Life
Kraffin is an original Easter cake with an unusual twisted shape. The cakes are very fluffy and airy. It is especially delicious to experiment with different toppings and to sprinkle powdered sugar on top of the finished products.
The idea of making kraffins with different fillings was shared by famous Ukrainian confectioner Lisa Glinskaya lizaglinskaya on Instagram.
Calculated for 6 small kraffins (10 cm diameter, 12 cm height)
Ingredients for the sourdough:
- 300 ml milk (1.2 cups, 250 ml)
- 20 g sugar (1 tbsp)
- 5 g dry yeast (or 15 g of pressed yeast)
- 150 g flour (1 cup 250 ml)
Dough ingredients:
- sourdough
100 g eggs (2 eggs)
- 100 g sugar (4 tablespoons heaped)
- 5 g salt (0,5 tsp)
- 500 g flour (3 cups 250 ml)
- 100 g butter (0,5 pack, soft)
- 100 g butter (0.5 pack, soft) - for layers
Ingredients for the filling:
- 200 g blue raisins (or other dried fruits)
- nuts (peeled and roasted)
- chocolate (heat resistant)
- poppy seeds (dry)
Syrup ingredients:
- 100 ml water
- 100g sugar
Ingredients for decoration:
- powdered sugar
Method of preparation:
1. For the sourdough, combine the yeast and flour and mix. If the yeast is dry - mix it with flour. If the yeast is pressed - dissolve it in warm milk (not above 40 degrees).
2. Add sugar and flour and yeast to the warm milk. Stir until homogeneous.
3. Cover with a towel and put in a warm place.
4. For the dough, mix the eggs with the sugar and salt.
5. Add the sourdough.
6. Sift the flour through a sieve, add the softened butter.
7. Knead the dough, transfer it to a bowl, cover with a towel, and put it in a warm place for an hour.
8. Divide the dough into six equal parts.
9. Form the balls and cover them with clingfilm.
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10. Simultaneously strain the raisins, drain the syrup.
11. Roll out the dough into a rectangle about 30*40 cm, 3 mm thick.
12. Brush the surface of the dough with melted butter.
13. Bake in the forms at 180 degrees for 30-35 minutes.
14. Prepare the syrup: mix hot water and sugar in a saucepan or bowl until dissolved.
15. Rinse the raisins or dried fruit.
16. Set aside for a few hours.
17. Shape the kraffins:
- with raisins (any dried fruit pre-soaked in syrup);
- with poppy seeds (you don't have to soak them beforehand);
- with nuts roasted in the oven without the husk
- with chocolate flakes (thermo-stable)
18. After cooling, sprinkle kraffin with powder.
Also on OBOZREVATEL you can read the recipes:
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