Easter cruffins

By preparing Easter craffins as a treat yourself, you will at the same time present your loved ones with a piece of your warmth and care on this bright holiday. The uniqueness of these mini Easter cakes is that you can take into account the preferences of your loved ones and prepare absolutely any filling as a layer.

Classic Kraffin Easter cakes for Easter

This classic cruffin recipe will immediately appeal to adherents of minimalism. Light and beautiful, made from a well-flaky dough, the cruffins do not linger on the table.

1. 
   How to cook Easter Easter cakes Kraffin? Pass the flour through a sieve, it is important that both the sieve and the bowl are dry. Add salt and sugar and mix well.
2. 
   Distribute the bulk ingredients closer to the edges, leaving a hole in the center into which we beat the egg, add olive oil and dry yeast.
3. 
   Lightly heat the milk over low heat and pour it into the same container with all the ingredients.
4. 
   Mix everything thoroughly and, if necessary, sift a small amount of flour.
5. 
   Knead the smooth dough, knead it well in your hands, transfer it to a deep container and leave it in a warm place with a towel covered for about 50-60 minutes.
6. 
   During this time, the dough rose very well and acquired its natural shape. Place the finished dough on a floured work surface.
7. 
   Then we divide it into several equal parts. For us it will be about 6. And we roll out each cake to approximately a thickness of 1.5 mm, it can be made thinner.
8. 
   In parallel with rolling out the dough, we send the butter to melt, which we apply in a thin layer to the surface of each layer.
9. 
   Roll the greased flatbread into a roll.
10. 
    Roll out the finished dough with your hands, pulling it out on both sides.
11. 
    After this, cut the roll along the entire length with a knife.
12. 
    We roll the strips into a snail with the cut part facing out.
13. 
    Grease the baking molds with oil and fill them with snails. Place in an oven preheated to 180 degrees. The cruffins are baked in 15-20 minutes, it is important not to overcook them. Sprinkle coconut or powdered sugar on top.

We wish you bon appetit!

Original Easter cruffins with raisins

A simplified version of the traditional Easter cake with the addition of raisins, however, this very simple at first glance recipe combines the features of making croissants, classic yeast dough and muffin elements.

Cooking time: 60.

Cooking time: 150 min.

Portions – 6.

Ingredients:

• Wheat flour – 370 gr.
• Chicken egg – 1 pc.
• Chicken yolk – 2 pcs.
• Butter – 180 gr.
• Dry yeast – 10 gr.
• Granulated sugar – 100 gr.
• Salt – 1/2 tsp.
• Milk – 100 ml.
• Orange juice – 40 ml.
• Raisins – 100 gr.
• Almond petals – 50-100 gr.

Cooking process:

1. To prepare the dough, you need to melt 100 grams of butter in advance, and let the milk heat up to 35-40 degrees. Add granulated sugar and dry yeast to the milk, mix everything thoroughly and leave for about 10 minutes so that the dry ingredients can swell.

2. Combine the eggs with sugar and beat until a fluffy, light-colored mass is obtained.

3. Sift the flour together with salt and mix well. Pour the egg mixture, dough and freshly squeezed orange juice into the container with flour. After all the ingredients are well mixed again, add liquid butter and knead our dough. When it stops falling apart, place it on a work surface and knead for 15-20 minutes. As a result, it will turn out soft and elastic.

4. Grease a dry bowl with a thin layer of oil and place the ball formed from dough there, cover with cling film and leave for about 60 minutes. This time will be enough for it to increase in volume several times. At this time, soak the raisins in hot water.

5.After this time, place the entire dough on a floured board and divide it into three equal parts, each of which we roll out with a rolling pin to a thickness of approximately 1.3-1.5 mm. Grease the rolled out layers with a layer of butter and spread raisins over the entire surface. After this, we begin to form the roll.

6. You should have three elongated rolls, which we cut lengthwise with a sharp knife, leaving about 3 cm intact on one side.

