Easter Craffins - 8 Step-by-Step Craffin Cakes Recipes

Having prepared Easter craffins as a treat on your own, at the same time you will present your loved ones with a piece of your warmth and care on this bright holiday. The uniqueness of such mini-cakes is that you can take into account the preferences of your loved ones and prepare absolutely any filling as an interlayer.

Classic Easter cakes craffins

This recipe for classic craffin will immediately appeal to adherents of minimalism. Light and beautiful craffins made from well-spreading dough do not linger on the table.

Cooking time: 90 min.

Cooking time: 180 min.

Servings - 6-8.

• 
  Let's start making the dough. We pass flour through a sieve, it is important that both the sieve and the bowl are dry. Pour in salt and sugar and mix well.
• 
  Distribute the loose ingredients closer to the edges, leaving a recess in the center, into which we drive the egg, add olive oil and dry yeast.
• 
  Heat the milk slightly over low heat and pour it into the same container with all the ingredients.
• 
  Mix everything thoroughly and, if necessary, sift a small amount of flour.
• 
  Knead the smooth dough, knead it well in your hands, transfer it to a deep container and leave it in a warm place with a covered towel for about 50-60 minutes.
• 
  During this time, the dough rose very well and acquired its natural shape. Put the finished dough on the work surface, sprinkled with flour.
• 
  Then we divide it into several equal parts. We will have it on the order of 6. And roll each cake to about a thickness of 1.5 mm, you can make it thinner.
• 
  In parallel with rolling out the dough, we send butter to melt, which we apply in a thin layer to the surface of each layer.
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  Roll the oiled cake into a roll.
• 
  We roll out the finished one with our hands, pulling it on both sides.
• 
  After that, cut the roll with a knife along the entire length.
• 
  We roll up the strips with a snail with the cut part outward.
• 
  Grease the baking tins with oil and fill them with snails. We send it to an oven preheated to 180 degrees. Craffins are baked in 15-20 minutes, it is important not to overexpose them. Sprinkle with coconut or powdered sugar on top.

Enjoy your meal!

Original Easter Craffins with Raisins

A simplified version of the traditional Easter cake with the addition of raisins, however, this very simple at first glance recipe combines the peculiarities of making croissants, classic yeast dough and muffin elements.

Cooking time: 60.

Cooking time: 150 min.

Servings - 6.

Ingredients:

• Wheat flour - 370 gr.
• Chicken egg - 1 pc.
• Chicken yolk - 2 pcs.
• Butter - 180 gr.
• Dry yeast - 10 gr.
• Granulated sugar - 100 gr.
• Salt - 1/2 tsp
• Milk - 100 ml.
• Orange juice - 40 ml.
• Raisins - 100 gr.
• Almond petals - 50-100 gr.

Cooking process:

1. To prepare the dough, you need to melt 100 grams of butter in advance, and put the milk to heat up to 35-40 degrees.Add granulated sugar, dry yeast to the milk, mix everything thoroughly and leave for about 10 minutes so that the dry ingredients can swell.
2. Combine eggs with sugar and beat until a fluffy mass of light shade is obtained.
3. Sift the flour together with salt and mix well. Pour the egg mixture, dough and freshly squeezed orange juice into a container with flour. After all the ingredients have been mixed well again, add the liquid butter and knead our dough. When it stops decaying, lay it out on a work surface and knead for 15-20 minutes. As a result, it will be soft and elastic.
4. Grease a dry bowl with a thin layer of butter and put the ball formed from the dough there, cover with cling film and leave alone for about 60 minutes. This time will be enough for it to increase in volume several times. At this time, soak the raisins in hot water.
5. After this time, spread all the dough on a floured board and divide into three equal parts, each of which is rolled out with a rolling pin to a thickness of approximately 1.3-1.5 mm. Lubricate the rolled layers with a layer of butter and spread the raisins over the entire surface. After that, we proceed to the formation of the roll.
6. You should have three elongated rolls, which we cut along with a sharp knife, leaving about 3 cm intact on one side.
7. We begin to roll up the roll with a snail, cut side out. Sprinkle with almond petals on top.
8. Lightly grease the bottom of the form with oil or cover it with paper, and then transfer the formed craffins. We bake in an oven preheated to 200 degrees for 5-10 minutes, gradually reducing the temperature to 180 degrees.
9. After 15-20 minutes, after the dough darkens noticeably, we check the readiness of the cake with a wooden skewer. If it is dry and without traces of dough, then the craffins can be removed from the oven, and then from the mold. Ready-made craffins can be presented in this form or additionally decorated, giving free rein to your imagination.

