Kranz - Le Sinfonie

Le Sinfonie is a brand of

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Kranz

Ingredients for Yellow dough

Magistrale Flour 303 gr
Mixed egg 227 gr
Pan di Spagna Flour 152 gr
Sourdough 95 gr
Water 76 gr
Fine white sugar 68 gr
Butter 45 gr.
Brewer’s yeast 14 gr
Candied orange peel paste 13 g
Iodized salt 4 g
Aroma plus vanilla 2 gr

Ingredients for Puff pastry

Sfoglia Flour 294 gr
Iodized salt 13 gr
Egg white 4 g
Water 143 gr.

Ingredients for Brick

Butter 420 gr.
Sfoglia Flour 126 gr

Ingredients for Mounting

Raisins 200 gr

Recommended flour

Sfoglia

EXPRESS AND CRISPY

Introduction

Proceedings

Yellow dough

Knead together all ingredients, in dip.

Puff pastry

Mix all ingredients in planetary mixer until smooth and homogeneous.
Place the mixture in the refrigerator on a baking sheet for about 1h.
Meanwhile, prepare the dough.
Mix the butter with the flour and place in the center of the previously made batter.

Mounting

Roll out 4 layers alternating between puff pastry and yellow dough, interspersed with raisins attached with a little water.
Make rectangles and give them a twist in the middle like a braid.
Bake at 165°C for 35min.

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