo
Krantz by Mika Shemo
The husband said that he looks like a grandmother, and this is the highest praise, thanks again
Sonadora
Olgawhat a beauty! Great fender turned out. I am glad that my husband was satisfied.

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