Kraffin Easter cake – new recipes for Easter cake

Hello, dear readers of my blog! I continue to prepare for Easter, looking for new interesting recipes. Of course, I’m not against traditional Easter recipes, but I really want to experiment!

While searching for new products, I came across a recipe for Easter craffin. This extraordinary pastry is prepared and decorated like traditional Easter bread.

The Holy Resurrection of Christ is the greatest Christian holiday of the victory of life over death. The status of Easter as the main holiday in Orthodoxy is reflected in the words: “The feast of holidays and the triumph of celebrations.” It was erected in honor of the Resurrection of Jesus Christ, which is the center of all biblical history and the basis of its Christian teaching.

In 2021, the Orthodox Christian world will celebrate the Great Holiday on April 28. In Russia, Easter cottage cheese and Easter cakes are prepared for the table. The latter is the Russian name for holiday bread, which comes from the Greek word meaning “round or oval-shaped bread.”

After the Saturday night liturgy, the Easter cakes were blessed. Cruffins are a completely new dessert that is gaining popularity, which was invented in America in San Francisco. This is a very tasty hybrid of a croissant and a muffin (bagel and cupcake).

Kraffin Easter cake - step-by-step recipe

This recipe is not the laziest, but very tasty. For the lace we go below. So, we have already understood that cruffin is a mixture of a croissant and a muffin, that is, a mixture of a puff pastry and a cupcake. Yes, these are my two favorite desserts, which means their hybrid is the embodiment of my sweet dreams into reality. Ree Stephen (the creator of this delicacy) proudly calls his brainchild “the unicorn of the dessert world,” and, at first glance, this may seem like an exaggeration, a muffin that flakes like a croissant, so what? But the secret of this mutant is not only in the dough, but also in the delicate filling, which you can use to your taste!

This recipe is modified in the style of Easter cake, rich and aromatic. But I’ll tell you a secret that Kraffin can be simplified beyond measure if you use store-bought puff pastry and make the filling from poppy seeds, also store-bought.

Ingredients:

Milk – 150 ml.
Sugar – 100 gr.
Fresh yeast – 20 gr.
Chicken eggs – 1 pc. + 2 yolks
Butter – 50 gr.
Flour – 500 gr.
Vanilla sugar – 20 gr.
Salt – 0.5 tsp.
Soft butter – 125 gr.
Dried cherries – 100 gr.
Seedless raisins – 100 gr.
Candied fruits – 100 gr.
Powdered sugar for dusting cruffins.

Immediately before use, flour must be sifted through a sieve to saturate it with oxygen. All ingredients must be warm.

Heat the milk in a deep bowl to a temperature of 37 degrees. Add yeast to milk, 1 tbsp. l. sugar, 1 tbsp. l. flour.

Using a whisk, mix the milk with yeast, flour and sugar well until smooth, cover the bowl with cling film and place in a warm place for 15 minutes.

Break the egg into a separate deep bowl, add 2 yolks, the remaining sugar, vanilla sugar and salt and beat with a mixer for 5 minutes until a fluffy, homogeneous mass is obtained.

This is what the beaten eggs and the risen dough will look like.

Melt the butter in a water bath.

Add the egg mixture and melted butter to the risen yeast mass.

Adding flour in portions, mix the mixture in a bowl with a spoon (the main thing is not to add too much flour).

Then sprinkle the table with flour and remove the soft dough from the bowl.

And knead with your hands (adding a little flour if necessary) for 7-10 minutes until you get an elastic dough that does not stick to the table and hands.

It is necessary to knead the dough in silence and complete isolation, in a good mood, with good thoughts, with a pure heart, trepidation and love.

Place the dough in a dry container, cover with cling film and place in a warm place for 40-60 minutes.

Pour boiling water over dried cherries, raisins and candied fruits in separate bowls, leave for 10 minutes, then rinse, dry with a paper towel and chop into small pieces.

After the dough has risen well, it must be kneaded, divided into 4 parts (235-238 g), rolled into balls, covered with cling film and allowed to rise for 10 minutes.