7. We begin to roll the roll like a snail, cut side out. Sprinkle almond flakes on top.

8. Lightly grease the bottom of the mold with oil or cover it with paper, and then transfer the formed cruffins. Bake in an oven preheated to 200 degrees for 5-10 minutes, gradually reducing the temperature to 180 degrees.

9. After 15-20 minutes, after the dough has noticeably darkened, we check the readiness of the cake with a wooden skewer. If it is dry and without traces of dough, then the cruffins can be removed from the oven, and then from the mold. Ready-made cruffins can be presented as is or further decorated, giving free rein to your imagination.

We wish you a delicious Easter!

How to bake delicious cruffins with candied fruits in the oven?

Thanks to a variety of dried fruits and candied fruits, baked goods will sparkle with new bright colors and give you a feeling of celebration. And due to the natural sweetness of dried fruit, you can use a minimum of other sweeteners.

Cooking time: 70 min.

Cooking time: 180 min.

Servings – 3.

Ingredients:

• Wheat flour – 400 gr.
• Chicken egg – 2 pcs.
• Butter – 60 gr.
• Salt - to taste.
• Milk – 100 ml.
• Granulated sugar - to taste.
• Yeast – 5 gr.

Cooking process:

1. Let's start by preparing the butter dough.Sift the flour using a sieve several times, this will make the dough airy. Immediately add salt and dry yeast to the flour.

2. In a separate container, beat granulated sugar, vanilla extract and, of course, eggs with a blender until the sugar crystals are completely dissolved.

3. Then pour in milk at room temperature or slightly warmed. Mix everything well.

4. Combine dry ingredients with liquid and knead the dough. You can use a kitchen machine for this. Very gradually add soft butter into the dough.

5. To make the dough soft, but at the same time elastic and smooth, knead it for at least 15 minutes on a surface sprinkled with flour. We mold the dough into the shape of a large ball and transfer it to a dry bowl, previously greased with a thin layer of vegetable oil. Cover with cling film or a towel and leave to rise at room temperature for an hour.

6. At this time, let's take time to prepare the filling. Cut the candied fruits into pieces, cubes, you can add any dried fruits and nuts. Leave the oil at room temperature.

7. After this time, the butter dough will noticeably increase in volume, rise, and become airy and porous. This means that you can directly proceed to the formation of cruffins.

8. Divide the dough into several equal parts and place it on a floured board. In this form, cover the balls with cling film, giving them 10 minutes to rest from manipulation.

9. Then roll out each ball thinly with a rolling pin.

10. Grease the dough with soft butter evenly over the entire surface.

11. Lay out the candied fruits in a second layer, leaving free space between them.

12. In this form, roll the dough with the filling into a roll.Cover with film for 10 minutes.

13. Then, using a sharp knife, cut each roll lengthwise, leaving the end of the roll intact.

14. We roll the strips in the shape of snails, thus forming a cake.

15. We fix the tip of the Easter cake, adjusting it inside the workpiece.

16. Cover the molds with parchment, grease with vegetable oil and lay out the cruffin blanks. Cover with a kitchen towel and leave at room temperature for 60 minutes. At this time, while the cakes are rising, preheat the oven to 200 degrees, then reduce the temperature to 180 and bake the cakes for 30 minutes, adjusting the required amount of time.

17. We check the readiness of the Easter cakes with a wooden skewer, on which there should be no traces of dough. We give the finished cruffins time to cool, and only then remove them from the molds. If desired, sprinkle with sifted powdered sugar and present the treat in this form.

We wish you bon appetit!

Step-by-step recipe for making cruffins with poppy seeds for Easter

You will definitely want to make poppy seed cakes more often than once a year, because the poppy seed filling will dilute the yeast dough with a moist texture, add tenderness and sweetness to the cake, making it less bland and dry.

Cooking time: 90 min.

Cooking time: 200 min.

Servings – 3.

