Kranzkuchen

11:30 am on 10 November 2014

Kranzkuchen imageIngredients

  • 225g (8 oz/1 ½ cups) plain (all-purpose) flour
  • 75g (2. oz/ ½ cup) self-raising flour
  • 2 teaspoons baking powder
  • 1 tablespoons caster (superfine) sugar
  • 60g (2 ¼ oz) unsalted butter, at room temperature
  • pinch of salt
  • 1 egg
  • 250ml (1 cup) pure cream (35% fat)
  • 150-300 g (½ - 1 cup) smooth apricot jam (depending on how sweet you like it)
  • 1 ½ tablespoons cinnamon sugar
  • 250g (1 ½ cups) mixed currants,
  • sultanas (golden raisins)  and raisins
  • milk, for glazing

Kranzkuchen imageMethod

Preheat the oven to 180°C (350°F/Gas 4). Line a large baking tray.

Using a pastry cutter or your fingers, mix the flours, baking powder, sugar, butter and salt together until the mixture resembles coarse crumbs. Mix the egg with the cream and pour into the flour mixture. Using a knife, bring the mixture together to form a soft but rollable dough. Add a little more plain flour if it is too sticky.

Tip the dough onto a floured board. Using a rolling pin, roll out the dough to form a rough oval about 35 x 45 cm (14 x 17¾ inches) in size. Spread the entire surface with the jam, sprinkle on the cinnamon sugar and then top with the dried fruit.

Roll up, starting at the top (the wider side), to make a long log and pinch the ends together. Place the log carefully onto the prepared tray. Bring the ends down so that the log is now a horseshoe or half-moon shape. With a knife, make five or so vertical slits on the outside rounded edge. Paint the top with the milk and bake until golden brown and cooked through, about 45 minutes.

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