We wish you a delicious Easter!

How to bake delicious candied fruit craffins in the oven?

Thanks to a variety of dried fruits and candied fruits, pastries will sparkle with new bright colors and give a feeling of celebration. And due to the natural sweetness of dried fruits, you can use a minimum of other sweeteners.

Cooking time: 70 min.

Cooking time: 180 min.

Servings - 3.

Ingredients:

• Wheat flour - 400 gr.
• Chicken egg - 2 pcs.
• Butter - 60 gr.
• Salt to taste.
• Milk - 100 ml.
• Granulated sugar to taste.
• Yeast - 5 gr.

Cooking process:

1. Let's start by making butter dough. Sift the flour with a sieve several times, thanks to this, the dough will turn out to be airy. Immediately add salt and dry yeast to the flour.
2. In a separate container, beat granulated sugar, vanilla extract and, of course, eggs with a blender until the sugar crystals are completely dissolved.
3. Then pour in milk at room temperature or slightly warmed up. Mix everything well.
4. Combine dry ingredients with liquid ones and knead the dough. You can use a kitchen machine for this. Very gradually we introduce soft butter into the dough.
5. To make the dough soft, but elastic and smooth, knead it for at least 15 minutes on a surface sprinkled with flour. We sculpt the dough in the shape of a large ball and put it in a dry dish, previously greased with a thin layer of vegetable oil. Cover with cling film or a towel and leave to rise at room temperature for an hour.
6. At this time, we will take time to prepare the filling. Cut candied fruits into pieces, cubes, you can add any dried fruits and nuts. And leave the oil at room temperature.
7. After this time, the butter dough will noticeably increase in volume, rise, become airy and porous. This means that you can directly go to the formation of craffins.
8. Divide the dough into several equal parts and spread on a floured plate.In this form, cover the balls with cling film, giving them 10 minutes to rest from manipulations.
9. After which we thinly roll each ball with a rolling pin.
10. Grease the dough with soft butter evenly over the entire surface.
11. Lay out candied fruits with the second layer, leaving free space between them.
12. In this form, we roll the dough with the filling into a roll. Cover with foil for 10 minutes.
13. Then, using a sharp knife, cut each roll along, leaving the end of the roll intact.
14. We fold the strips in the form of snails, thus forming a cake.
15. We fix the tip of the cake by adjusting it inside the workpiece.
16. We cover the molds with parchment, grease them with vegetable oil and lay out the craffin blanks. Cover with a tea towel and leave at room temperature for 60 minutes. At this time, while the cakes are rising, preheat the oven to 200 degrees, then lower the temperature to 180 and bake the cakes for 30 minutes, adjusting the required amount of time.
17. We check the readiness of the cakes with a wooden skewer, on which there should be no traces of dough. We give the finished craffins time to cool, and only then we remove them from the forms. Sprinkle with sifted icing sugar if desired and serve as such.

Enjoy your meal!

A step-by-step recipe for making craffins with poppy seeds for Easter

You will definitely want to cook craffins with poppy seeds more often than once a year, because the poppy filling will dilute the yeast pastry with a moist texture, add tenderness and sweetness to the cake, making it less bland and dry.

Cooking time: 90 min.

Cooking time: 200 min.

Servings - 3.

