Kraffin is an unusual combination of crispy croissant and delicate muffin.

This Easter novelty from multilayer yeast dough with raisins and candied fruits will become a real decoration of the festive table!

Preparation method:

Additional ingredients: 3-4 tbsp vegetable oil and 100 g butter

1. In a small container pour the mixture from the bag "opara", add yeast, 25 ml of warm water and stir. Cover with a towel and put in a warm place for 5-10 minutes.
2. Pour the ready mixture from the paper bag into a deep container, add the ready opara, vanillin, 150 ml of warm water, 50 g (3-4 tbsp.) of melted butter. Knead the dough. At the end of kneading add 3-4 tbsp of vegetable oil. Mix thoroughly. Cover with a towel and put in a warm place for the dough to double in volume (about 1 hour). 3.
3. Knead the dough and knead well for 5-7 minutes.
4. Place the dough on a work surface sprinkled with flour. Divide it into 5 equal portions.
5. Roll out each part into a rectangle 2 mm thick. Grease with melted butter and place washed raisins and candied fruit.
6. Roll up each rectangle on the wide side.
7. Shape the kraffins: cut each roll lengthwise with a sharp knife into two halves. Do not cut to the edge 2-3 cm. Twist one half into a ring with the cut side facing out. Hide the uncut end of the dough inside, wrapping it with the other half of the dough. Hide the free end of the dough inside the pyramid.
8. Place the formed krafin in a paper mold with a diameter of 7-8 cm, previously greased with vegetable oil.
9. Leave in a warm place for 40-50 minutes. The dough should rise to the edge of the mold.10. Preheat the oven to 180-200 ⁰C. Bake at 180 C for about 35-40 minutes until ready.11. Sprinkle the cooled krafin with powdered sugar.

Buy a mixture for tea and surprise your family with your own culinary masterpieces!

Home baking Сто Пудів