Lightly sprinkle the table with flour and roll out each ball with a roller into a very thin transparent rectangular layer, which should be thoroughly greased with softened butter.

Sprinkle one layer with raisins, the second with cherries, the third with candied fruits and the fourth with assorted dried fruits.

Now roll each layer widthwise into a tight roll and cover them with a dry towel so that the dough does not dry out while we make the rest of the rolls.

Preparing forms for craffin

This sourdough cruffin recipe is baked in regular paper pans that are used for Easter cakes. For the amount of dough that I am preparing now, I will need 2 large molds and one slightly smaller mold. Large forms have a bottom diameter of 11 cm and a height of 8 cm. A smaller form has a diameter and height of 9 cm.

New recipe for Kraffin Easter cake

Why new? Yes, because there is the minimum possible amount of flour here. And be warned, we will be working with incredibly sticky dough. It sticks to both your hands and the table. But don’t panic under any circumstances and don’t add flour. Otherwise, we won’t get a cruffin, but an ordinary butter cake. And only a miracle will save us. And it happens after 10-15 minutes of kneading this sticky mass. The dough turns into elastic, absolutely non-sticky and soft! Children can be involved. They love to play with slimes and other sticky anti-stress products!

Ingredients:

Flour – 350-380 gr.
Fresh yeast – 40g.
Sugar – 100 gr.
Butter – 100 gr. (50 g for the dough and 50 g for the layer)
Chicken eggs – 1 large egg + 2 yolks
Milk – 120 ml.
Salt – 1/3 tsp.
Vanilla sugar – 1 sachet
Raisins – 200 gr.
Vegetable oil for lubricating hands and utensils

Pour boiling water over the raisins, leave for 10 minutes, rinse and dry well with a paper towel.

Sift the flour through a sieve 2 times to fill it with oxygen.

To prepare the dough, in a deep bowl, heat the milk to 37 degrees, add crushed yeast, 1 tbsp. l. Stir the sugar well until the yeast is completely dissolved. Let's add 2 tbsp here. Stir tablespoons of flour, cover the bowl with cling film and place in a warm place for 10-15 minutes.

Add the remaining sugar, vanilla sugar, salt to the eggs and beat with a mixer until the sugar is completely dissolved and an airy homogeneous mass is formed.

Melt butter (50 g) in a water bath. Pour the flour into a deep bowl, make a depression in it and pour the risen dough into it.

Add warm butter, beaten egg mass and knead the dough.

Grease your hands and board with vegetable oil, place the sticky dough on the board, and never add more flour.

Knead the dough for 10-15 minutes until it becomes elastic and does not stick to your hands and work surface (here you need to be patient and everything will work out!)

Grease a dry bowl with vegetable oil, place the dough in it, cover the bowl with cling film and place in a warm place for 1.5-2 hours until the dough increases in volume by at least 2 times.

Divide the risen dough in half, tuck the edges in, place in the bowl for another 15 minutes, and cover. After this, roll out each ball of dough into a rectangular thin layer, grease it with softened butter, sprinkle cinnamon on top and spread raisins evenly.

Roll the layer widthwise into a tight roll and, with a very sharp knife, cut it in half lengthwise, but not all the way, leaving a gap of about 2 cm from the edge.

We roll the right side of the roll into a snail with the cut outward.

We lift the uncut part of the roll onto it and around it, also with a cut outwards, we make a snail, the “tail” of which we hide inside in the very center of the upper snail.

Place the cakes in paper forms or any other forms greased with vegetable oil and lined with parchment paper, cover, and place in a warm place for 40 minutes.

Then place on a baking sheet in an oven preheated to 180 degrees and bake for 45 minutes.

If the top burns, cover with foil.

After cooling, sprinkle the cruffins with powdered sugar.

Appetizing, flaky, airy, beautiful and incredibly tasty craffin cakes are ready.

New recipe for Kraffin Easter cake. Author

The most delicious fillings for Kraffins

I have chosen three of the best filling recipes that make baked goods incredibly tasty and festive. You can experiment with any other products suitable for the test. The only condition is that they should not be watery.

