Kulich Kraffin
Origin of the recipe
A cruffin is a pastry made from a rich dough, its name reflecting its kinship with both puff pastry croissants and muffins. Unlike a croissant, a cruffin is made so that when it rises, it transforms from a twisted dough into a rather tall cake with a beautifully shaped top. This pastry first appeared in Australia over a hundred years ago, but in recent years it has become increasingly popular here for Easter.
What do you need for cooking?
Ingredients
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Warm milk
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Eggs
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Butter
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Sugar
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Salt
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Yeast
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Flour
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Dried fruits and nuts
Kitchen utensils
- Bowl
- rolling pin
- Whisk
- Film
- Paper
- Spatula
- Baking ring
Step-by-step recipe
Step 1:
Break two eggs into a bowl, add sugar, salt and whisk until the sugar is completely dissolved.
Step 2:
Add melted butter and stir.
Step 3:
Add warm milk and dry yeast, stir.
Step 4:
Add flour, mix and knead the dough.
Step 5:
Cover the bowl with the dough with plastic wrap and place in a warm place for 1 hour.
Step 6:
Dust the surface with flour and roll out the dough to a thickness of 3-4 mm.
Step 7:
Spread softened butter over the surface of the dough.
Step 8:
Sprinkle the dough with dried fruits and nuts.
Step 9:
Roll into a thin, long roll.
Step 10:
Cut the roll lengthwise, but not all the way through.
Step 11:
Roll the first sausage into a snail, place the uncut end on top of it, roll the second one and place it on top.
Step 12:
Line a baking sheet with paper, place the dough on it, wrap it in a baking ring and leave for 30 minutes.
Step 13:
Bake at 160 degrees for 40-45 minutes.
Step 14:
Cool the craffin completely, brush the top with honey or sprinkle with powdered sugar.
Cooking tips
Use an adjustable baking ring, set it so that there is a small gap between the cake and the ring, and let the dough rise.
The finished cake needs to be cooled before decorating it, otherwise the honey will run off and the powdered sugar will stick together in lumps.
