Composition / ingredients
Step-by-step cooking
Step 1:
How to bake Easter kraffin cake? So, prepare the necessary products. I took the raisins ready-made. You can pour it immediately with cognac, let it infuse. Before pouring, rinse the raisins well and pour boiling water over it, drain the water.
Step 2:
Mix warm milk with yeast and a spoonful of sugar. Let the cap rise. This will take about 15 minutes. If the cap does not appear, it means that the yeast has not been activated and they need to be replaced. If you have instant yeast, you don't need to activate it. Just mix them with flour.
Step 3:
Sift the flour into a deep bowl. Note that you may need more or less flour. Focus on the consistency of the dough. Make a recess. Beat the eggs and yolks with sugar using a mixer. Melt the butter in the microwave.
Step 4:
The yeast was activated, the cap rose and began to fall. So they're ready.
Step 5:
Pour the yeast into the flour, add the beaten eggs, melted butter and salt. Mix immediately.
Step 6:
Knead the dough. Knead the dough for 10 minutes. Do not add flour. During kneading, the dough will become less sticky.
Step 7:
Put the dough in a clean cup and brush with vegetable oil on top. Cover with a film, remove for an hour for proofing.
Step 8:
After an hour, the dough has risen.
Step 9:
Prepare the molds. What kind of Easter forms can there be? I have different ones. They come in different diameters and heights. The easiest way is to take paper, disposable. But you can also use metal or silicone.
Step 10:
Divide the dough into 3 parts. I have different shapes, so the pieces are different. Form the buns, let them lie under the film. Not for long, 5-10 minutes.
Step 11:
Take one part of the test. Roll it into a layer. You can pour a spoonful of vegetable oil on the table, then the dough will not stick and will roll out well. Lubricate the layer with oil. Put raisins and candied fruits on top of the dough.
Step 12:
Roll the layer into a roll.
Step 13:
Do the same with other pieces of dough. The rolls should lie under the film for 20 minutes.
Step 14:
Then cut the roll not to the end as shown in the photo.
Step 15:
Wrap one end of the roll from the outside.
Step 16:
Lift the second end of the roll slightly and roll it already on top of our base.
Step 17:
And wrap the tip inside. Like that.
Step 18:
Put the cake in the mold. Do the same with other pieces of dough. Nothing prevents you from doing all these manipulations, but mixing raisins into the dough, putting dough balls into molds and letting them brew in such a simplified form.
Step 19:
Put away for 1 hour in a warm place. Cover with a towel.
Step 20:
The dough has risen. In the form there should be a place on top where the kraffin will grow. Preheat the oven to 200 C. Bake for 10 minutes at 200 C. Then reduce the temperature to 180 C. And cover the top with foil. Bake for 35-40 minutes. The little pasochki will be ready earlier. Check the readiness with a wooden stick. If it's dry, the kraffins are ready. The baking time may vary, be guided by the features of your oven.
Step 21:
That's it. Our Easter kraffins are ready. Let them cool in the molds. Sprinkle powdered sugar on top or make a glaze according to your recipe. Happy Easter to you!
In Germany, such cakes are called KRAFFEN.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Butter can be melted in the microwave or in a water bath.
How to melt butter in the microwave?
Cut the butter into small pieces and place it in a special container. To prevent the oil from splashing when heated, cover the oil vessel with a paper towel. The oil should be melted either at the lowest power or in defrosting mode. At first, five seconds will be enough. Next, if the butter has not melted yet, set it again for 5 seconds and start the microwave. Repeat the process several times until the desired result.
How to melt butter in a water bath?
You will need two containers of different diameters. Pour water into a large one and put it on the stove. Place the smaller container on top so that it is submerged in water by about half. Put the sliced butter into it. Under the influence of boiling water, the oil will begin to melt. Stir the oil slightly to speed up the process. As soon as the pieces of oil are completely dissolved, remove the container from the stove.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
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The caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Candied fruit mixture - 216 kcal/100g
- Fresh yeast - 109 kcal/100g