With poppy seeds

200 g poppy seeds
700 ml water
180 g sugar
1 tsp vanilla extract
300 g butter

1. Pour water over dry poppy seeds, stir and leave for 10 minutes. Remove any debris on the surface with a spoon. Strain the mixture through a sieve and let the liquid drain well.

2. Place in a saucepan and add water or milk in the specified amount. Place on the stove and bring to a boil. Skim off the foam, set the heat to low and cook for 40-45 minutes, stirring occasionally. Water can be added little by little if it has evaporated. As a result, the poppy should completely absorb all the liquid and swell.

3. Remove the pan from the heat and cool the mixture slightly. Transfer it to a towel folded in several layers and leave for half an hour. During this time, excess moisture will disappear.

4. Pour the poppy seeds into a container, add sugar and vanilla extract. Using an immersion blender, blend the mixture well to a paste. Finally, mix in soft butter. There is no need to grease the rolled out dough, since the filling is quite fatty.

With dried fruits

Raisins dark and light
Dried apricot pieces
Dried cranberries
50 g cognac or rum
1 orange

1. Rinse dried fruits thoroughly under running water, squeeze out the liquid and place in a container.

2. Pour in the cognac, grate the orange zest and add the squeezed juice.

3. Close the container with a lid and shake well to mix all the ingredients. Leave to infuse for 9 hours at room temperature.

4. Place the mixture on a towel and blot it so that excess moisture is absorbed.

5. Spread the filling over the surface of the thinly rolled out buttered dough.

With chocolate

110 g sugar
50 g butter
100 g dark chocolate
40 g cocoa powder
150 ml milk
60 g flour
0.5 tsp salt

1. Mix sugar, cocoa and flour in a saucepan. Then grind the dry mixture with butter and pour in the milk. Place the pan over medium heat and cook until the sugar dissolves. Stir the mixture constantly so that the flour does not boil into lumps.

2. Break the chocolate bar into pieces or grate it on a coarse grater. Pour into a saucepan along with a pinch of salt and keep on fire until the mass thickens greatly. It should become like soft dough and not stick to the spatula.

3. Grease the rolled out layer with butter, and then apply a chocolate layer.

You can simply sprinkle with cinnamon and sugar, or crushed nuts. Even without any filler, the cruffins will be incredibly tasty.

The most delicious recipe for craffin cake with dry yeast

To be honest, I rarely cook dough with live yeast. They are more difficult to buy; they are not sold in the supermarket. But they sell dry ones in any store and, in principle, I have nothing against them. The effect is the same. And what do you think?

Have you noticed that almost every recipe contains 2 yolks? They are the ones who give the dough its appetizing yellow color! And no dyes are needed.

For dry yeast dough:

Flour – 350 gr.
Milk – 80 ml.
Dry yeast – 6 gr. (1 tsp)
Sugar – 80 gr.
Salt – ½ tsp.
Chicken eggs – 1 large egg + 2 yolks
Butter – 40 gr. (melt in a water bath).
Vegetable oil - as needed.
To dust the cruffins, prepare powdered sugar and cinnamon.
All ingredients should not be below room temperature.

Let's prepare the dough. Add yeast and 1 tsp to warm milk. sugar, stir well and place in a warm place for 15 minutes.

Add salt to the flour, mix and sift through a sieve.

Take a deep bowl and beat the eggs and sugar in it with a mixer until you get a white fluffy mass.

Add sifted flour with 1/2 tsp. salt.

Add vanilla sugar, dough and warm melted butter.

Using a mixer, knead the dough. As a result, we get a soft, elastic and aromatic dough.

Grease a bowl with vegetable oil, place the dough in it, cover tightly with cling film and place in a warm place for 45 minutes.

After increasing the volume of the dough by at least 2 times, divide it into three equal parts, sprinkle the table with a little flour, form three balls from the dough, place them on the table, cover with cling film and leave to rise for 15 minutes.

Let's prepare the ingredients for layering the dough:

Butter (softened) – 100-125 g
Dried cranberries, blueberries, or raisins, candied fruits – 100 g (pour boiling water for 10 minutes, then rinse, dry with a paper towel, chop if necessary).
Any nuts – 50 g (roasted and chopped).

