Kraffin is an unusual and delicious Easter cake. It is prepared from rich yeast dough and a large abundance of filling. Austria was originally considered to be its homeland. But it was soon popularized in America, where it was registered under the trademark of the famous bakery Mr. Holmes Bakehouse in San Francisco. Kraffin Easter cake will become a real decoration of the Easter table. You will definitely surprise your family and friends with such an original Easter cake, and it will be remembered by everyone for its delicate taste, moist crumb and extraordinary aroma.
Preparing the dough
Cooking Kraffin Easter cake begins with preparing the dough. The amount of ingredients is calculated for 2 small Easter cakes weighing 250 grams each. I had paper forms that were 9 centimeters in diameter and height.
For the dough you will need:
- 1 teaspoon sugar;
- 72 grams of warm milk, heated to +30°C;
- 3 grams of dry yeast. If you use fresh yeast, then use 10 grams.
Mix everything and cover the bowl with film. Leave the dough at room temperature for 15 minutes. During this time, the yeast is activated, and a foamy cap will appear on top of the dough.
Preparing the necessary ingredients
Meanwhile, prepare 25 grams of butter for the dough. It needs to be melted and cooled to room temperature.
Now let's prepare the filling for the cruffin cake. I will use raisins, dried apricots, walnuts and candied orange peel. How to prepare such candied fruits is described in more detail in the article: “Candied orange peels at home, how to prepare.”
For two small cruffins you will need 45 grams of raisins and 20 grams of dried apricots, pour boiling water and leave for 10 minutes. After this soaking, the dried fruits will become clean and soft. After 10 minutes, drain the water and arrange the raisins and dried apricots on a napkin. Once they are dry, roll them in a little flour. We do this so that the dried fruits are evenly distributed throughout the dough.
After this, prepare 40 grams of walnuts. I pre-roasted them in the oven for 30 minutes at 120°C.
If you have candied orange peels in the form of long strips, like mine, then they need to be chopped into small cubes.
For the craffin filling, it remains to prepare another 50 grams of butter. Place it in a bowl and leave it at room temperature (while you knead the dough, the butter will become soft and pliable). This is exactly the kind of oil you need to lubricate the craffin base. Do not apply melted butter under any circumstances! Then it will not be possible to maintain the layeredness of the baked goods.
How to bake Kraffin Easter cake - recipe for Easter
My daughter and I found several recipes for making craffin cake, but soon realized that the principle of preparing the dough is the same everywhere. But you can play with the fillings - prepare different ones. We excluded cranberries from the original recipe because we don’t really like sour berries. I know they bake with cinnamon and poppy seeds, but we made the other three fillings.
- Butter, raisins, nuts (walnuts).
- Custard with coconut flakes.
- Chocolate paste.
I advise you to make the fillings in advance, if you remember, we have three options. Chocolate spread does not require any modification.
In the first option, we took walnuts; we found them quite large, so we cut them up - it’s easier to place them on the rolled out dough (cruffin has a special cooking technology). The raisins were steamed with boiling water and left for half an hour. Then the liquid was drained and the berries were slightly dried. We took two varieties of raisins - light and dark.
The custard was made very simple, suitable, for example, for eclairs. For step-by-step recipes for delicious cream , see my other article or find it on the Internet. Coconut flakes are bought ready-made, all you have to do is add them to the cream and mix. If you make it in advance, refrigerate it.
Many people take ready-made puff pastry, but Easter is a special, homely holiday, you want to fuss and fuss in the kitchen, getting special pleasure. Therefore, we decided to do it ourselves, by leaps and bounds. They baked cruffins from it and made several Easter cakes using the usual technology.
Take:
- Flour – 350 gr.
- Eggs – one whole plus 2 yolks.
- Milk – 110 ml.
- Dry yeast – 6 gr.
- Butter (best) – 40 gr. plus 120 gr.
- Cognac – 2 small spoons.
- Sugar – 80 gr.
- Nuts – 60 gr. (any kind, we took walnuts).
- A pinch of salt.
- Cranberries, dried – 120 gr. (we didn’t take it, read about the fillings above).
For the glaze:
- Gelatin – 0.5 small spoon.
- Water – 3 large spoons.
- Sugar – 100 gr.
We decided to make the glaze with gelatin, since it does not crumble and hardens quickly. But, I’ll admit right away, they didn’t cover the cruffins with it; they already seemed stunningly beautiful. As a result, we used glaze on regular Easter cakes, and sprinkled the Easter cakes with regular powdered sugar. Thanks to this, the unusualness of the Easter cake, its layered relief, became visible.
Cruffin dough
Now you can begin the main kneading of the craffin dough. By this time, the dough has already matured well and is ready for further use.
In a separate bowl, whisk:
- 2 yolks;
- ½ teaspoon salt;
- 40 grams of sugar.
During whipping, the mass should lighten and become more fluffy.
Combine the prepared egg mixture with the dough and mix everything well. After that add:
- melted butter;
- 175 grams of flour.
