Puff Easter "Craffin"

Category: Easter
Puff Easter Craffin

Ingredients

Flour / s 500 gr.
Warm milk 170 ml.
Dry yeast 2 tsp
Sugar 120 g
Salt 0.5 tsp
Egg 2 sh.
Egg yolks 2 pcs.
Dough butter 40gr.
Butter for filling 100 g
raisins, candied fruits, nuts 120 g

Cooking method

1. Prepare the required foods. Sift the flour.
2. Yeast and 2 tsp. Dissolve sugar in warm milk, put in a warm place until the cap is raised. Melt the butter (40 g). Beat eggs, yolks, sugar and vanilla sugar until light fluffy.
3. Sift flour into a bowl, make a depression. Pour yeast with milk, egg mixture into it, add salt, mix. Add melted butter, knead the dough. The dough is very sticky at the beginning. Knead the dough until it stops sticking to your hands.
4. Grease a bowl with melted butter, place the dough there, grease it with butter on top, cover with cling film and place in a warm place without drafts for 1-1.5 hours.
5. Prepare raisins, candied fruits and nuts, all as desired.
6. The dough doubled in 1.5 hours.
7. Divide the dough into 3 portions and let rest for 10 minutes.
8. Powder the work surface and dough with flour. Roll into a very thin rectangular slab. The dough is translucent, but not torn. Lubricate the layer with softened butter (120 gr.).
9. Sprinkle candied fruit, nuts, raisins, citrus zest on the dough.
10. Roll the prepared dough into a roll of 3 pieces, cover with cling film and place in a warm place.
11. Cut the roll with a sharp knife in the middle lengthwise, stepping back a couple of centimeters from the beginning.
12. Spiral one half of the roll towards the beginning.
13. Twist the other half with a spiral, lifting and laying on top of the first.
14. Gently place the Craffin cake in a baking dish and place in a warm place for 20 minutes to rise.
15. Preheat oven to 200 ° C, bake cakes for 10 minutes. Then we lower the temperature to 180 ° C. Cover the molds with foil on top for 10 minutes, then carefully remove it and continue to bake for another 15 minutes. Cool the cakes completely.
16. Sprinkle the cakes with icing sugar.
17. Such a soft, flaky and fluffy crumb in the rift.

The dish is designed for

3 pcs

Cooking program:

oven

Note

and more can be viewed here.

Albina
Valyushechka, wonderful Easter cakes 🔗
Valyushechka_ya
Albina, thank you, of course I'm more inclined towards standard Easter cakes and pastries, but I liked this craffin.
Volgas
And for Easter I baked six of them according to the recipe in the video. I liked it very much. We ate in two days.
Puff Easter Craffin
Valyushechka_ya
VolgasWhat a pretty, rosy and of course delicious Sveta.
kristina1
Valyushechka_ya, Valyushechka, very beautiful easter, thank you
Valyushechka_ya
kristina1Thank you, Easter is delicious.
Marusya
Valyushechka, very beautiful and original! I have no doubt it's delicious!
Valyushechka_ya
Marusya, thanks Marusya
metel_007
Puff Easter CraffinAnd here are my beauties, they are cooling, only from the oven.
kristina1
metel_007, Olgawhat beautiful pasochki ...
Valyushechka_ya
metel_007, Olga, what a ruddy and airy, beauty.
Tatyana1103
Valyushechka_ya, I prepared this cake last year, the fact that I am completely delighted with it is to say nothing. The proportions of the dough are slightly different, but the cooking process is the same as in the video. Of course, when preparing this cake, you need to work a little, but it's worth it. As a result, it turned out to be so tasty and beauty that she did not even decorate the finished cake with anything, and consecrated it.

Puff Easter Craffin Puff Easter Craffin
Valyushechka_ya
Tatyana1103, Tanya is cool, it turned out that it is tasty, tasty, I will definitely bake this year.
Tatyana1103
Valyushechka_ya, every year I try to bake a new cake, I’m still looking for something, and I don’t know what, but I really liked this one, I added more pine nuts to it.

Puff Easter Craffin
Last year, together with this cake, I baked another one called "Marble", which is also very tasty,
Puff Easter Craffin mine could not choose which one tastes better, I personally liked "Kraffin" a little more
arini
Girls! Thank you for such a beautiful way of molding Haven't tried it yet, but such beauty with so much oil cannot be tasteless
Puff Easter CraffinPuff Easter Craffin
Valyushechka_ya
arini, Wow,: victory: what a beauty !!! You will try and enjoy the taste.
Lind @
I thought it was true Easter recipe. And this is Easter cake. A big request to the author. Write KULICH in the name, at least in parentheses. Still, for most, Easter is cottage cheese, not baked goods.
echeva
great recipe, also planning it for this year
una-olga
I have a complete fiasco ... the dough didn't rise at all 😟. I think the yeast is not of high quality. Paposhnik Angelin, Almond Manin are excellent, but they are on pressed yeast. Easter cake from Seleznev is waiting for its turn, here it is also on dry yeast ...
Volgas
The current cakes are craffins.
Puff Easter Craffin
Tverichanka
And I baked this year too! One for yourself, one for free! Beautiful-e-e-e! Last year I noticed the recipe: nyam: We will try it tomorrow. I haven't photographed yet. I'll try to arrange a photo session tomorrow.
Crochet
Quote: una-olga
I think the yeast is not of high quality

Judging by the nickname Olga, right ?

