Spectacular and tasty baked goods - craffins - have been gaining popularity for several years now. The American dessert made a big impression on all the sweet tooth of the world.
A croissant-muffin hybrid combines a flaky dough structure with a delicate moist center. Craffins can be made with or without filling. During the Easter holidays, craffin cakes are very popular, the recipe for which I will share with you.
Ingredients:
For the test:
- Milk - 110 ml
- Fast acting yeast - 7 grams
- Sugar - 80 grams
- Chicken eggs - 3 pcs.
- Wheat flour, premium grade - 350 grams
- Butter - 40 grams
Additionally:
- Butter - 100 grams
- Dried cranberries - 200 grams
- Cognac - 100 ml.
- Nutmeg - 1 tsp
- Flour - 1 tbsp.
I am preparing the necessary set of products. In addition to dried cranberries, you can take any dried fruits, candied fruits or nuts. Pre-pour the dried fruits with cognac and give them time to brew.
Use ground cinnamon instead of nutmeg.
Sift the flour twice through a fine sieve. Melt the butter in the microwave for 30 seconds and cool.
I heat the milk to a temperature of 35-36 degrees, add yeast. I took 1 tsp from the total. flour and sugar added to a bowl.
Stir the mixture until the yeast is completely dissolved. I cover the container with a kitchen napkin and leave it in a warm place until the yeast activates.
I put 2 egg yolks and one whole egg in the bowl of the kitchen machine. I add sugar.
As soon as a foam cap appears on the dough, it is ready for use.
Beat the eggs with sugar until the mass increases in volume and lightens it.
I combine the whipped egg mixture, ready-made dough, melted butter and sifted flour in a container.
I knead a smooth, elastic dough. I cover the bowl with a napkin and leave it in a warm place to lift.
I put the cranberries soaked in cognac on a sieve, let the excess liquid drain. Then I spread the berry on a napkin and sprinkle it with a small amount of flour (about 1 tbsp).
I divide the matched dough into parts. Since I will be baking small cakes using standard ceramic mugs, I will divide it into five pieces.
I round each part of the dough, put it on the board, cover it with foil and leave it for half an hour.
After the allotted time, I roll out the layer as thin as possible. Lubricate with 20 grams of soft butter, sprinkle with a pinch of grated nutmeg. I distribute 1/5 of the berries over the entire surface.
I fold the filled dough into a loose roll. This is how I deal with all the blanks.
I cover the rolls and leave them for another 15-30 minutes.
I cut each roll in half lengthwise, leaving two uncut to the end of the centimeter.
From the edge, I begin to fold the puff strips with a snail, trying to keep the flaking side outside.
I fix the end of the workpiece from above, placing it inside.
I line the bottom and sides of each mold with parchment paper, grease with a little oil and carefully lay out the folded dough. I give the craffins time to proof (30 minutes).
I bake cakes in the oven preheated to 180 degrees for about an hour. I check the readiness of the baking with a wooden skewer.
I completely cool the finished kulich-craffins, remove them from the forms.
Sprinkle with icing sugar before serving.
Fill your home with the aromas of Easter cakes and delicious Easter pastries, because this is the smell of prosperity and prosperity!
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