Take one piece of dough, roll it out into a thin rectangular layer, and grease it with oil.

Distribute evenly and sprinkle with raisins, candied fruits, nuts and roll into a tight roll.

Cover the roll with cling film and let it rise for 15 minutes. We make two more rolls in the same way.

Using a sharp knife, cut the roll in half lengthwise, but not completely (do not separate), roll up the snail with the cut outward, lift the uncut end onto it and form a second snail around it, placing it on top of the first, hiding the tip in the center of the snail.

Place the cakes in paper molds, cover with a towel and place in a warm place for one hour. Bake in an oven preheated to 180 degrees for 30 - 40 minutes. After cooling, sprinkle the cakes with powdered sugar or cinnamon. The cruffins turned out airy, tasty and beautiful.

Easter cake with dry yeast. Author

Step-by-step recipe for kneading craffin dough

The highlight of this recipe is the orange! Here is the zest and juice of the orange. Bright and fragrant pastries with lemons, oranges, tangerines and grapefruits will be an excellent addition to tea at any time of the year, and especially on the bright holiday of Easter!

Oh, and I forgot to say that these desserts are not dry. If you love moist and flavorful citrus puff pastries, you will definitely love this recipe!

For the dough:

Milk – 80 ml.
Dry yeast – 6 gr. (1 tsp) or fresh – 20 gr.
Sugar – 1 tsp.
Flour – 1 tsp.

To knead the dough:

Premium flour – 350-370 gr.
Butter – 40 gr.
Orange juice – 30 ml.
Orange zest – 1 tbsp. l.
Chicken eggs – 1 egg + 2 egg yolks
Sugar – 80 gr.
Salt – ½ tsp.

For the layer:

Butter (soft) – 100-125 gr.
Nutmeg – 1 pinch
Dried cranberries – 200 gr. (or 50 grams of raisins, cranberries, dried apricots, blueberries, any pre-roasted chopped nuts).
For decoration - powdered sugar.

Preparation.

Heat the milk to 37 degrees, add yeast, 1 tsp. sugar and flour, stir well and place the dough in a warm place for 10-15 minutes until a foamy yeast “cap” forms.

Beat eggs, sugar and salt with a mixer until you obtain a fluffy white egg mass, doubled in volume.

Sift the flour into a bowl, make a hole in it and pour in the yeast dough, warm melted butter, orange juice, orange zest, egg mixture and knead the dough.

Transfer the dough to the countertop, grease your hands with vegetable oil and, under no circumstances adding flour to the sticky dough, knead it for 10-12 minutes until it stops sticking to your hands and becomes elastic.

Roll the dough into a ball and transfer it to a dry bowl greased with vegetable oil, cover the bowl with cling film and place in a warm (draft-free) place for 1.5-2 hours.

When the dough has more than doubled in volume, take it out onto a lightly floured table, cut it into three parts (use the prepared baking pans), form into balls, cover and let the dough rest for 5-10 minutes. We take one part of the dough and roll it into the thinnest rectangular layer, almost lace-like transparent, but it should not tear.

Grease this layer with softened butter, sprinkle with a pinch of ground nutmeg for flavor, spread the cranberries evenly and form a tight roll along the width of the layer. Using a sharp knife, carefully cut the roll in half lengthwise, but not all the way, leaving about 2 cm. Take a strip and form the bottom of the cake, rolling it like a snail, always with the cut facing outward, then lifting the uncut part of the roll, lay it on top and roll a second snail around it, the tip of which we hide it in the center of the snail. From the outside of the cruffin, all layers should be visible. Detailed photos above.

We do the same with the rest of the dough. Place the cakes in parchment baking pans, cover and let rise in a warm place for 1 hour.

After this, put the cruffins in an oven preheated to 200 degrees for 10 minutes. Then lower the temperature to 180 degrees, cover the cakes with foil and bake for another 20-30 minutes. Check the readiness of the baked goods with a wooden stick. After cooling, the cakes can be sprinkled with powdered sugar or decorated with icing as you wish.

Lacy Easter cake craffin. Author

Surprise everyone with these wonderful cruffin cakes!

