Ingredients:
Flour - 350 Grams
Fresh yeast (Tasty with Dr. Oetker) - 20 grams (or dry 7 g)
Milk - 110 Milliliters
Sugar - 80 Grams
Salt - 1/2 Teaspoon
Egg - 1 Piece
Egg yolk - 2 Pieces
Butter - 40 grams (melted)
Butter - 120 grams (for lubrication)
Nutmeg - 1 Teaspoon (ground)
Dried cranberries - 200 grams (or raisins)
Almond Petals - 100 Grams (or any chopped nuts)
Vanilla Sugar (Tasty with Dr. Oetker) - 8 Grams
Servings: 6
How to cook "Craffin cake"
Prepare the food you need. Be sure to sift the flour.
Yeast and 1 tsp. Dissolve sugar in warm milk, put in a warm place until the frothy cap rises. Melt the butter (40 g). Beat eggs, yolks, sugar and vanilla sugar until light fluffy.
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. 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, grease it a little with butter on top, cover with cling film and put in a warm place without drafts for 1-1.5 hours.
Pour boiling water over the cranberries for 15 minutes, fold them onto a sieve and dry with a paper towel. Lightly brown the almond petals in a dry skillet.
The dough doubled in 1.5 hours.
Divide the dough into 3 portions based on the size of your baking dish. Round the dough, cover with cling film and leave to rest for 10 minutes.
Sprinkle flour on the work surface and dough. Roll into a very thin rectangular slab. The dough is translucent, but not torn. Lubricate the layer with softened butter.
Sprinkle the dough with nutmeg, dried cranberries and almond petals.
Roll into a roll, cover with cling film and place in a warm place. Do the same for the other two parts of the test.
Cut the roll with a sharp knife in the middle lengthwise, stepping back a couple of centimeters from the beginning.
Spiral one half of the roll towards the beginning.
Twist the other half in a spiral, lifting and laying on top of the first.
Gently place the Kraffin Easter cake in a baking dish, cover with cling film and place in a warm place for 20 minutes to rise.
Preheat oven to 200 ° C, bake cakes for 10 minutes. Then lower the temperature to 180 ° C. Cover the molds with foil on top for 10 minutes, then carefully remove it and continue baking for another 15 minutes. Cool the cakes completely.
Sprinkle the prepared cakes with icing sugar.
Happy Easter!
Such a soft and fluffy crumb in the rift.
