Chocolate babka done Krantz style
I again used my YW/ SSD levains to make a pulla dough. Having chocolate butter cream and cinnamon sugar ITJB, sliced almonds and chopped hazelnuts on hand, I rolled the dough out as a babka. The Kranz variation as I Googled, involves cutting the rolled up babka in two and twisting the stands together. Then I folded it into a loaf pan. Oh my!
Happy baking, Brian