step by step recipe for kraffin at home

Kraffin is becoming more and more popular as an Easter cake.

Krafin – a hybrid of leaf croissant and cupcake. It is based on a mass of butter yeast. The kraffin is cooked from puff pastry spread with softened butter. Nuts (raisins, dried apricots, blueberries, blueberries, dried cherries, etc.), nuts, powdered sugar are used as a coating and decoration. The filling can also be caramel, strawberry, sour cream or nut oil. Later, the Easter donut recipe was baked traditional orthodox Easter cake.

READ ALSO: When it is best to make the Easter cake: church recommendations and popular traditions

Ingredients for the Easter donut recipe

  • Flour 500 g
  • Milk 270 ml
  • Egg 1 unit
  • Sugar 50 g
  • Vegetable oil 50 ml
  • Yeast 7-8 g
  • Pinch of vanilla
  • Salt crumbs

READ ALSO: Easter cake in a multicooker: step-by-step recipe for Easter cake

For overlay:

  • Butter 150 g
  • Sugar 150 g
  • Cinnamon 1 tbsp
  • Candied fruits, raisins, nuts.

1. In warm milk, add sugar, salt, vanilla, stir to dissolve

2. Sift the flour and add the yeast. We remind you that quick-acting dry yeast should be added directly to the flour!

3. Pour the milk into the flour, beat the egg and knead the dough. The dough is soft, lively. Thicker than classic pastry.

4. Mix the oil into the dough, spread it on a dry work table without flour and mix well until it is a homogeneous dough.

5. Round, place in a bowl greased with vegetable oil, cover and leave for about 1.5 hours to double in volume.

6. As long as the dough is suitable, you can prepare baking pans. It is best to take detachable, line the bottom with baking paper, grease the bottom and walls with butter and sprinkle with flour.

ALSO READ: Easter Cheesecake: Simple baked and uncooked cheesecake recipes

How to make donuts for Easter: step by step instructions

➤ Prepare softened butter at room temperature, mix sugar with cinnamon, soak nuts if necessary

➤ Divide the dough on the table and divide it into three equal parts (or the number of shapes you have prepared)

➤ Round each part and cover with plastic wrap the ones you don’t use.

➤ Lay the first part on a layer of 30 by 40 cm.

➤ Cover with butter, sprinkle with sugar and cinnamon, visually divide into three parts.

➤ Divide the nuts in half and fold, placing the right side of the dough in the middle, the free part is also spread with butter, sprinkle with sugar and put the nuts in it.

➤ Fold again, superimposing the left side on the middle third and get a strip of about 10-12 cm.

➤ Cut into three parts and knit obliquely, trying to make the open sections face up.

➤ Replace the dropped nuts, pull the braid, turn it, and roll it up.

➤ Place in shape, cover and leave for about an hour for the secondary lift.

➤ Bake in a preheated oven at 180 degrees for about 40 minutes. If the top is very flushed, cover with foil during the process. Lower the pan as the butter and sugar can come out of the removable molds.

➤ Remove, place on a wire rack and allow to cool until warm. Carefully remove from the molds, place on a wire rack and allow to cool completely. Sprinkle with powdered sugar.

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