Easter cake "Kraffin"

Cookinero 7 Mar 2025

9180

A new version of Easter cake is the Kraffin cake. A juicy hybrid of a muffin and a croissant, first prepared in Australia and adopted in America, will be a great option for homemade festive baking for the bright Easter holiday. The recipe for the Kraffin Easter cake is not much different from the technology for making a traditional cake. However, the dough for the Kraffin contains fresh yeast, not dry yeast.

How to cook Easter cake "Kraffin"

Step 1

Prepare the dough starter. Mix warm milk, yeast and 1 teaspoon of sugar in a container. Cover with a towel and put in a warm place for half an hour. During this time, the yeast should activate and a cap of yeast will rise on the surface of the milk.

Step 2

Prepare the dough ingredients. Sift the flour into a deep bowl. Using a mixer or blender, beat the eggs, yolks and sugar until fluffy and light. Melt the butter in the microwave or in a water bath.

Step 3

Knead the dough. Add the dough, eggs beaten with sugar, melted butter and salt to the sifted flour. Mix thoroughly and knead without adding flour. During kneading, the dough should become less sticky. Transfer the dough to a clean and deep container, grease the top with vegetable oil, cover with a towel and put in a warm place for 1 hour. During this time, the dough should increase in size by 2-3 times.

Step 4

Divide the dough into parts. Divide the dough into 3-4 parts (depending on the size and number of baking pans). Cover each part with cling film and leave to rest for 10 minutes.

Step 5

Form the blanks. Roll out one part of the dough into a rectangular layer. Grease with room temperature butter and lay raisins and candied fruits on top in an even layer. Carefully roll the layer into a roll. In a similar way, prepare rolls from the remaining parts of the dough and filling. Cover the blanks with film and leave to lie for 20-30 minutes.

Step 6

Make rolls. Cut each roll lengthwise in the middle with a sharp knife, leaving 2 cm from one end. Roll one half into a spiral, with the cut facing outward. Roll the second half in the same way and place it on top of the first.

Step 7

Transfer the rolls to the molds. Carefully transfer the cruffins to the baking molds, cover with cling film and put in a warm place for 20 minutes to let the dough rise a little. The dough should take up less than half of the molds. While the dough is rising, turn on the oven to preheat to 200 degrees.

Step 8

Bake the Easter cakes. Place the Easter cake cruffins in a preheated oven and bake for 10 minutes at 200 degrees. Then cover with foil, reduce the temperature to 180 degrees and bake for another 10-15 minutes. Then remove the foil and bake the cruffins for another 10-15 minutes.

Step 9

Decorate the Easter cakes. Cool the finished Easter cakes and sprinkle with rusk powder.