Original recipe for cruffins made from ready-made yeast puff pastry

I personally find it difficult to call this baking option a cruffin, but many housewives, in the hope of quickly baking such delicacies, have come up with such a new recipe. To do this, buy ready-made dough in the store; it should be puff pastry.

The result, I would say, is something like puff pastry, but it is undoubtedly tasty and appetizing. So, if you want variety, then try baking these buns.

We will need:

puff pastry dough - 1 package
yolk - 1 pc.
milk - 1 tbsp

For topping and filling:

flour - 30 g
chilled butter - 20 g
sugar - 15 g

Cooking method:

1. Remove the dough from the freezer and defrost it according to the instructions. Then, as it is written there, roll it out into a large layer.

2. Using a knife, cut into squares, approximately making sure that they are the same size.

3. Cut roughly - 6.5 cm x 6.5 cm, although it depends on what kind of baking molds you use. Since the dough is puff pastry, you can see all the layers.

Then flatten each piece as shown.

4. Place them in a silicone muffin tin and leave to rest for 20 minutes, but do not forget to cover them with a paper napkin so that the dough does not air out or dry out.

5. While you do something else, make some crumbs. Mix softened butter with flour and granulated sugar. And in another bowl, place the milk and one yolk, beat with a whisk until the mass becomes homogeneous.

6. Now brush the top of the workpieces with the egg mixture and dust with crumbs.

7. Bake in a well-heated oven at 180 degrees for about 30 minutes. Then enjoy this excellent option in a hurry. You can decorate the top with fresh berries or jam. Bon appetit!

How to cook craffin for Easter - video from Luda from the LudaEasyCook channel

This recipe makes incredibly delicious puff pastry! It contains a lot of candied fruits and nuts. This recipe combines traditional, delicious butter dough with a new twist on a new popular dessert recipe. I immediately liked this recipe and, of course, I prepared it for Easter. They ate mine and are asking for more!

I managed! Despite the fact that baking is not my thing, I baked Easter cakes for the second time in my life that year. I couldn’t even think that baked goods could be better than cakes. The process may be labor-intensive, but it's worth it!

For the test:

Flour – 350 g
Milk – 80 ml
Dry yeast – 6 g (1 tsp)
Sugar – 80 g
Chicken eggs – 1 pc. + 2 yolks
Butter – 40 g
Passion fruit juice or orange juice – 30 ml (if you don’t want to add juice, you can replace it with 30 ml milk)
You can add vanilla, lemon zest, or orange zest as a flavoring.

To layer the dough:

Butter – 100-125 gr.
Ground nutmeg - a pinch
Dried cranberries, blueberries – 100 gr. (you can have raisins, candied fruits)
Almond slices (or roast and chop any nuts) – 50 gr.
For dusting – powdered sugar.

Heat the milk to a temperature of 37 degrees, add 1 tsp to it. sugar, yeast, stir well and put the dough in a warm place for 5-10 minutes until it rises.

Beat the eggs and sugar with a mixer until a fluffy mass forms and the sugar crystals are completely dissolved.

Sift the flour into a bowl, add salt, mix and make a well into which we pour the appropriate dough and egg mixture. We begin to knead the dough, add warm melted butter, collect the sticky dough into a ball and place it on the table. Grease your hands with vegetable oil and, without adding flour, knead the dough for 10-12 minutes until it stops sticking to your hands and becomes elastic. When stretched, the dough becomes thin and does not tear. Roll the dough into a ball and place in a bowl greased with vegetable oil, cover with cling film and place in a warm place for 50-60 minutes.

During this time, the dough more than doubles in volume. Let's prepare the baking dishes. Two forms with a diameter of 12 cm, a height of 10 cm and one with a diameter of 8 cm and a height of 9 cm. We lay out the forms with parchment paper, with which we increase their height to 15 cm.

Take the dough out of the bowl and cut it on the table into three parts, focusing on the baking pans (two large parts and one smaller one). Form three balls, cover and let rest for 10 minutes. After this, sprinkle the table with a little flour, take one part of the dough and roll it into a thin rectangular translucent layer.

