Orasi Kranz


1000g Bread Flour
20g Salt
120g Sugar
15g Yeast
15g Bread Improver
500ml Orasi Soy Drink
250g Orasi HOS Butter 70%
Orasi Sheet Butter For Lamination:
200g Bread Flour
800g Orasi HOS Butter 70%
Puff Pastry Dough:
1000g Bread Flour
20g Salt
550ml Orasi Soy Drink
200g Orasi HOS Butter 70%
Puff Pastry Lamination:
800g Orasi HOS Butter 70%
200g Bread Flour



  1. Mix together flour, salt, sugar, yeast, bread improver, and soya on low speed for 5
    mins until a dough forms.
  2.  Add the butter at low speed until well combined, then high speed for 8 mins or till
    obtaining an elastic texture.
  3.  Rest the dough for 10 mins in the freezer.
  4.  Laminate the sheet butter substitute. (1000g dough : 350g sheet butter)
  5.  Fold the sheet butter substitute into the dough, with 2 double folds.
  6.  Thickness of the final sheet, 6 to 7 mm.



  1. Mix together flour and butter substitute until well combined.
  2.  Fold into a square.
  3.  Chill until ready to use.



  1. Preheat oven to 165C.
  2.  Place a sheet of croissant dough and lightly spread with lemon filling.
  3.  Lightly sprinkle 72% chocolate pieces across the dough.
  4.  Do the same for the sheet of puff pastry and place the puff pastry on top of the
    croissant pastry.
  5.  Cover the puff pastry with the last piece of croissant dough.
  6.  Measure and cut out strips of 4cm x 15cm.
  7.  Lightly stretch the strips and give 1 or 2 twists.
  8.  Place the twists on to a tray and proof at 30C with 80% humidity till doubled in size.
  9.  Bake the krantz at 165C for 18mins, fan 4.