Ingredients:

• Wheat flour – 700 gr.
• Milk – 200 ml.
• Granulated sugar - to taste.
• Fresh yeast – 25 gr.
• Chicken egg – 2 pcs.
• Yolk – 3 pcs.
• Vanilla extract – 2 tsp.
• Salt – 1 pinch.
• Orange – 1 pc.
• Butter – 50 gr.
• Vegetable oil – 40 ml.

For filling:

• Poppy seed – 200-300 gr.
• Water – 700 ml.
• Granulated sugar - to taste.
• Butter – 300 gr.

Cooking process:

1.Even though the poppy seed filling will be used towards the end, you need to prepare the poppy seeds in advance. Fill the dry poppy seed with water until it completely covers it. Leave it like this at room temperature for 15-20 minutes. At this time, remove all debris that floats from the surface of the water with a spoon.

2. After 20 minutes, throw the soaked poppy seeds into a sieve and drain all the water well. After this, put the poppy seeds in a saucepan.

3. Fill the pot with poppy seeds with water and place on low heat to bring to a boil. Be sure to remove the foam from the surface. Let the poppy seeds cook over low heat for 50-60 minutes, stirring occasionally. If the water evaporates quickly, add more. When the poppy seed has increased in volume, it is time to remove it from the stove.

4. Drain the excess liquid and, to completely get rid of excess moisture, transfer the poppy seeds to a cotton towel and leave it like that for 20-30 minutes.

5. After the poppy seed has dried a little, transfer it to a separate container, add sugar, pour in a little vanilla extract and beat using a submersible blender.

6. Finally, add butter at room temperature so that it is easy to grind. Mix thoroughly with a spatula and set the finished filling aside. Let's move on to preparing the dough.

7. Heat the milk until it becomes slightly warm, add sugar, yeast and mix very well so that the yeast can disperse evenly.

8. Sift a small part of the flour, mix so that the dough is thick and similar to sour cream. Cover the edges of the container with the finished dough with cling film and poke a hole to allow carbon dioxide to escape.Leave the dough in a warm place for 35 minutes so that the mass increases in volume.

9. For the pastry part, in a bowl, combine the eggs, separated yolks, granulated sugar, vanilla extract, a little salt, then beat everything with a blender.

10. Now, for flavor, peel the orange zest and chop it very finely. Divide the orange into two parts and squeeze out the juice.

11. Pour about 50 ml of freshly squeezed juice into the pastry, add chopped orange zest and mix well.

12. At this point we check the dough, it has managed to come up. Remove the film, mix lightly and gradually combine with the prepared pastry, stirring constantly. Sift the remaining flour and begin kneading the dough. During the process, add softened butter and a little vegetable oil, which will make the kneading process easier and will not allow the dough to stick to your hands. Finally, add the remaining flour. When the dough has thickened, transfer it to the work surface and rub it, handle it with your hands, and squeeze it well.

13. When the dough has transformed and become more elastic, you can form a single ball. Place it in a bowl, cover it with cling film and leave a hole. Leave the dough in a warm place until it has doubled in size. This takes a couple of hours.

14. After this time, knead the dough and divide it into several equal parts, depending on the desired number of Easter cakes. Make a small ball from each and cover with a towel for 10 minutes.

15. Then sprinkle the work surface with flour and roll out each ball. Grease a thin rolled out layer of dough with a layer of poppy seed filling. Leave the edges looser and roll it into a roll.

16. We cut the finished rolls with a sharp knife, without cutting to the very end.

17.The cake is formed in the same way as shown in the photo.

18. Grease the molds with any oil and sprinkle with a minimum amount of flour. Place all the cakes into the prepared pans and cover with a towel for 60 minutes to allow the dough to rise and become more fluffy. At this time, you can preheat the oven to 180-200 degrees to immediately send out the forms with Easter cakes.

19. Bake for 30-35 minutes, adjusting the time depending on the characteristics of the oven. The readiness of the Easter cakes can be checked with a match, as well as by appearance. The crust will darken noticeably and acquire a pleasant shade. Cool the finished cakes and, if desired, sprinkle with a small amount of powdered sugar or cover with glaze.

