Ingredients
| 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.
Step-by-step recipe
| 1. |
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. |
| 2. |
In a bowl, add the eggs, remaining sugar and vanilla sugar. Beat with a mixer until white foam. |
| 3. |
Add the melted butter, half of the sifted flour, salt and mix everything thoroughly. |
| 4. |
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. |
| 5. |
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. |
| 6. |
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. |
| 7. |
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! |
