This gorgeous Austrian braided bread with strawberries and cheese filling (Topfen Kranz) topped with a lemon glaze is opening a new chapter here on the blog: easter recipes from around the world.
You can catch up on the past two series here:
I found the recipe on one of my favorite Austrian cooking magazines, Frisch Gekocht. This free magazine is available at the 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. They published my picture on a later issue of the magazine too.
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!
Share the recipe on Pinterest or by sending the link to my blog! You will help me increase my reach and this will keep the blog alive and going!
Austrian braided Bread with Strawberries
Recipe for Austrian braided bread with strawberries and cheese fillingmoderate
- 15 minutes
- 1 hours 10 minutes
- 35 minutes
- 2 hours
|Ingredients für the bread dough|
|500 g flour|
|1 pinch salt|
|230 ml room temperature milk|
|40 g sugar|
|20 g yeast|
|80 g melted butter|
|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|
|Ingredients for the glaze|
|1 tbsp strawberry powder|
|3 tbsp icing sugar|
- Kitchen mixer, if available
- small pot
- rolling pin
- baking paper and aluminium foil
Steps of preparation
- 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.
- 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.
- 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.
- 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.
- Once the dough has risen, put some flour on your working surface and roll it out to a big rectangle of 25×50 cm.
- 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.
- 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.
- 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.
- Enjoy at your Easter Table or for a festive brunch!