|Flour — 450-500 gr.|
|Milk — 250 ml.|
|Dry yeast — 11 gr.|
|Eggs — 3 pcs.|
|Butter — 50 gr.|
|Sugar — 100-150 gr.|
|Vanilla sugar — 1 teaspoon|
|Salt — a pinch|
|Chocolate paste — 280 gr.|
There are many fillings for kraffin, for chocolate lovers I suggest baking a kraffin with chocolate paste.
How to make Easter kraffin with chocolate paste
Kraffin baking appeared relatively recently, but has already gained a lot of popularity. Kraffin is a combination of croissant and muffin. If you want to diversify the menu for the Easter holiday, then I advise you to bake a kraffin, this is a very tasty and beautiful pastry.
Warm up the milk a little, add yeast, 1 tablespoon of sugar (from the total weight). Put in a warm place for 10-15 minutes.
In a bowl, add the eggs, remaining sugar and vanilla sugar. Beat with a mixer until white foam.
Add the melted butter, half of the sifted flour, salt and mix everything thoroughly.
Pour in the remaining flour and pour in the approaching sourdough. Knead the dough. It should be soft and elastic. Put the dough in a warm place for 1 hour.
Divide the dough that has come up into two parts. Roll out one part into a thin layer. Lubricate with chocolate paste. You can pre-lubricate with butter, but since the paste itself is quite greasy, you can do without butter.
Roll into a tight roll. With a sharp knife, cut the roll lengthwise, not reaching the edge a little. Roll one half of the roll with a «snail», roll the other half with a «snail» in the same way, but in the other direction. We get 2 circles of a roll, connected together. Put one «snail» on top of the second one. Place the rolled dough in a baking dish.
With the second part of the test, perform the same manipulation.
Bake the kraffins in a preheated 180 degree oven for 40 minutes. Our unusual fragrant kraffin cakes are ready. Pour the glaze and … bon appetit!