Kulich craffin is a great alternative to traditional kulichs. It is incredibly easy to prepare such pastries, especially if you have a bread machine and you can knead the dough in it, and then wait for the rise. Raisins and any other dried fruits, dried cherries (pitted) and cranberries, and pastry poppy are suitable for the craffin filling. From above craffin can be decorated with almond petals, coconut flakes.
- 360 g of wheat flour;
- 7 g dry quick yeast;
- 110 ml of milk;
- 80 g sugar;
- 1/2 tsp. salts;
- 1 chicken egg;
- 2 chicken yolks;
- 50 ml of rum;
- 1 tbsp. l powdered sugar;
- 40 g butter (for dough);
- 50 g butter (for the filling);
- 2 handfuls of candied fruits;
- 2 handfuls of raisins.
1. Prepare the necessary ingredients. Measure out the right amount of wheat flour, sugar, milk. Butter can be removed in advance from the refrigerator and allowed to melt.
2. Wash the dried fruits and cover them with hot water, add brandy or rum. While the dough is being prepared, the dried fruits can remain in the liquid.
3. In a large bowl, pour the milk warmed to 32-33 degrees, add 1 tsp. sugar and dry yeast. Stir well and remove to a warm place so that the yeast “earns”. It usually takes 10-15 minutes.
4. In a large glass or a bowl, beat a chicken egg and add a couple of yolks. Add the remaining sugar here and start to whisk.
5. After a few minutes, the egg-sugar mass will become lush and lighter.
6. It is convenient to use a breadmaker's bowl for kneading and raising dough. Pour the egg-sugar mass into the bowl, then send the sifted wheat flour, salt, and butter. Pour in the "revived" yeast and close the bowl of the bread machine. Set the “Kneading” mode, usually the rise also enters, that is, after kneading the dough, the optimum temperature for dough lifting is set for about an hour.
If there is no bread machine in the kitchen, you can simply put together all the ingredients for the dough in a large bowl. Stir all over again with a spoon, and then with your hands - about 10 minutes. A smooth, soft dough will turn out. Cover the bowl with a damp towel and place in a warm place.
7. After an hour and a half, the dough in the bread machine should fit well. It is also suitable in a bowl. Pull it down.
8. Transfer the dough onto a cutting board or table sprinkled with wheat flour (greased with vegetable oil).
9. Divide the dough into 3-4 equal pieces. You can cover the pieces with cling film so that they fit within 10-15 minutes.
10. One of the pieces of dough roll out on a board in a thin layer. Brush with a piece of butter.
11. Spread candied fruit and raisins evenly on a layer of dough. You can gently push them into the dough.
12. Roll the dough with dried fruit into a roll.
13. Cut the roll along the center - it is better to use a sharp knife with a thin blade.
14. Twist the roll halves in a spiral, so that the filling is outside. If the spirals are small, you can stack them one by one.
15. Spread the spirals into baking cakes of paper cakes - paper, silicone or iron (these should be covered from the inside with parchment smeared with butter).
16. You can send the billet for proofing to a warm place for about 15 minutes. If the dough is good, you can knead it. Heat the oven to 200 degrees and bake the crafins for 10 minutes. Then cover the forms with foil and bake the crafins for another 10 minutes. Remove the foil and bake for another 10-15 minutes - be guided by the color of the cap and the state of the wooden skewer, which you need to pierce the cakes. Ready-made kraffins (cooled) can then be decorated with icing or powdered with powdered sugar.