Bon appetit!

How to prepare delicious and fluffy cruffins with filling?

The filling is added for the purpose of emphasizing a certain taste, as well as adding color, especially in the cut. Depending on the ingredients you choose, your cake may turn out sweeter or more sour. And as a third option, you can take a chance and connect everything together.

Cooking time: 60 hours.

Cooking time: 180 min.

Servings – 5.

Ingredients:

• Wheat flour – 400 gr.
• Milk – 150 ml.
• Chicken egg – 1 pc.
• Chicken yolk – 2 pcs.
• Dry yeast – 8 gr.
• Butter – 160 gr.
• Cognac – 2 tsp.
• Granulated sugar – 100 gr.
• Dried cranberries – 200 gr.
• Nuts – 100 gr.
• Salt – 1 pinch.

For the glaze:

• Gelatin – ½ tsp.
• Granulated sugar – 3 tbsp.
• Water – 3 tbsp.

Cooking process:

1. First of all, let's prepare the dough. To do this, heat the milk over low heat to a temperature of 40 degrees, then mix with the yeast. Sift 50 grams of flour and sugar here.Mix all ingredients well and leave at room temperature for 30 minutes.

2. The next step is to sift the remaining flour into a separate container.

3. Be sure to chop the cranberries and walnuts using a knife. All dried fruits must be dry.

4. During this time, our dough has grown noticeably and is ready for kneading dough.

5. In a separate bowl, combine the room temperature egg and yolks. All ingredients must be warm so as not to harm the yeast. Add granulated sugar to the eggs and beat until a fluffy mixture is formed. It will also change the bright yellow color to white.

6. Pour salt into the pre-sifted flour, and also make a small depression in the middle into which we pour the suitable dough.

7. When everything is well shaken, add the white egg mixture and mix thoroughly with a spatula. Make sure that no lumps form.

8. Then add a little cognac and 120 grams of melted butter. This can be done using a water bath or microwave. It is also important that it is not too hot.

9. We begin to mix with a spoon, gradually moving on to kneading the dough with our hands. It turns out pleasant to the touch, which simplifies the process. Knead the dough for 10 minutes.

10. Sprinkle the table with flour and place the dough on the work surface, on which we knead it well until it becomes homogeneous and plastic.

11. Grease a deep bowl with oil and place the dough inside. Then cover the top with cling film and leave at room temperature for about an hour.

12. When the dough has increased, move on to the next stage. We weigh the total ball and divide it into the required number of equal pieces.

3.Roll each piece into a ball and cover with film. Let the dough rest for 15 minutes and recover.

14. After this time, we will start directly forming the cruffins. Roll out each ball on a floured surface to a very thin rectangular shape.

15. Grease the entire surface with melted butter.

16. Place chopped dried fruits and nuts on top of the butter layer.

17. We begin to wrap the layer as tightly as possible into a very thin roll. We do this with each of the balls. Cover the finished rolls with film to prevent them from drying out.

18. As soon as all the rolls are ready, lay them out on a flat surface and make a cut lengthwise with a knife, not going all the way to the end.

19. We begin to form the cake, twisting the roll into a spiral, leaving the cut area outside. We form the craffin in height, moving from one level to another. We wrap the end of the sausage inside the cruffin so that it does not come apart.

20. Place the formed blanks into pre-prepared molds. Try to ensure that the dough settles well to the bottom of the workpiece and evenly touches the walls of the mold. We leave the molds with the blanks in a warm place for up to half an hour so that it can finally rise, taking the desired shape.

21. Send the cruffins to bake in an oven preheated to 200 degrees for 10 minutes, after this time we reduce the temperature by 20-40 degrees and bake for another 10 minutes. At the same time, during two stages it is important not to open the oven door without letting air in. We monitor readiness first by external changes, and then be sure to check with a wooden skewer, which must remain dry.

22. Remove the finished cakes from the oven and leave to cool. Then remove from the molds.

23.Finally, you can give in to your imagination by decorating each cruffin in a different way. For example, you can make icing from powdered sugar or simply sprinkle it on the top of the cake.

