Kranz with Boiled Condensed Milk and Walnuts

Kranz with boiled condensed milk and walnuts is a braided yeast bread made from a cold overnight dough. You mix the dough in the evening and let it slowly ferment in the fridge all night, and in the morning all that's left is to roll it out, roll it up, cut it, and braid it. The bread turns out nutty and fantastically fragrant - I highly recommend it!

Kranz with Boiled Condensed Milk and Walnuts

A braided yeast bread made from a cold overnight dough, filled with boiled condensed milk and chopped walnuts.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Cold fermentation and proofing 11 hours hrs 20 minutes mins

Total Time 12 hours hrs 20 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 250-300 g flour
• 100 ml milk warm
• 50 g margarine melted, warm
• 1 egg
• salt pinch
• 1.5 tsp sugar
• 5 g dry yeast
• 200-250 g condensed milk boiled
• 100 g walnuts chopped

Method

 

Dough the night before

1. Sift the dry ingredients into a bowl, starting with 250 g of flour. Pour in the warm melted margarine and warm milk, and add the egg. Knead the dough, adding more flour as needed, and gather it into a ball.
   
2. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 10 hours - it needs to ferment for 10-12 hours.
   

Shaping and baking

1. Take the dough out of the fridge an hour before baking. Roll it out into a 25x20 cm rectangle no thicker than 0.3-0.5 cm. Spread the whole sheet with boiled condensed milk and sprinkle with walnuts.
   
2. Roll the dough into a tight log and cut it lengthwise down the middle.
   
3. Braid the two halves together and twist into a rope. Transfer to parchment paper in the baking pan and let it proof for 15-20 minutes while the oven heats up.
   
4. Bake at 190°C for 25-30 minutes. Check for doneness with a matchstick.
5. Remove the finished bread, take it out of the pan, and let it cool. Enjoy!
   

Notes

A very convenient recipe: mix the dough in the evening, bake in the morning. It needs to spend at least 10 hours in the fridge.

Tips

• Cold overnight dough: it needs to ferment in the fridge for at least 10-12 hours - that's exactly what gives it its flavor and structure.
• Flour: start with 250 g and add more as you knead. I needed about 50 g more.
• Take the dough out of the fridge an hour before baking - cold dough is harder to work with and doesn't roll out well.
• Sheet thickness - no more than 0.3-0.5 cm: a thin sheet gives more coils and a prettier braid cross-section.
• Check for doneness with a matchstick - and go by the crazy nutty aroma too.