Grease it with an even layer of softened butter, sprinkle with a pinch of ground nutmeg and lay out the cooked cranberries, blueberries and toasted nuts.

Roll the dough (according to the width of the layer) into a tight roll, cover and let it rest while we form two more rolls. Using a sharp knife, cut the roll in half lengthwise, leaving about 2 cm uncut. We twist one part of the roll into a snail with the cut outward, twist the second snail around the uncut end, placing it on top of the first, and hide the “tail” in the center of the snail.

Place the cakes formed in this way into baking dishes. Place the baking cruffins in an oven preheated to 200 degrees for 10 minutes, then cover them with foil on top, reduce the temperature to 180 degrees and continue baking for another 25-30 minutes. We take the small cake out of the oven before the others.

Watch the video from the author of the recipe #LudaEasyCook for details.

We release the baked goods from the molds and place them sideways on a thick, soft towel to cool. To prevent the sides of the Easter cake from becoming crushed, it must be turned.

Cooled, airy, festive cruffins can be sprinkled with powdered sugar or decorated with icing.

How to fold dough to make cruffin

In fact, there is nothing complicated in the process of creating this special cake. See for yourself.

1. Take one ball, leave all the rest under the film, put it on the table and begin to carefully do your job.

Of course, such a layer is not rolled out instantly; each of them takes from 7 to 10 minutes. After all, you not only need to roll it out thinly, but you also need to give it the desired rectangular shape. The photo shows what shape should be obtained, and you can also see that the silicone shines through the dough.

This is the state we need to achieve.

2. Divide the melted butter into three parts. And generously grease the top of the rolled out layer with one of the parts. It’s okay that there’s a lot of oil, that’s how it should be. Brush the edges well; the dough should not stick to any of its sections.

3. Sprinkle one of the three parts of prepared cranberries and chopped nuts on top.

4. Starting from one of the edges, carefully roll the workpiece into a thin roll. Try to do this without leaving any voids inside, that is, as tightly as possible.

5. Sprinkle the table with flour and place the resulting long “sausage” on it. And then sprinkle the work surface with flour again and begin rolling out the next layer. Again also thinly.

If the center rolls out easier and the edges more difficult, then you can raise the layer, it will tighten a little in the middle. The dough is plastic, so you can slightly stretch it with your hands in the desired direction to give it a more even shape.

Grease the rolled out layer with the second part of the butter and sprinkle with the second part of nuts and dried fruits. Roll up the roll and put under the film so that the dough does not dry out.

6. Do the same with the remaining last ball of dough.

7. And so, we have 3 molds and three blanks in the form of a long thin sausage. The next stage is no less important than the previous one. Namely, the formation of Easter cake.

This requires a certain little skill. I will try to show and tell you step by step how to do this.

8. Prepare a board and a very sharp knife. Place a long “sausage” on the board. Cut it lengthwise into two equal parts, but do not cut until the very end. Leave an undivided tail of 3 centimeters at the junction of the two halves.

9. Start twisting a spiral from one end.

10. Twist it so that the cut point is on the outside. Twist the ring approximately along the bottom of the prepared pan, or a little less. So that there is room for the dough to grow.

Then gradually move to the upper second ring.

11. When you reach the junction of the two parts, lay it carefully, with the tail inward, and unfold the second layered part again with the cut facing out.

12. Continue forming the workpiece, twisting the “sausage” into a spiral.

13. Carefully place the resulting twisted layered workpiece into the mold. At the same time, try to ensure that the bottom fits on the bottom, and the twisted top does not move to one side, and is located strictly on top. Adjust it with your hands if necessary.

14. And now you need to put the molds with the blanks in a warm place again for the last rise. This may take 30-40 minutes.

Lacy Easter craffin

As you can see, all the recipes are very similar, the difference is literally in grams. But the difference between them is incredibly big. The layering of the dough depends on the amount of flour. Of course, it also affects how thinly you roll out the layer. The thinner it is, the more lacy your dessert will be. That's the whole secret of puff pastry. As a rule, I always used only regular butter dough, prepared with either raw or dry yeast for holiday bread. But after I tried this option once, I won’t even look at another. Or I’ll watch it, but not this year!