Happy upcoming Easter. We wish you bon appetit!

Homemade Easter cruffins made from yeast dough

Yeast will increase the cooking time, but it is thanks to it that the rich yeast dough will be able to rise and the cruffins will correspond to the desired result. To do this, you just need to be patient and follow the cooking sequence.

Cooking time: 90 hours.

Cooking time: 4 hours

Servings – 3.

Ingredients:

• Chicken egg – 1 pc.
• Chicken yolk – 2 pcs.
• Wheat flour – 350 gr.
• Dry yeast – 7 gr.
• Orange – 1 pc.
• Granulated sugar – 100 gr.
• Salt – 0.5 tsp.
• Butter – 170 gr.
• Ground nutmeg – 1 tsp.
• Candied fruits – 100-150 gr.
• Powdered sugar – 100 gr.

Cooking process:

1. To prepare yeast dough, add dry yeast and granulated sugar to heated milk, mix everything well and leave for 10 minutes.

2. During this time, we need to have time to beat the eggs with granulated sugar. To do this, it is best to use a blender or mixer.

3. Then sift all the flour into the eggs and gradually pour in the milk and yeast.

4. Add freshly squeezed orange juice and 50 grams of melted butter. Mix everything well with a spoon.

5. Place the lump of dough on a floured work surface and knead with your hands until it easily comes away from your hands.

6. Grease the surface of the mold with oil, where we then transfer the dough. Leave to rise in a warm place for at least 60 minutes.

7.We divide the dough that has increased in volume into several separate pieces, from which we subsequently form balls. We give the dough another 15 minutes to rest.

8. Then roll out the formed balls with a rolling pin or bottle as thin as possible. Generously grease the surface of the layer with oil at room temperature and sprinkle with ground nutmeg.

9. Lay out the next layer of filling from chopped dried fruits, nuts, and candied fruits.

10. We start from one end by wrapping the dough with the filling into a roll.

11. Next, using a sharp knife, make a cut along the roll, not reaching the end.

12. We begin to form the craffin, twist the cut roll with a snail, leaving the cut part out.

13. Place the dough in a mold pre-greased with a thin layer of butter and leave to rise in a warm place for an hour.

14. Preheat the oven to 200 degrees, where we send the risen Easter cakes. Bake at this temperature for 10 minutes. Then reduce the temperature by 20-30 degrees and continue baking for 40 minutes. This time is enough for the cakes to brown, the dough to set without burning.

15. Remove the cooled cakes from the molds and sprinkle with a small amount of powdered sugar.

Enjoy your meal!

Incredibly delicious cruffins with orange zest for Easter

This recipe will appeal to those who love citrus fruits. Orange is that very versatile fruit from which you can get both zest to dilute the delicate texture and impregnation, which is a source of delicious aroma, juiciness and an indispensable basis for the moisture of the dough.

Cooking time: 5 hours.

Cooking time: 90 min.

Servings – 3.

Ingredients:

• Chicken egg – 1 pc.
• Chicken yolk – 2 pcs.
• Wheat flour – 350 gr.
• Granulated sugar – 150 gr.
• Butter – 140 gr.
• Milk – 80 ml.
• Orange juice – 2 tbsp.
• Salt – 1 pinch.
• Dry yeast – 2 tsp.
• Dried fruits – 100 gr.
• Walnut – 100 gr.
• Powdered sugar – 150 gr.

Cooking process:

1. Remove the zest from the orange peel; it is most convenient to do this using a fine grater.

2. From an orange cut into two parts, squeeze out as much juice as possible.

3. Pour boiled water over all dried fruits and leave for 5 minutes.

4. Then rinse well and place on a paper towel to absorb excess moisture.

5. Add yeast and sugar to a container with warm milk, stir well and leave for 10 minutes.6. Separate the yolks from the whites and add to the egg, then add sugar and beat the egg mixture until the sugar is completely dissolved.

