Servings: 2

Time for preparing: 2 hours 30 minutes

INGREDIENTS:

wheat flour 350 g

milk (room temperature) 120 ml

sugar 80 g

butter (melted) 30 g

egg yolk (room temperature) 2 pcs.

eggs (room temperature) 1 pc.

dry yeast 6 g

salt

butter (room temperature) 100 g

raisins 100 g

ground cinnamon 2 tsp

orange peel 1 tsp

PREPARATION:

Pour yeast into warm milk, 1 tbsp. sugar and 1 tbsp. flour. Stir and leave in a warm place for 10 minutes. During this time, a foam cap should form on the milk. If this does not happen, then the yeast is spoiled. You need to start all over again with a new pack of yeast.

Soak the raisins in warm water.

Add sugar to 1 egg and 2 yolks and beat until the mass turns white.

Sift flour, add salt, mix. Pour the dough into flour and add the eggs and sugar. Knead the dough.

The dough turns out to be quite sticky, but we do not add flour. Knead well until the dough stops sticking to your hands. This takes about 10 minutes.

Grease the bowl with vegetable or butter. Put the dough in a bowl and cover with cling film. The dough should stand for about 40 minutes and double in size.

After proofing, divide the dough into parts. I have 1 large and 1 small part, since I have different shapes: a large one with a diameter of 14cm, a small one - 9cm. Roll each part of the dough into a ball. We give you a rest for 10 minutes under a towel.

In the previously soaked raisins, rub the orange zest. Mix well.

Roll the first piece of dough into a thin long layer. It can be stretched, it stretches well. Spread softened butter on top of the dough, sprinkle with cinnamon and raisins. We fold the dough into a tight roll. Place the first roll under the towel. And do the same with the second piece of dough.

We cut each roll lengthwise into 2 equal parts, but not completely. Spiral one half of the roll towards the undercut end of the dough (form the bottom). We also twist the second half with a spiral and put it on top of the first one (form the top). We twist the dough in such a way that the cut we make is on top.

Gently place the Kraffin Easter cake in a baking dish, cover with cling film and place in a warm place for 20 minutes to rise.

Preheat oven to 200 ° C, bake cakes for 10 minutes. Then lower the temperature to 180 ° C and bake for about 25 minutes more. If the cake starts to burn, cover with foil on top.

My little cake was baked a little less.

We check the finished cake with a skewer, it must be dry.

Cool the cakes completely. It is best to lay them on their side on a towel and turn them over from time to time, otherwise they may settle.

Sprinkle the prepared cakes with icing sugar or icing.

Delicious kulich craffin is ready! Bon Appetit!