Wonderful kruffin cake – a proven recipe

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Kulich kraffin is a delicious Easter pastry made from rich puff yeast dough.

Lacy Easter kraffin will be a worthy decoration of the festive table on bright Sunday. The most delicate layered dough soaked in exquisite citrus aroma, rich filling and crown in the form of a flower bud. Everything about this cookie is perfect!

Stock up on Ordi Fatir wheat flour and a good mood: Easter cake is baked exclusively with good thoughts. And our detailed recipe will be a worthy help in creating a modern Easter treat.

Kulich kraffin recipe with photo

The proportions are calculated for two Easter cakes with a diameter of 11 to 15 centimeters.

Ingredients:

Wheat flour Ordi Fatir 350 g
Dry yeast 1 sachet
Milk 100 ml
Eggs 3 pcs.
Sugar in dough for Easter cake 100 g
Sugar in a dough 1 tsp
Melted butter 50 g
Lemon 1 pc.
Orange 1 pc.
Cognac 30 ml
Salt 1 pinch
Raisins, dried apricots, dried cherries to taste
Vanillin to taste

Pasta Bosifat is made from durum wheat, so they do not boil soft, they are perfect for cooking various dishes.

Stages of preparation:

Stage 1

Prepare the filling: pour raisins, chopped dried apricots, dry cherries with clean boiled water, add two tablespoons of cognac, leave for 1-2 hours.

Stage 2

Приготовить опару: в теплое молоко добавить 1 чайную ложку сахара и дрожжи. Тщательно перемешать, накрыть пищевой пленкой и оставить в теплом месте на 10-15 минут.

Stage 3

Remove the zest from one lemon and one orange with a fine grater. It is important not to touch the white flesh, as it can be bitter.

Stage 4

Break one whole egg and two yolks into a deep bowl, add sugar, vanillin and a pinch of salt. Beat the mixture with a mixer until a stable white foam.

Stage 5

Next, add the cooled melted butter, lemon and orange zest to the egg mixture. Mix everything together at low speed mixer.

Stage 6

Pour in the prepared dough, sift the MAKFA flour and knead the dough. It will be soft and sticky to your hands - this is normal.

Stage 7

Knead the dough until dense for 5-7 minutes. Then sprinkle with vegetable oil, cover with cling film and put away for 1-1.5 hours in a warm place. A slightly preheated oven works well for this.

Stage 8

Sprinkle the table with flour, lay out the risen dough and divide into two equal parts. Temporarily remove the second under the film.

Stage 9

Roll out the first piece of dough into a thin rectangle. The thinner the dough, the more layers in the cruffin.

Stage 10

Lubricate the rectangle with soft butter and evenly spread out half of the filling of raisins, dried apricots and cherries. Roll up the dough tightly and pinch the edges.

Stage 11

Cut the roll lengthwise, leaving a tip of 2 cm. Wrap one half of the roll into a snail so that the cut with the filling is on the outside. Raise the second half of the roll, and start wrapping over the lower snail, hiding the connecting tip in between them.

Stage 12

Repeat the process with the second half of the dough.

Stage 13

Gently transfer the formed Easter cakes to paper baking dishes, cover with a clean towel and leave in a warm place for 30-40 minutes.

14 stages

Bake in a preheated oven at 180°C for 30-35 minutes.

15 stages

Cool the Easter cruffin in a paper form, take it out and decorate with powdered sugar.

Ready! The most delicate layers, the curves of the dough, the rich filling – it’s love at first sight.

Happy Easter! May goodness and love always live in the soul.

Contact us

Call center: 55 – 33
Mail: info@ordifatir.com

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