There is no need to sift the flour. It is a myth that flour is enriched with oxygen during sifting. In fact, sifting is only necessary to prevent unnecessary inclusions from getting into the dough. If you are confident in flour and use the same brand all the time, then you don’t have to sift it.
Now start kneading the dough. It will be quite moist at first, but don't add any more flour. I will knead the dough by hand, but you can use a stand mixer or dough kneader. If you knead by hand, it will take about 10 minutes for the dough to become smooth, elastic and stop sticking to the table.
Place the finished dough into a bowl, cover it with film and place in a warm place. I put it in the oven with the light on. There I have a stable temperature of 30°C.
Due to the large amount of baking, the dough will not rise quickly. So be patient. My dough took 2 hours to become loose inside and increase in volume by 2.5 times.
How to cook “Craffin Easter cake”
Prepare the necessary products. Be sure to sift the flour.
Yeast and 1 tsp. Dissolve sugar in warm milk, place in a warm place until the foam cap rises. Melt butter (40 g). Beat eggs, yolks, sugar and vanilla sugar into a light, fluffy foam.
Sift the flour into a bowl and make a well. Pour yeast with milk, egg mixture into it, add salt, mix. Add melted butter and knead the dough. It will be sticky at first, do not add flour. Knead the dough for at least 10 minutes until it stops sticking to your hands.
Grease a bowl with melted butter, place the dough there, lightly grease it with oil on top, cover with cling film and place in a warm, draft-free place for 1-1.5 hours.
Pour boiling water over the cranberries for 15 minutes, place in a sieve and dry with a paper towel. Lightly brown the almond petals in a dry frying pan.
The dough doubled in size after 1.5 hours.
Divide the dough into 3 parts, based on the size of your baking dishes. Round the dough, cover with cling film and leave to rest for 10 minutes.
Dust your work surface and dough with flour. Roll out into a very thin rectangular layer. The dough is translucent, but does not tear. Grease the layer with softened butter.
Sprinkle the dough with nutmeg, dried cranberries and flaked almonds.
Roll, cover with cling film and place in a warm place. Do the same with the other two parts of the dough.
Cut the roll lengthwise with a sharp knife in the middle, stepping back a couple of centimeters from the beginning.
Twist one half of the roll into a spiral towards its beginning.
Twist the second half into a spiral, lifting it and laying it on top of the first.
Carefully place the Kraffin cake in a baking dish, cover the top with cling film and place in a warm place for 20 minutes to rise.
Preheat the oven to 200°C, bake the cakes for 10 minutes. Then reduce the temperature to 180 °C. Cover the tops of the pans with foil for 10 minutes, then carefully remove it and continue baking for another 15 minutes. Cool the cakes completely.
Sprinkle the finished cakes with powdered sugar.
Happy Easter!
Here is such a tender and fluffy crumb in the crack.
Rolling out the dough
Now you can start rolling out the base for the cruffins. To do this, lightly dust the table with flour and remove all the dough from the bowl. Immediately divide it into the required number of parts. I will have 2 Easter cakes, so I divide the dough into 2 equal parts.
To make the dough easier to roll out, you first need to round it, cover it with film and leave it on the table for 20 minutes.
Then we start rolling out. To prevent the dough from sticking to the rolling pin, file it with flour. First we work on the first Easter cake. Roll out the dough into a rectangle as thin as possible so that the surface of the table can even be seen through it.
Now the base needs to be greased with softened butter. After this, evenly distribute raisins, dried apricots, nuts and candied fruits on top.
After this, you need to roll the dough into a tight roll. Do this carefully so that the dough does not tear. To make rolling easier, I pry up the base with a plastic scraper.
Cover the top of the finished roll with film and immediately begin rolling out the base for the next cruffin. We repeat the same thing: roll it into a thin rectangular layer, grease it with butter, distribute dried fruits on top and then roll it into a tight roll.
Formation of craffin
Let's return to the first roll. It needs to be cut in the middle lengthwise with a sharp knife or plastic scraper. Do not cut completely, but leave a couple of centimeters at first.
After this, you need to twist one cut half of the roll in a spiral. This will be the base of the cruffin. Then twist the second half, lifting it and placing it on top of the first. Try to twist so that the dried fruit does not come out at the very top. Otherwise, they will burn when baking. Therefore, if necessary, remove them from the top and place them on the bottom.
The formed craffin should be transferred to a baking dish. I will use paper molds for Easter cakes, which are 9 centimeters in diameter and height. It doesn’t matter what shape it is, since we’ll be removing it from the finished cruffin anyway.
After this, the forms with the dough need to be covered with film and placed in a warm place to proof. This process is not quick. Due to the large amount of oil, the craffin will take at least two hours to grow to the desired size. My Easter cakes grew well in volume in 2.5 hours. In addition, they stood in the oven with the light on, where the temperature was +30°C.