Ingredients:

• Wheat flour - 700 gr.
• Milk - 200 ml.
• Granulated sugar to taste.
• Fresh yeast - 25 gr.
• Chicken egg - 2 pcs.
• Yolk - 3 pcs.
• Vanilla extract - 2 tsp
• Salt - 1 pinch
• Orange - 1 pc.
• Butter - 50 gr.
• Vegetable oil - 40 ml.

For filling:

• Poppy - 200-300 gr.
• Water - 700 ml.
• Granulated sugar to taste.
• Butter - 300 gr.

Cooking process:

1. Despite the fact that the poppy filling will be used towards the end, you need to prepare the poppy in advance. Fill dry poppy with water so that it completely covers it. We leave in this form at room temperature for 15-20 minutes. At this time, we remove all the debris that floats from the surface of the water with a spoon.
2. After 20 minutes, discard the soaked poppy seeds on a sieve and drain all the water well. After that, put the poppy in a saucepan.
3. Fill a pot of poppy seeds with water and bring it to a boil on a small fire. Be sure to remove the foam from the surface. Leave the poppy seeds to simmer over low heat for 50-60 minutes, stirring occasionally. If the water evaporates quickly, add more. When the poppy has increased in volume, it's time to remove it from the stove.
4. We drain the excess liquid and in order to completely get rid of excess moisture, transfer the poppy to a cotton towel and leave it in this form for 20-30 minutes.
5. After the poppy seed has dried a little, put it in a separate container, add sugar, pour in a little vanilla extract and beat with a hand blender.
6. Finally, add butter at room temperature, so that it is easy to grind. Mix thoroughly with a spatula and set aside the finished filling. Let's move on to making the dough.
7. We heat the milk so that it becomes slightly warm, add sugar, yeast and mix very well so that the yeast can evenly disperse.
8. Sift a small part of the flour, mix so that the dough is so thick and similar to sour cream. We tighten the edges of the container with the finished dough with cling film and poke a hole to allow carbon dioxide to escape. Leave the dough in a warm place for 35 minutes so that the mass increases in volume.
9. For the butter part in a bowl, combine the eggs, separated yolks, granulated sugar, vanilla extract, a little salt, and then beat everything with a blender.
10. Now for the scent, peel off the orange zest, chop very finely.Divide the orange into two parts and squeeze the juice.
11. Pour about 50 ml of freshly squeezed juice into the bun, stir in the chopped orange zest and mix well.
12. At this point we check the dough, she managed to come up. Remove the film, mix slightly and gradually combine with the prepared baking, stirring constantly. Sift the remaining flour and start kneading the dough. In the process, we spread softened butter, a little vegetable, which will facilitate the kneading process and will not allow the dough to stick to our hands. At the end, add the remaining flour. When the dough has thickened, we transfer it to the work surface and grind it, touch it with our hands, squeeze it well.
13. When the dough has changed, it has become more elastic, then you can form a single ball. We transfer it to a bowl, cover with cling film and leave a hole. We leave the dough in a warm place until it multiplies several times. This takes a couple of hours.
14. After this time, crush in the dough and divide into several equal parts, depending on the desired number of Easter cakes. From each we sculpt a small ball and cover for 10 minutes with a towel.
15. After that, sprinkle the work surface with flour and roll out each ball. Lubricate a thin rolled dough sheet with a layer of poppy filling. Leave the edges looser and roll into a roll.
16. We cut the finished rolls with a sharp knife, without cutting to the very end.
17. The cake is formed in the way shown in the photo.
18. Grease the forms with any oil and sprinkle with a minimum amount of flour. Put all the cakes in the prepared forms, cover with a towel for 60 minutes to allow the dough to rise and become more luxuriant. At this time, you can preheat the oven to 180-200 degrees in order to immediately send forms with cakes.
19. We bake for 30-35 minutes, adjusting the time depending on the characteristics of the oven. The readiness of the cakes can be checked with a match, as well as by their appearance. The crust will darken noticeably and acquire a pleasant shade. Cool the finished cakes, sprinkle with a small amount of powdered sugar or glaze if desired.