7. Pour salt into the sifted flour and pour softened butter, squeezed juice and chopped zest into the middle.

8. Then add yeast there.

9. Knead the dough and knead it with your hands until it becomes as elastic and stretchy as possible.

10. Place the dough in a free bowl, greasing the bottom and edges with oil. Then cover with cling film and leave in the preheated oven for about 60 minutes.

11. After this time, divide it into several equal parts, which we roll into balls and cover with cling film. Let the dough rise in this form for 15 minutes.

12. Roll out each ball as thinly as possible, forming a layer, which we coat with a layer of butter.

13. Place the filling on top. We do the same with the remaining lumps of dough.

14. Then we wrap the thin layers into rolls as tightly as possible and place them under cling film so that the dough does not have time to dry out.

15.We make a cut along each roll one by one, not reaching the very end.

16. Wrap the cut roll like a snail, bending the tail inward.

17. Place the Easter cakes in prepared pans and bake in an oven preheated to 180 degrees. The maximum amount of time required for this varies from 30 to 40 minutes.

18. After giving the Easter cakes time to cool, sprinkle sifted powdered sugar on top.

Enjoy your meal!

Moist Easter cakes with cottage cheese in the oven

Craffins are far from fancy to prepare and at the same time have a more complex and interesting combination of flavors in contrast to those prepared with classic dough.

Cooking time: 5 hours.

Cooking time: 90 min.

Servings – 4.

Ingredients:

• Egg yolks – 4 pcs.
• Wheat flour – 500 gr.
• Granulated sugar – 150 gr.
• Vanillin – 1 tsp.
• Cottage cheese – 300 gr.
• Butter – 150 gr.
• Milk – 100 gr.
• Orange juice – 3 tbsp.
• Salt – 1 pinch.
• Dry yeast – 7 gr.
• Turmeric – 1 tsp.
• Cognac – 50 gr.
• Dried fruits – 300 gr.
• Powdered sugar – 150 gr.

Cooking process:

1. Fill dried fruits with water, cover with cling film and put in the refrigerator.

2. Separate the yolks from the whites and beat with a mixer together with granulated sugar.

3. Pour orange juice and cognac into the resulting light mass, and then move on to the bulk ingredients. Add turmeric, salt and vanillin. Mix everything well.

4. Then add 100 grams of soft butter and milk at room temperature. Mix everything with a whisk. Then add all the cottage cheese to this mixture and mix well. Sift the flour here and add a packet of yeast. In this way we knead the dough. The kneading time itself is not important.Place the formed dough in the refrigerator.

5. After an hour, when the dough has risen, take the bowl out of the refrigerator and place the dough on a floured work surface.

6. Divide the dough into 4 equal parts, each of which we roll out into thin flat cakes.

7. Grease the entire surface of the flatbread with melted butter, place chopped dried fruits on top of the butter layer and begin rolling up the roll. Cover the finished rolls with film to prevent them from drying out.

8. As soon as all the rolls are ready, lay them out on a flat surface and make a cut lengthwise with a knife, not going all the way to the end.

9. We begin to form the cake, twisting the roll into a spiral, leaving the cut area outside. We form the craffin in height, moving from one level to another. We wrap the end of the sausage inside the cruffin so that it does not come apart.

10. Place the formed blanks into pre-prepared molds. Try to ensure that the dough settles well to the bottom of the workpiece and evenly touches the walls of the mold. We leave the molds with the blanks in a warm place for up to half an hour so that it can finally rise, taking the desired shape.

11. Send the cruffins to bake in an oven preheated to 200 degrees for 10 minutes, after this time we reduce the temperature by 20-40 degrees and bake for another 10 minutes. At the same time, during two stages it is important not to open the oven door without letting air in. We monitor readiness first by external changes, and then be sure to check with a wooden skewer, which must remain dry.

12. Remove the finished cakes from the oven and leave to cool. Then remove from the molds and sprinkle with sifted powdered sugar.

Enjoy your meal!