Austrian Braided Bread with Strawberries – Topfen Kranz

Austrian Braided Bread with Strawberries – Topfen Kranz

Still looking for a sweet bread to serve at your Easter Table? I have you covered with an impressive and tasty braided crown filled with a strawberry cheese spread. Sprinkle with sugar and pour a lemon strawberry glaze on top and it will look amazing!

DI found the recipe on one of my favourite Austrian cooking magazines, Frisch Gekocht, which is a free copy of a Supermarket and always has easy but beautiful recipes and fantastic pictures. I did change the recipe slightly, because I also found the first Italian strawberries there and really wanted to use them in the bread.


Braided bread with strawberries
Austrian Twisted Bread

I was impressed myself as I took it out of the oven and it looked so beautiful and it wasn’t that hard to make, you just need to cut the rolled dough in half and twist it. Want to bake it too? Great! Here is the recipe in the interactive print version. Don’t forget to leave a comment at the end to let me know how you like it!!! Your comments are very important, as they make my website perform better on search engines, so don’t be shy and help me reach out to more people!


Recipe for twisted bread
Braided Bread from Austria

AuthorLaura
DifficultyBeginner

Austrian Kranz

Yields1 Serving
Prep Time1 hr 50 minsCook Time40 minsTotal Time2 hrs 30 mins

Ingredients for the bread dough:
 500 g flour
 1 pinch salt
 230 ml room temperature milk
 40 g sugar
 20 g yeast
 80 g melted butter
 2 eggs
Ingredients for the filling
 20 g chopped almonds
 200 g Quark / Topfen light (20% fat) or ricotta
 100 g Skyr or Mascarpone
 20 g almond flour
 1 tbsp vanilla sugar
 20 g sugar
 3 tbsp strawberry powder
 1 egg
Ingredients for the glaze
 ½ lemon
 1 tbsp strawberry powder
 3 tbsp icing sugar

1

Pour the flour (500) and a pinch of salt in a bowl (of the mixer if you are using it), make a well in the middle.

2

Warm up slightly 100 ml of milk and add 10 g of sugar to it and the yeast (20g of live yeast, you can use dry yeast instead, just use accordingly), mix well.
Pour in the middle of the well and cover with flour from the sides. Let it rest for 10 minutes.

3

Use the hook of the mixer to knead and add 120 ml of milk, the melted butter (80g), 1 egg and 30g of sugar. Once the dough is smooth, cover it and let it rest for one hour.

4

Prepare the filling by mixing together the chopped almonds (20g), Topfen/Quark (200g), Skyr (100g), vanilla sugar (1tbsp), sugar (20g), strawberry powder (3tbsp), egg, almond flour (20g). If you can not find Quark or Skyr, you might substitute with ricotta and cream cheese or mascarpone.

5

Once the dough has risen, put some flour on your working surface and roll it out to a big rectangle of 25x50 cm.

6

Spread the filling on it, leaving 3 cm space on all borders.
Roll the dough tightly on itself on the long side.
Now cut the long roll in half longwise, so that you'll end up with two long rolls with the filling exposed.
Twist the two logs with each other, keeping the filling on the top.
Form a circle/crown and press the ends strongly together.
Place on a baking tray covered with baking paper and let your beautiful kranz rest, covered, for 30 minutes.

7

Preheat the oven at 180C (bottom/top heat or 160C fan).
Mix the leftover egg with 10ml of milk and brush it on top of the Kranz.
Bake for 20 minutes. Then check, you might have to cover it with baking paper if you see it is already dark. Bake for another 20 Minutes.
Afterwards, let it cool down for half an hour before adding the glaze.

8

For the glaze mix together the juice of half a lemon with 1 tbsp of strawberry powder and 3-5 tbsp of icing sugar, until the consistency is right.
Pour the glaze on the Kranz and add decorative sugar if you like.

9

Enjoy at your Easter Table or for a festive brunch!

Ingredients

Ingredients for the bread dough:
 500 g flour
 1 pinch salt
 230 ml room temperature milk
 40 g sugar
 20 g yeast
 80 g melted butter
 2 eggs
Ingredients for the filling
 20 g chopped almonds
 200 g Quark / Topfen light (20% fat) or ricotta
 100 g Skyr or Mascarpone
 20 g almond flour
 1 tbsp vanilla sugar
 20 g sugar
 3 tbsp strawberry powder
 1 egg
Ingredients for the glaze
 ½ lemon
 1 tbsp strawberry powder
 3 tbsp icing sugar

Directions

1

Pour the flour (500) and a pinch of salt in a bowl (of the mixer if you are using it), make a well in the middle.

2

Warm up slightly 100 ml of milk and add 10 g of sugar to it and the yeast (20g of live yeast, you can use dry yeast instead, just use accordingly), mix well.
Pour in the middle of the well and cover with flour from the sides. Let it rest for 10 minutes.

3

Use the hook of the mixer to knead and add 120 ml of milk, the melted butter (80g), 1 egg and 30g of sugar. Once the dough is smooth, cover it and let it rest for one hour.

4

Prepare the filling by mixing together the chopped almonds (20g), Topfen/Quark (200g), Skyr (100g), vanilla sugar (1tbsp), sugar (20g), strawberry powder (3tbsp), egg, almond flour (20g). If you can not find Quark or Skyr, you might substitute with ricotta and cream cheese or mascarpone.

5

Once the dough has risen, put some flour on your working surface and roll it out to a big rectangle of 25x50 cm.

6

Spread the filling on it, leaving 3 cm space on all borders.
Roll the dough tightly on itself on the long side.
Now cut the long roll in half longwise, so that you'll end up with two long rolls with the filling exposed.
Twist the two logs with each other, keeping the filling on the top.
Form a circle/crown and press the ends strongly together.
Place on a baking tray covered with baking paper and let your beautiful kranz rest, covered, for 30 minutes.

7

Preheat the oven at 180C (bottom/top heat or 160C fan).
Mix the leftover egg with 10ml of milk and brush it on top of the Kranz.
Bake for 20 minutes. Then check, you might have to cover it with baking paper if you see it is already dark. Bake for another 20 Minutes.
Afterwards, let it cool down for half an hour before adding the glaze.

8

For the glaze mix together the juice of half a lemon with 1 tbsp of strawberry powder and 3-5 tbsp of icing sugar, until the consistency is right.
Pour the glaze on the Kranz and add decorative sugar if you like.

9

Enjoy at your Easter Table or for a festive brunch!

Austrian Kranz

Recipe for Austrian Kranz
Braided and twisted bread with strawberries filling

I hope you enjoyed the recipe, if you have any questions or are not sure how to substitute any ingredient, just let me know in the comments below!

Last week I published an Italian Easter Recipe, a Pastry filled with Rice pudding: Pastiera di riso – another suggestion for your Easter Buffet!

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Laura
Laura

Foodblogger Globetrotter sharing recipes from around the world, using natural ingredients and only a few simple steps, cooking and baking everything in moderation.
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