Bon Appetit!

How to make delicious and fluffy stuffed kraffins?

The filling is added in order to emphasize a certain taste, as well as add color, especially in the cut. Depending on the ingredients you choose, your cake may turn out to be sweeter or more sour. And as a third option, you can take a chance and put it all together.

Cooking time: 60 h.

Cooking time: 180 min.

Servings - 5.

Ingredients:

• Wheat flour - 400 gr.
• Milk - 150 ml.
• Chicken egg - 1 pc.
• Chicken yolk - 2 pcs.
• Dry yeast - 8 gr.
• Butter - 160 gr.
• Cognac - 2 tsp
• Granulated sugar - 100 gr.
• Dried cranberries - 200 gr.
• Nuts - 100 gr.
• Salt - 1 pinch

For glaze:

• Gelatin - ½ tsp
• Granulated sugar - 3 tablespoons
• Water - 3 tablespoons

Cooking process:

1. The first step is to prepare the dough. To do this, heat the milk over low heat to a temperature of 40 degrees, and then mix it with yeast. Sift 50 grams of flour and sugar here. Mix all ingredients well and leave at room temperature for 30 minutes.
2. The next step is to sift the remaining flour into a separate container.
3. Be sure to chop cranberries and walnuts with a knife. All dried fruits must be dry.
4. During this time, our dough has grown noticeably and is ready for kneading the dough.
5. Combine room temperature egg and yolks in a separate bowl. All ingredients must be warm to avoid damaging the yeast. Add granulated sugar to the eggs and beat until a fluffy mixture is formed. It will also change the bright yellow to white.
6. Pour salt into the pre-sifted flour, also make a small depression in the middle, where we pour the dough that has come up.
7. When everything is well shaken, add the white egg mixture and mix thoroughly with a spatula. Make sure that no lumps form.
8. Then add a little cognac and 120 grams of melted butter. This can be done using a water bath or microwave. It is also important that it is not too hot.
9. We begin to stir with a spoon, gradually passing the dough kneading with our hands. It turns out to be pleasant to the touch, which simplifies the process. Knead the dough for 10 minutes.
10. Sprinkle flour on the table and spread the dough on the work surface, on which we knead it well until it becomes homogeneous and plastic.
11. Grease a deep bowl with oil and place the dough inside. Then cover the top with cling film and leave at room temperature for about an hour.
12. When the dough has increased, move on to the next step. We weigh the total ball and divide by the required number of equal blanks.
13. We roll each workpiece into a ball and cover with a film. We give the dough 15 minutes to step back and recover.
14. After this time, we will deal directly with the formation of craffins. Roll each ball on a floured surface to a very thin rectangular layer.
15. Lubricate the entire surface with melted butter.
16. Put chopped dried fruits and nuts on top of the butter layer.
17. We begin to wrap the layer in a very thin roll as tightly as possible. We do this with each of the balls. Cover the finished rolls with foil so that they do not dry out.
18. As soon as all the rolls are ready, we lay them out on a flat surface and make a cut lengthwise with a knife, without reaching the very end.
19. We begin to form the cake, twisting the roll into a spiral, leaving the place for the cut outside. We form the craffin in height, moving from one level to another. We wrap the end of the sausage inside the craffin so that it does not come apart.
20. We put the formed blanks in pre-prepared molds. Try to ensure that the dough settles well on the bottom of the piece and evenly touches the walls of the mold. We leave the molds with blanks in a warm place for up to half an hour, so that it can finally rise, taking the desired shape.
21. We send the craffins to bake in an oven preheated to 200 degrees for 10 minutes, after this time we reduce the temperature by 20-40 degrees and bake for another 10 minutes. At the same time, during two stages, it is important not to open the oven door without letting air in. We first track the readiness by external changes, and then be sure to check with a wooden skewer, which must remain dry.
22. Remove the finished cakes from the oven and leave to cool. Then we extract it from the forms.
23. In the end, you can give in to your imagination by decorating each craffin in a different way. For example, you can make icing from powdered sugar or simply sprinkle the top of the cake with it.

