Easter kraffin cake

10 servings
2 hours

How to bake Easter Kraffin Cake? So, prepare the right products. I took the raisins ready. You can fill it with cognac right away, let it insist. Before pouring, rinse the raisins well and pour boiling water over it, drain the water.

Mix warm milk with yeast and a spoon of sugar. Let the cap rise. This will take about 15 minutes. If the cap did not appear, then the yeast did not activate and they need to be replaced. If you have instant yeast, you do not need to activate them. Just mix them with flour.

Sift the flour into a deep cup. Note that more or less flour may be needed. Focus on the consistency of the dough. Make a depression. Whisk the eggs and yolks with the sugar using a mixer. Melt the oil in the microwave.

Our yeast was activated, the cap rose and began to fall. So they're ready.

Pour the yeast into the flour, add the beaten eggs, melted oil and salt there. Mix immediately.

Knead the dough. Stir the dough for 10 minutes. Do not add flour. During kneading, the dough will become less sticky.

Put the dough in a clean cup and brush with vegetable oil on top. Cover with film, remove for an hour for proofing.

An hour later, our dough rose.

Prepare the molds. What could Easter forms be? I have different ones. They come in different diameters, heights. The easiest way to take paper, disposable. But you can also use metal or silicone ones.

Divide the dough into 3 parts. I have different shapes, so the pieces are different. Form the flasks, let them lie under the film. Not long, minutes 5-10.

Take one part of the test. Roll it out into the formation. You can pour a spoon of vegetable oil on the table, then the dough will not stick and will roll well. Grease the layer with oil. Place raisins and candied fruits on top of the dough.

Roll the formation into a roll.

Do the same with other pieces of dough. Rolls should lie under the film for 20 minutes.

Then cut the roll not completely as shown in the photo.

Wrap one end of the roll from the outside.

Raise the second end of the roll slightly and roll on top of our base.

And wrap the tip inside. Like this.

Put the cake in the tin. Do the same with other pieces of dough. Nothing prevents you from doing all these manipulations, but interfering with raisins in the dough, putting dough balls in molds and letting them brew in such a simplified form.

Put away for 1 hour in a warm place. Cover with a towel.

The dough went up. The shape should have a place on top where the kraffin will grow. Preheat the oven to 200 C. Bake for 10 minutes at 200 C. Then lower the temperature to 180 C. And cover with foil on top. Bake for 35-40 minutes. Small apiaries will be ready earlier. We check readiness with a wooden stick. If it's dry, the craffins are ready. Baking time can change, focus on the features of your oven.

That's all. Our Easter kraffins are ready. Let them cool in their molds. Sprinkle icing sugar on top or make the icing according to your recipe. Happy Easter to you!