The Christmas kranz with saffron, pistachios and white chocolate is a leavened cake to prepare and enjoy as an alternative to traditional panettone, if you fancy a Christmas cake from alternative flavors to the classic ones of the holidays. A preparation that takes time and a little attention in exchange for a lot of satisfaction.
Ingrediants
- 150 g of Manitoba flour
- 200 g of flour 00
- 3 eggs
- 1 yolk
- 45 g of granulated sugar
- 60 ml of milk
- 1 sachet of saffron powder
- 160 g of soft butter
FOR THE SAFFRON BRIOCHE
- 7 g of dehydrated brewer’s yeast
- 1 teaspoon of salt
- 100 g of natural Bronte pistachios
- 50 g of white chocolate
- 50 g of granulated sugar
- 20 g of soft butter
- 2-3 cardamom berries
- 50 ml of milk
FOR THE PISTACHIO FILLING
The Christmas kranz with saffron, pistachios and white chocolate is a crown of sweet leavened dough, to be prepared during the holidays as an alternative to the classic panettone or pandoro. And like the two canonical sweets, it is good to taste both as dessert at the end of the meal both a Breakfast or for one snack.
The recipe from which this Christmas cake takes inspiration comes from afar and is in turn the daughter of tradition: the chocolate krantz cake, Also known as Babka, dessert of traditional festivals Ashkenazi Jew filled with chocolate, cinnamon and dried fruit. The filling we have chosen is an equally delicious free interpretation.
Dried fruit and spices also in Trieste’s Gubana, another specialty dedicated to holidays.
OTHER DELICIOUS RECIPES: Angelica cake, Babka with cherries and chocolate, Nutella braid, Sweet bread with potatoes and chocolate
How to prepare: Christmas Kranz with saffron, pistachios and white chocolate
- Execution
- average
- Preparation time
- 30 min
- Cooking time
-
30 min – 40 min
- Rising time
-
2h and 30 min
- Portions
-
8
How to prepare: Christmas Kranz with saffron, pistachios and white chocolate
To prepare Christmas Kranz with saffron, pistachios and white chocolate, start heating the milk in a saucepan, over low heat, and let the saffron melt. Then let it cool down. Collect the two types of flour and the baking powder in the bowl of the mixer, mix and form a well.
Pour in the center the eggs with the yolk, the sugar and the milk with the saffron. Mix everything at low speed with the leaf whisk until combined. Then mount the hook and add the butter cut into cubes, a piece at a time, waiting for the previous one to be well incorporated before adding another. Knead for about 15 minutes adding the salt towards the end.
You will need to obtain a smooth and elastic dough that you will place inside a bowl. Cover with cling film and let rise until doubled (it will take about 2 hours). Meanwhile, in the mixer, blend the pistachios with the sugar, the butter, the seeds extracted from the cardamom berry, the milk and the white chocolate until you get a thick paste.
Take the leavened dough and roll it out with a rolling pin on the freshly floured work surface, so as to obtain a rectangle of about 30 x 40 cm. Spread the pistachio filling with a spoon, leveling it well. Roll the dough lengthwise to obtain a cylinder.
With a sharp knife cut it in half, always lengthwise, leaving one garment intact. Intertwine the two strands obtained.
Join the ends to form a crown, taking care to leave the cut parts in evidence. Arrange the brioche on a baking sheet lined with parchment paper and let it rise for another 30 minutes. Bake it in a preheated oven at 175 ° for 30-40 minutes or until the surface has taken on a golden color. Remove from the oven the Christmas kranz with saffron, pistachios and white chocolate and let it cool on a wire rack before serving, dusting it, if you like, with icing sugar.
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