Happy Easter. Enjoy your meal!

Easter craffins from yeast dough at home

Yeast will increase the cooking time, however, it is thanks to them that the rich yeast dough will be able to rise and the craffins will correspond to the desired result. To do this, you just need to be patient and follow the cooking sequence.

Cooking time: 90 h.

Cooking time: 4 hours

Servings - 3.

Ingredients:

• Chicken egg -1 pc.
• Chicken yolk - 2 pcs.
• Wheat flour - 350 gr.
• Dry yeast - 7 gr.
• Orange - 1 pc.
• Granulated sugar - 100 gr.
• Salt - 0.5 tsp
• Butter - 170 gr.
• Ground nutmeg - 1 tsp
• Candied fruits - 100-150 gr.
• Powdered sugar - 100 gr.

Cooking process:

1. To prepare the yeast dough, add dry yeast and granulated sugar to the warmed milk, mix everything well and leave for 10 minutes.
2. During this time, we need to have time to beat the eggs with granulated sugar. The best way to do this is to use a blender or mixer.
3. Then sift all the flour to the eggs and gradually pour in the milk with yeast.
4. Add freshly squeezed orange juice and 50 grams of melted butter. We knead everything well with a spoon.
5. We transfer the lump of dough to a floured work surface and knead it with our hands until it easily falls behind the hands.
6. We grease the surface of the mold with oil, where we then transfer the dough. We leave it to rise in a warm place for at least 60 minutes.
7. We divide the dough that has increased in volume into several separate pieces, from which we form balls later. We give the dough another 15 minutes to rest.
8. After that, roll out the formed balls with a rolling pin or bottle as thin as possible. Liberally grease the surface of the formation with room temperature oil and sprinkle with ground nutmeg.
9. The next layer is to spread the filling of chopped dried fruits, nuts, candied fruits.
10. We start from one end to wrap the dough with filling in a roll.
11. Next, using a sharp knife, make a cut along the roll, not reaching the end.
12. We proceed to the formation of the craffin, with a snail we twist the cut roll, leaving the cut part outside.
13. We place the dough in a mold, previously greased with a thin layer of butter, and leave to rise in a warm place for an hour.
14. We preheat the oven to 200 degrees, where we send the cakes that have come up. We bake at this temperature for 10 minutes. Then reduce the temperature by 20-30 degrees and continue baking for 40 minutes. This time is quite enough for the cakes to brown, the dough to set and not to burn.
15. Remove the cooled cakes from the molds and sprinkle with a small amount of powdered sugar.

Enjoy your meal!

Incredibly delicious craffins with orange peel for Easter

This is the recipe for those who love citrus fruits. Orange is the most versatile fruit from which you can get both the zest to dilute the delicate texture, and the impregnation, which is the source of delicious aroma, juiciness and an irreplaceable base for dough moisture.

Cooking time: 5 hours.

Cooking time: 90 min.

Servings - 3.

Ingredients:

• Chicken egg -1 pc.
• Chicken yolk - 2 pcs.
• Wheat flour - 350 gr.
• Granulated sugar - 150 gr.
• Butter - 140 gr.
• Milk - 80 ml.
• Orange juice - 2 tablespoons
• Salt - 1 pinch
• Dry yeast - 2 tsp
• Dried fruits - 100 gr.
• Walnut - 100 gr.
• Powdered sugar - 150 gr.