I apologize in advance if I made a mistake ...

Olenka, if there is even the slightest doubt about the yeast, before adding it to the dough, I highly recommend checking: how to test and activate yeast

Quote: una-olga
Easter cake from Seleznev is waiting for its turn

And what prevents you from baking it with pressed yeast?

But for some reason, in the recipe for Easter cake from Seleznev, when converting dry yeast into pressed, a ratio of 1: 2 is recommended, but we recalculate 1: 3.

As for the amount of yeast in Seleznev's recipe, IMHO it is greatly overestimated.

Prescription flour 4 cups + 2 tbsp. l., for this amount of flour, the author recommends not much, not a little 25 gr. dry yeast or 50 gr. fresh.

I, in a cake dough from 500 gr. I put flour 25 gr. pressed yeast, and this is the maximum.


Tverichanka
Photographed
He's not really that tanned. Puff Easter Craffin
By the way, I baked with pressed yeast.
una-olga
Quote: Krosh
And what prevents you from baking it with pressed yeast?
The dough was already mixed ... I have a conveyor belt ... by the way, the Easter cakes have risen, but not as I wanted - the problem is definitely yeast - it's just that the dough is not heavy. I'll try the craffins again, we'll eat these ...
Valyushechka_ya
Quote: Volgas

The current cakes are craffins.
Puff Easter Craffin
That's so beautiful!!!
Quote: Tverichanka

Photographed
He's not really that tanned. Puff Easter Craffin
By the way, I baked with pressed yeast.
Very pretty, I think he liked the taste.
Tverichanka
Valyush, the guests said that this cake is the best of all that they have tried this year at Easter
light_growths
Good day! I really want to bake Easter cakes according to your recipe, please tell me the size of the molds in which they turn out to be 3 pieces)
Volgas
Sveta, I baked in saucepans - two per liter and one per 0.5
light_growths
Volgas, Thank you so much! I will try
Husky
Valyushechka_ya, came with gratitude for the recipe. Did it twice. True, after kneading according to the recipe, I left the dough in the refrigerator overnight. And baked the next day. Both times the result was pleasing.
Before that, I baked a similar recipe, but in it part of the milk was replaced with orange juice.
From this amount of dough, I get 4 forms with a diameter of 9cm and a height of 9cm. The best amount for this form for this recipe I got 200-220g. Then the cake is baked to the edge of the mold. When rolling out the dough, the average layer was 25X30cm. I will insert a few photos for clarity.
The cut dough after proofing in the refrigerator overnight.

Puff Easter Craffin

Puff Easter Craffin

Puff Easter Craffin

Puff Easter Craffin

Puff Easter Craffin

Puff Easter Craffin

I congratulate everyone on the Bright Sunday of Christ.
Arnica
Christ is Risen! All delicious Easter cakes and Easter!
I wanted to try baking kulich-craffin. Please tell me 2 tsp. how many grams of yeast is?
The instructions for the yeast say that a bag (11-12g) goes for 1 kg of flour. Maybe 2 tsp. will this be half a bag?
Husky
Olga, I got 4 g of dry yeast in 1 tsp. I used saf-moment yeast in a red pack.
Tverichanka
Valyush, I was baking Easter cakes again according to your recipe. And to myself, and again as a gift. Puff Easter Craffin
The photo is just this, from the phone. In the background custard cake from Svetty... My two now traditional Easter cakes.
Valyushechka_ya
Olya, I also use the safmoment yeast. Luda and Elena are so beautiful. Well done.
Arnica
Thank you girls! I will measure with a spoon from baking.
Marika33
Valyushechka_ya, very interesting cake molding, thanks!
I'll bookmark it, God willing, I'll bake it next year!
Valyushechka_ya
Marina bake, you will like it.
Arnica
I also baked it today. The dough is very soft, airy, pleasant to work with.
Haven't tasted it yet, but I hope they meet expectations.

Puff Easter Craffin

Puff Easter Craffin
ledi
And I am with the report. Puff Easter CraffinI baked with pressed yeast
Arnica
I baked on dry, but when kneading, I added a couple of tablespoons of milk. The dough seemed very cool to me
Valyushechka_ya
Arnica, ledi, Olya, Vera, I'm glad that you baked the craffins, the Easter cakes turned out and I hope you liked the taste. Vera how good Easter gingerbreads look. The beauty.
Arnica
Today we treated ourselves to Easter cake. Delicious !!! I will bake some more.
Thanks for the recipe!
Volgas
Valyushechka_ya,
Soon, soon we will bake. The pens are already itching. And my mother reminds me of these Easter cakes, they say, for Easter, then baked goods. We missed it because I didn't bake them last year. Yes, and Lyuda has a new video - it seems that she changed something. I haven't looked yet.
Volgas
ledi,
What gingerbreads on Easter cakes! The beauty!
lena6322
Good morning! Pressed yeast - how much should you put in the craffin?

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