|Flour — 2 cups 350|
|Small eggs — 2 pieces|
|Sugar — 0.5 cups|
|Dry yeast — 5 g|
|Milk — 0.5 cups|
|Salt — 0.5 h l|
|Butter — 50+100 g|
An interesting dish in the preparation of pastry, smeared with butter. Kraffins have a delaminating texture, a beautiful shape.
How to cook a Lace Easter cake «Kraffin» (mini)
Mini-kraffin is a small layered croissant with a shape like a muffin, and the dough is yeast, similar to an Easter cake. The dough is folded in an original way in the form of a snail. It is believed that the first time kraffin appeared in a confectionery Australia in 2013.
Dissolve yeast in warm milk. Separately, combine the eggs with sugar, pour in the diluted yeast. Add the melted butter (50 g). Mix, add flour, salt, vanilla, knead everything well. Cover, put away in the heat. The time is at least 1 hour.
Sprinkle the surface with flour. Divide the dough into small pieces.
Roll out the dough thinly. The layer is approximately 3 mm thick.
Spread it with melted butter.
Roll the dough into a roll.
The roll is not cut completely lengthwise.
Roll up the snail.
It turns out that such a blank.
We do the same with the rest of the test.
You can add steamed poppy seeds during oil lubrication.
Lubricate the mold with oil. I have little cakes planned.
We put it in the forms. Leave for 10 minutes to rest. The dough will rise a little.
The cakes that have come up are baked in an oven preheated to 200 ° C and baked for 10 minutes. Then you need to lower the temperature to 180 ° C, cover the cakes with foil and bake for about 20-30 minutes more. We check the readiness with a wooden skewer.
Ready-made cakes are sprinkled with powdered sugar (but you can traditionally pour icing and decorate with confectionery sprinkles).