Cooking process:

1. Remove the zest from the orange peel; it is most comfortable to do this with a fine grater.
2. Squeeze out all the juice from the orange cut into two parts.
3. Fill all dried fruits with boiled water and leave for 5 minutes.
4. Then we rinse well and spread on a paper towel, which will absorb excess moisture.
5. Add yeast and sugar to a container with warm milk, stir well and leave alone for 10 minutes.
6. Separate the yolks from the whites and add to the egg, then add sugar and beat the egg mass until the sugar is completely dissolved.
7. Pour salt into sifted flour and pour softened butter, squeezed juice and chopped zest into the middle.
8. Then add yeast there.
9. Knead the dough and knead it with your hands until it becomes as elastic and stretchy as possible.
10. Put the dough into a loose dish, greasing the bottom and edges with oil. Then cover with cling film and leave in a preheated oven for about 60 minutes.
11. After this time, we divide it into several equal parts, which we roll into balls and cover with cling film. In this form, we leave the dough to rise for 15 minutes.
12. Roll each ball as thin as possible, forming a layer, which we coat with a layer of butter.
13. Put the filling on top. We also do with the rest of the lumps of dough.
14. Then we wrap the thin layers in rolls as tightly as possible and put them under cling film so that the dough does not have time to dry out.
15. We make an incision along each roll one by one, not reaching the very end.
16. We wrap the cut roll with a snail, bending the tail inward.
17. We put the cakes in prepared forms and send them to bake in an oven preheated to 180 degrees. The maximum amount of time that is required for this varies from 30 to 40 minutes.
18. After the cakes have been given time to cool, sprinkle with sifted icing sugar on top.

Enjoy your meal!

Wet Easter Craffin Cakes with Cottage Cheese in the Oven

Craffins are far from whimsical in preparation, and at the same time, they have a more complex and interesting combination of tastes, in contrast to those cooked on the classic dough.

Cooking time: 5 hours.

Cooking time: 90 min.

Servings - 4.

Ingredients:

• Egg yolks –4 pcs.
• Wheat flour - 500 gr.
• Granulated sugar - 150 gr.
• Vanillin - 1 tsp
• Cottage cheese - 300 gr.
• Butter - 150 gr.
• Milk - 100 gr.
• Orange juice - 3 tablespoons
• Salt - 1 pinch
• Dry yeast - 7 gr.
• Turmeric - 1 tsp
• Cognac - 50 gr.
• Dried fruits - 300 gr.
• Powdered sugar - 150 gr.

Cooking process:

1. Pour dried fruits with water, cover with cling film and put in the refrigerator.
2. Separate the yolks from the whites and beat with a mixer along with granulated sugar.
3. Pour orange juice, cognac into the resulting light mass, and then move on to the free-flowing components. Add turmeric, salt and vanillin. Mix everything well.
4. Then add 100 grams of soft butter and milk at room temperature here. Mix everything with a whisk. Then add all the cottage cheese to this mass and mix well. Sift the flour here, add a pack of yeast. Thus, we knead the dough. The kneading time itself does not matter. We send the formed dough to the refrigerator.
5. An hour later, when the dough has come up, we take out the bowl from the refrigerator and put the dough on a floured work surface.
6. Divide the dough into 4 equal parts, each of which we roll out thin cakes.
7. Lubricate the entire surface of the cake with melted butter, put the chopped dried fruits on top of the layer of butter and start rolling the roll. Cover the finished rolls with foil so that they do not dry out.
8. As soon as all the rolls are ready, we lay them out on a flat surface and make a cut lengthwise with a knife, without reaching the very end.
9. We begin to form the cake, twisting the roll into a spiral, leaving the place for the cut outside. We form the craffin in height, moving from one level to another. We wrap the end of the sausage inside the craffin so that it does not come apart.
10. We put the formed blanks in pre-prepared molds. Try to ensure that the dough settles well on the bottom of the piece and evenly touches the walls of the mold. We leave the molds with blanks in a warm place for up to half an hour, so that it can finally rise, taking the desired shape.
11. We send the craffins to bake in an oven preheated to 200 degrees for 10 minutes, after this time we reduce the temperature by 20-40 degrees and bake for another 10 minutes. At the same time, during two stages, it is important not to open the oven door without letting air in. We first track the readiness by external changes, and then be sure to check with a wooden skewer, which must remain dry.
12. Remove the finished cakes from the oven and leave to cool. Then remove from the molds and sprinkle with sifted icing sugar.

Enjoy your meal!