Source: Tetiana, AdobeStockAn interesting feature of the cruffin is its dough structure. It's a unique hybrid between the traditional Easter kulich and a croissant. It has a rich and layered base, but cruffins are prepared quite differently from regular pastries. We've gathered 5 interesting recipes for you!
1. Cruffin with Raisins and Candied Fruits
Source: pikabu.ruA classic Easter cruffin that any home cook can master.
You will need: 220 ml milk, 700 g flour, 2 eggs, 4 egg yolks, 80 g sugar, 15 g vanilla sugar, 1 tsp salt, 40 g fresh yeast, 180 g butter, 100 g raisins, 50 g candied fruits, 50 ml cognac.
Preparation: Mix warm milk, yeast, and a spoon of sugar, then let it sit for 15 minutes. Pour the resulting opara (starter) into sifted flour, add beaten eggs, egg yolks, the remaining sugar, vanilla sugar, salt, and 80 g melted butter. Knead the dough for 10-15 minutes, then leave it in a warm place for 1 hour.
Soak the candied fruits and raisins in cognac for at least half an hour. Divide the dough into three parts, roll each into a flat sheet, and spread with a layer of the remaining butter. Add the filling and roll into three logs. Cover them with plastic wrap and let sit for 20 minutes.
Cut each log lengthwise, but not all the way through. Shape these logs into cruffins, place them in molds, and leave for another 1 hour in a warm place. Bake the cruffins in the oven for 10 minutes at 200 degrees Celsius, then cover with foil and bake for another 35-40 minutes at 180 degrees Celsius.
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2. Easter Cruffin with Lemon Zest
Source: rutube.ruLemon zest gives baked goods a recognizable and unique aroma.
You will need: 320 g flour, 120 ml milk, 100 g sugar, 150 g butter, 1 egg, 2 egg yolks, 2 tsp dry yeast, 1 tsp vanilla sugar, 1 pinch salt, zest of 1 lemon, 100 g raisins.
Preparation: Mix warm milk, dry yeast, 2 spoons of sugar, and 2 spoons of flour. Leave in a warm place for half an hour. Beat the egg, egg yolks, sugar, salt, vanilla sugar, and lemon zest with a mixer. Add the opara (starter), pour in 50 ml of melted butter, and mix.
Gradually add the flour, knead the dough thoroughly, and leave it in a warm place for 1.5 hours. Divide the dough into 3 parts and roll them into thin rectangles. Spread each with the remaining butter and sprinkle with washed, steamed raisins.
Roll them into logs and cut each lengthwise, leaving a few centimeters uncut at the end. Coil them into a spiral and place the cruffins in heatproof molds. Leave for another 40 minutes and then bake the kulich for 40 minutes in the oven at 180 degrees Celsius.
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3. Easter Cruffin with Orange Juice
Source: klublady.ruAnother great recipe for a citrus cruffin for lovers of aromatic pastries.
You will need: 360 g flour, 1 tsp dry yeast, 80 ml milk, 100 g sugar, 140 g butter, 30 ml orange juice, 1 tbsp orange zest, 1 egg, 2 egg yolks, 0.5 tsp salt, 1 pinch nutmeg, 200 g dried cranberries.
Preparation: Mix warm milk, dry yeast, a spoon of sugar, and a spoon of flour. Leave this opara (starter) in a warm place for 15 minutes. Separately, beat the egg, egg yolks, sugar, and salt with a mixer until fluffy.
To the sifted flour, add the opara, eggs, orange juice, zest, and 40 g of melted butter. Knead the dough for 15 minutes, leave it in a warm place for 2 hours, then roll it into a thin sheet and generously spread with the remaining butter. Sprinkle with nutmeg, arrange dried cranberries or other filling, and roll into a tight, thin log.
Cut it lengthwise, not reaching the edge, and coil the cruffin into a spiral with the cut side facing outwards. Place the kulich in a mold, leave in a warm place for another 1 hour, and send to the oven for 10 minutes at 200 degrees Celsius. After that, reduce the temperature to 180 and bake the cruffin for another 20-30 minutes.
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4. Easter Cruffin with Poppy Seeds
Source: dzen.ruIf desired, add a little honey to the dough instead of some of the sugar.
You will need: 650-750 g flour, 200 ml milk, 330 g sugar, 35 g fresh yeast, 2 eggs, 3 egg yolks, 2 tsp vanilla sugar, 50 ml orange juice, zest of 1 orange, 340 g butter, 30 ml vegetable oil, 700 ml water, 200 g poppy seeds.
Preparation: Pour water over the poppy seeds, leave for 10 minutes, and drain in a colander. Place them in a saucepan, add 700 ml of water, bring to a boil, and simmer for 40-50 minutes over low heat, stirring occasionally. Drain the poppy seeds again in a colander, dry on a clean towel, and grind them with a blender with 180 g of sugar. Finally, add 300 g of soft butter and mix.
Mix warm milk, yeast, and a spoon of sugar. Add a little flour, mix, and leave the opara (starter) in a warm place for half an hour. Beat the eggs, egg yolks, remaining sugar, vanilla sugar, orange juice, and zest. Combine this mixture with the opara.
Gradually add the sifted flour to the dough, and also add 40 g of melted butter and vegetable oil. Knead everything for about 15 minutes and leave for 1-1.5 hours in a warm place. Divide the dough into 3 parts and roll them into thin rectangles.
Spread poppy seed filling on each sheet and roll into long, tight logs. Cut them lengthwise, not reaching the edge. Coil the cruffins into a spiral, place them in molds, and leave in a warm place for another 40 minutes. Bake the kulich in the oven for 30 minutes at 180 degrees Celsius.
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5. Cruffin with Nuts and Coconut Flakes
Source: postila.ruAn original recipe for Easter cruffin with filling.
You will need: 500 g flour, 150 ml milk, 150 g sugar, 2 eggs, 1 egg yolk, 150 g butter, 10 g dry yeast, 50 ml vegetable oil, 1 cup nuts and coconut flakes, 1 cup candied fruits.
Preparation: Mix sifted flour and yeast. Beat eggs, egg yolk, and sugar, melt 50 g of butter, slightly warm the milk, and mix everything together. Add vegetable oil, knead the dough, and leave it for 1 hour in a warm place.
Divide the dough into three parts and roll thinly. Spread each sheet with the remaining butter and sprinkle with chopped nuts, coconut flakes, and candied fruits. Roll into thin logs, cut them lengthwise, not reaching the edge, and coil the cruffins into a snail shape.
Place the prepared cruffins in molds and leave for another half an hour. Bake the kulich for about 40 minutes in the oven at 180 degrees Celsius. If necessary, cover them with foil during baking.