Classic Easter cake craffin
- Proteins: 8.1 g
- Fats: 14.8 g
- Carbohydrates: 39.7 g
- Total time:
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Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 8
Let's begin our introduction to Easter kulich craffins with the most classic recipe. This Easter pastry looks interesting and original, and has an incredible rich flavor and aroma. If you haven't tried making Easter kulich this way yet, be sure to give it a try; perhaps this homemade craffin recipe made with yeast dough will become your favorite Easter baking option.
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Flour500 G
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Milk300 ml
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Egg C11 pcs
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Sunflower oil2 tbsp
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Sugar2 tbsp
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Salt1 pinch
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Yeast15 G
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Butter 82.5%130 G
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Cinnamon20 G
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Sugar8 tbsp
Place warm milk in a deep bowl.
Place warm milk in a deep bowl.
Pour in sunflower oil.
Break the egg.
Add flour.
Stir. First with a spatula, then with your hands, until the dough stops sticking.
Place in a warm place for 40 minutes to rise.
Knead. Divide into 8 equal parts. Form into circles.
Roll each piece out thinly, grease with butter, sprinkle with sugar and cinnamon.
Roll it into a roll.
We cut it lengthwise with a sharp knife into two equal halves.
From each half we form a “snail”.
We place them on top of each other.
Place in a baking dish.
Another way to roll the sausage is to cut it lengthwise, without cutting all the way through.
Then twist the resulting strip into a high “snail”.
We leave the blanks in the molds for half an hour.
Place in the oven at 180 degrees for 30 minutes.
Decorate the finished cruffins as desired.
- 4 hours 30 minutes
- 341.3 kcal
- 1092
- 15 min
- 328.2 kcal
- 220
- 3 hours
- 321 kcal
- 436
- 3 hours
- 1056 kcal
- 226
- 1 hour 20 minutes
- 203 kcal
- 255
- 7 hours
- 289 kcal
- 275
- 2 hours
- 232 kcal
- 254
- 2 hours 50 minutes
- 228 kcal
- 193