Baking Austrian Easter cakes
Preheat the oven to 190°C for 20 minutes. Bake the cruffins for 10 minutes at 190°C. After 10 minutes of baking, cover the tops of the cruffins with foil and reduce the temperature to 170°C. Continue baking for another 10 minutes. Then remove the foil and bake for another 5 minutes. Baking time for cruffins may vary. It all depends on the oven and the size of the cake pan.
Remove the finished cruffins from the oven and transfer to a cooling rack. Once they have cooled, you need to carefully remove them from the mold and decorate the top with powdered sugar.
It is not customary to decorate cruffins with egg white glaze. Powdered sugar will be enough for decoration.
Kraffins will definitely be on our Easter table. They turn out very tasty, soft and aromatic. In the first two days after baking, the crumb is moist and fluffy. Therefore, try to bake them the day before Easter.
If you have any questions, write in the comments. I wish you inspiration in the kitchen and bon appetit!
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Kraffina Easter cake recipe
| Preparation time | 30 minutes |
| Cooking time | 40 minutes |
| Passive time | 5 o'clock |
| Portions | pieces |
Ingredients
Opara
- 1 tsp Sahara
- 72 g milk heated to +30°C
- 3 g of dry yeast If you use fresh yeast, then take 10 grams of it
Dough
- 25 g melted butter
- 2 pcs yolks
- 1/2 tsp. salt
- 40 g sugar
- The whole dough
- 175 g premium wheat flour
Filling
- 40 g shelled walnuts
- 45 g raisins
- 20 g dried apricots
- 20 g candied fruits
- 50 g soft butter, room temperature
| Preparation time | 30 minutes |
| Cooking time | 40 minutes |
| Passive time | 5 o'clock |
| Portions | pieces |
Ingredients
Opara
- 1 tsp Sahara
- 72 g milk heated to +30°C
- 3 g of dry yeast If you use fresh yeast, then take 10 grams of it
Dough
- 25 g melted butter
- 2 pcs yolks
- 1/2 tsp. salt
- 40 g sugar
- The whole dough
- 175 g premium wheat flour
Filling
- 40 g shelled walnuts
- 45 g raisins
- 20 g dried apricots
- 20 g candied fruits
- 50 g soft butter, room temperature
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Wonderful Easter cake Kraffin
Let's make Kraffin Easter cake! This wonderful pastry attracts the eye, captivates with its beauty and charm. But it's not only that. Kulich has a thin crispy crust, a delicate airy and porous crumb, which, thanks to an unusual technology, exfoliates into thin transparent fibers. Kraffin is thoroughly saturated with vanilla and citrus aromas. Well flavored with dried fruits and candied fruits. It is perfect for the bright holiday of Easter.
Kraffin was invented quite recently, in 2013. He instantly became very popular in the world. A couple of years ago I came across a recipe for Easter cake cruffin on YouTube. Of course, I couldn’t ignore this miracle. I prepared it, took step-by-step photos, but it didn’t make it to the final photo. Was instantly eaten by my household. It turned out to be very tasty. Due to my busy schedule, I did not have the opportunity to repeat the cake.
Time has passed. The holiday is approaching again. This time I prepared craffin using a slightly modified recipe. Kulich turned out to be no less tasty. The author of this recipe is a wonderful and very positive culinary woman, Luda Easy Cook.
I loved this incredible cake! Despite the fact that it is quite simple to prepare, it has nuances that I will write about below.
Initially, after mixing the ingredients, the dough turns out very viscous and sticky. And this is how it needs to be kneaded. I will say right away that the task is not easy. Although no, I didn’t express myself correctly. There is nothing heavy there. But!.. The appearance of this test and its condition is puzzling. How to make that perfectly kneaded ball out of it?!
Of course, if you are the proud owner of a kitchen machine, then kneading will not be difficult. I placed the ingredients in the bowl, turned it on at the lowest speed for 10-15 minutes, and eventually got the dough to the desired consistency. I have such a machine and yet I prepared the dough by hand. I wanted to understand what an ordinary person would experience when faced with such a test.
I probably threw someone into panic with my monologue, but in reality there is nothing scary here. The main thing is to relax. For fun, turn on your favorite music or movie, or maybe something else. Your interests will help you. What happens next is almost meditation. You stretch the dough a little and put it back together with your hands, helping with a scraper. The dough is terribly sticky and it seems like it will never end. You will be very tempted to cover everything with flour or (now I’ll say something seditious) even throw it in the trash. But we don’t give up, we gather all our will into a fist and continue. At the same time, we listen to music and even hum.
After some time, we begin to notice slight changes in the structure of the test. It is no longer so sticky, it is easier to separate from your hands and the table, it is more elastic and smooth. At the end of kneading, add just a little flour, about 50 grams of the total amount, no more. Otherwise, the dough will be dense, heavy, and “clogged.” Knead for another minute and see that long-awaited perfectly kneaded smooth ball of dough. That's it, the batch is over. Hooray!!!
I hope my long opus did not confuse you. I just wanted to write a recipe with some humor. Prepare Kraffin Easter cake! I believe that you will like this cake. Cook with pleasure! Make your family and friends happy!
