KRANZ

  • Difficulty Difficile
  • Preparation 35-45 min
  • Cooking 35 min

KRANZ

Ingredients

  • Dolce ricorrenza panettone dough 3000g

Preparation

LAMINATION
Roll out 1,500 g of puff pastry dough until it reaches a thickness of 2 mm. Place the panettone dough on top, spreading it evenly. Cut strips 10 cm wide and braid twice. Bake for 35 minutes at 160°C in a ventilated oven or 180°C in a static oven.

PASTRY

Ingredients

  • Weak flour 800g
  • Strong flour 1600g
  • Crystal melange sfoglia-croissant 300g
  • Salt 50g
  • Water 1000g

Preparation

ICING
Combine the two ingredients and heat until the sugar is completely dissolved. Glaze the pastry with the icing immediately after removing it from the oven.

LAMINATION

Ingredients

  • Crystal melange sfoglia-croissant 2000g

ICING

Ingredients

  • Milk 200g
  • Sugar 200g
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