Easter cake craffin

4 servings

240 minutes

Easter kulich croffin is a refined and original dessert that combines the traditions of Russian and Australian cuisine. Its history begins in trendy Australian bakeries where the classic kulich took on a new form resembling both a croissant and a muffin. The sweet, airy dough with citrus notes, nutmeg, and berry accents makes this kulich tender and aromatic. The spiral shape creates a layered texture while the crispy crust contrasts with the softness of the inner crumb. Croffin is perfect for festive tables; it can be decorated with glaze or powdered sugar and served with tea or coffee. This kulich not only delights in taste but also becomes a true decoration of the Easter feast, surprising guests with its unusual appearance and rich flavor.

Energy value per serving

• Calories: 895.2
• Proteins: 13g
• Fats: 35.4g
• Carbohydrates: 133.3g

Ingredients

• Wheat flour: 360 g
• Dry yeast: 1 tsp
• Milk: 80 ml
• Sugar: 100 g
• Butter: 140 g
• Orange juice: 30 ml
• Orange zest: 1 tbsp
• Chicken egg: 1 pc
• Egg yolk: 2 pc
• Salt: 0.5 tsp
• Nutmeg: pinch
• Dried cranberries: 200 g
• Powdered sugar: to taste

Cooking steps

1. Prepare the starter — add 1 teaspoon of sugar, 1 teaspoon of flour, and dry yeast to warm milk. Mix well and leave in a warm place for 10-15 minutes until a frothy layer forms.

   Required ingredients:

   • Milk: 80 ml
   • Sugar: 100 g
   • Wheat flour: 360 g
   • Dry yeast: 1 teaspoon

2. Mix 2 yolks and an egg with the remaining sugar (about 80 g), salt, and beat with a mixer until the sugar is completely dissolved. A light egg foam should form — the volume will increase by about 2 times.

   Required ingredients:

   • Egg yolk: 2 pieces
   • Chicken egg: 1 piece
   • Sugar: 100 g
   • Salt: 0.5 teaspoon

3. Pour the starter into the sifted flour and add melted butter (40 g), orange juice, and zest. Pour in the egg mixture and knead the dough.

   Required ingredients:

   • Wheat flour: 360 g
   • Butter: 140 g
   • Orange juice: 30 ml
   • Orange zest: 1 tablespoon
   • Milk: 80 ml
   • Sugar: 100 g
   • Chicken egg: 1 piece
   • Egg yolk: 2 pieces

4. The dough will be quite sticky, but do not add flour. Transfer it to the countertop and continue kneading the dough. It's better to grease your hands with vegetable oil — this way the dough will stick less to your hands. Knead the dough for about 15 minutes until it becomes elastic and stops sticking to the surface.

   Required ingredients:

   • Butter: 140 g
   • Wheat flour: 360 g

5. Place the dough in a greased bowl, also grease the surface of the dough. Cover and place in a warm place for about 2 hours. The dough will increase in volume by 1.5–2 times.

   Required ingredients:

   • Butter: 140 g

6. Place the dough on the table and divide it into 2-3 parts depending on the size of the mold. Roll into balls, cover with plastic wrap, and let the dough rest for 5-10 minutes.

7. Dust the table and dough with flour and roll it out into a thin rectangular sheet.

   Required ingredients:

   • Wheat flour: 360 g

8. Grease the dough sheet with softened butter, sprinkle with nutmeg, and add cranberries (candied fruits/raisins/apricots).

   Required ingredients:

   • Butter: 140 g
   • Nutmeg:  pinch
   • Dried cranberries: 200 g

9. Roll the dough into a tight log. Cut the dough lengthwise with a sharp knife, leaving 2-3 cm at the end.

10. Form the croffin in a spiral so that the cut with layers is on the outside. The first half will form the base of the kulich, and the second will be layered in a spiral on top of the first.

11. Place the kulich in a mold, cover with plastic wrap, and let it rise in a warm place for about an hour.

12. Send the kulich to a preheated oven at 200 degrees for 10 minutes, then reduce the temperature to 180 and continue baking for another 20-30 minutes.

13. Cool the finished kulich completely. Decorate with powdered sugar or icing.

    Required ingredients:

    • Powdered sugar:  to taste