Ingredients:

Flour – 350 gr.
Milk – 80 ml.
Chicken eggs – 3 pcs.
Sugar – 80 gr.
Dry yeast – 6 gr.
Butter – 40 g. + 100 g. for lubrication
Vanillin – 1 gr.
Salt - a pinch
Dried apricots and prunes – 100 gr.
Any nuts – 100 gr.
Vegetable oil - as needed
Powdered sugar for dusting

Heat the milk to 37 degrees, add yeast, 1 tbsp. l. sugar, 2 tbsp. l. flour and let the dough rise in a warm place for 15 minutes.

Beat the eggs with vanilla and sugar with a mixer until the sugar is completely dissolved and an airy white mass is obtained.

Sift the flour, pour in the suitable dough, egg mass, and warm melted butter.

Knead the dough, put it on the table and without adding flour, greasing your hands with vegetable oil, knead it for 10-15 minutes (until it sticks to your hands) until an elastic mass is obtained.

Roll the dough into a ball, place in a bowl greased with vegetable oil, cover with cling film and leave in a warm place for 1 hour.

Pour boiling water over the dried apricots and prunes, leave for 10 minutes, then rinse, dry with a paper towel, and chop into small pieces. Roast the nuts and also chop them.

We take the risen dough out of the bowl, on a table lightly sprinkled with flour, cut it into several parts, focusing on the prepared baking pans, roll into balls, cover and let “rest” for 5-10 minutes.

Roll out one part of the dough into a thin rectangular layer, grease it evenly with softened butter, crush it with cinnamon, spread dried fruits and nuts evenly and (across the width of the layer) roll the layer into a tight roll. Cover the roll with film and also form the remaining parts of the dough.

Using a sharp knife, cut the roll in half lengthwise, but do not separate it completely, leaving about 2 cm. We roll one tip of the roll (bottom) into a snail with the cut outward, lift the uncut end of the roll onto it and roll the second snail around it, also with the cut outward, hiding the tip in the center of the snail. Place the formed Easter cake in a paper pan, cover and let rise for 30-40 minutes. Bake in an oven preheated to 180 degrees for 35-40 minutes, depending on the size of the baked goods.

After cooling, the craffin can be sprinkled with powdered sugar or decorated as you wish. But this time I propose to pour it with delicious chocolate glaze.

Glaze recipe:

200-250 ml. milk
100 gr. cocoa (sieve through a strainer in advance)
100 gr. sugar
50 gr. butter

Mix cocoa and sugar in a water bath.

Add milk little by little and stir until all lumps dissolve.

Cook the glaze for 2-3 minutes after all lumps have completely dissolved. Turn off and add butter.

Mix well and pour the slightly cooled glaze over the cruffins.

This Kraffin Easter cake is incredibly beautiful, airy, flaky and very tasty.

Kraffin - it turns out just a masterpiece. Author

Bakery

My cruffins were proofed for 2.5 hours. Now I take them out of the oven and turn it on to heat up to 160°C. As soon as the oven has warmed up, you can put the baking tray with cruffins into it.

Baking at 160°C without convection. The baking time depends entirely on the size of the mold. My larger cruffins took 30 minutes to bake, but my smaller cruffins were ready in 25 minutes. I checked the readiness of the craffin using a needle thermometer.

The temperature of the crumb immediately after baking should be 94-95°C. One more thing about baking: if the top of the cruffin gets too brown during baking, cover it with foil.

After baking, I remove the cruffins from the oven and leave them in the pans to cool on wire racks. After 4 hours, the cruffins will have cooled completely and you can remove the paper forms from them. But you can leave them in forms.

Then I brush the top of the cruffin with melted butter and sprinkle with powdered sugar.

The sourdough craffin recipe is very simple. But at the same time, Easter cake with filling looks very beautiful and original. And it is also very tasty. Especially in cruffins, there are so many delicious fillings that it’s hard to stop yourself from eating them all at once. Cook, try and surprise!

Also, experiment with the filling, change or add ingredients at your discretion. It will be delicious in any case!