Knead the yeast dough and divide it into portions, rolling each into a ball.

Roll each ball into a thin sheet and spread the apple jam over the entire surface.

Roll the sheet up into a log and slice it lengthwise.

Braid the two halves together.

Transfer the krantz to a baking sheet, let proof in a warm spot, brush with beaten egg before baking and bake for 20-25 minutes at 180-200°C.

While still hot, brush the krantz with jelly, jam or apricot preserves for shine, then let cool. Enjoy!