Kulich craffin

8 servings

300 minutes

Kulich kraffin is a refined hybrid of classic kulich and flaky kraffin. This festive pastry combines airy yeast dough with buttery layers filled with fragrant cranberries, citrus zest, and almond flakes. The roots of this recipe trace back to traditional Russian kulich but borrow the elegance of French pastries. When baked, the dough twists create stunning swirls that melt in your mouth. The flavor is rich – sweet with a slight tartness from the berries and a spicy hint of cardamom. Kulich kraffin is perfect for a festive table and can be served lightly dusted with powdered sugar alongside a cup of fragrant tea or coffee. This dessert not only delights with its appearance but also creates warmth and celebration in the home.

Energy value per serving

• Calories: 611.1
• Proteins: 10.7g
• Fats: 27.3g
• Carbohydrates: 80.1g

Ingredients

• Dry yeast: 8 g
• Milk: 170 ml
• Wheat flour: 420 g
• Chicken egg: 2 pc
• Sugar: 90 g
• Ground cardamom: 2 g
• Butter: 170 g
• Oranges: 1 pc
• Lemon: 1 pc
• Dried cranberries: 250 g
• Rum: 30 ml
• Almond petals: 80 g
• Cream: 30 ml
• Powdered sugar: to taste

Cooking steps

1. Prepare all the ingredients.

2. In a deep bowl, mix warm milk, yeast, 150 grams of flour, and 20 grams of sugar. Cover and leave in a warm place for an hour.

   Required ingredients:

   • Milk: 170 ml
   • Dry yeast: 8 g
   • Wheat flour: 420 g
   • Sugar: 90 g

3. Wash the cranberries with hot water. Peel the lemon and orange and squeeze the juice. Mix the cranberries with the juice and zest.

   Required ingredients:

   • Dried cranberries: 250 g
   • Lemon: 1 piece
   • Oranges: 1 piece

4. Beat the eggs with sugar until fluffy.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 90 g

5. Add the dough and cardamom to the egg mixture and mix.

   Required ingredients:

   • Ground cardamom: 2 g

6. Add 250 grams of sifted flour in several stages and knead an elastic dough. If the dough is liquid, mix in another 50 grams of flour. Knead for about 10 minutes.

   Required ingredients:

   • Wheat flour: 420 g
   • Wheat flour: 420 g

7. When the dough pulls away from the sides of the bowl, gradually mix in 70 g of softened butter.

   Required ingredients:

   • Butter: 170 g

8. Cover the dough and leave it in a warm place for 1.5 hours.

9. Divide the rested dough into two parts for convenience and roll it out into a thin layer.

10. Grease the layers with the remaining softened butter over the entire surface. Sprinkle with cranberries and almond flakes.

    Required ingredients:

    • Butter: 170 g
    • Dried cranberries: 250 g
    • Almond petals: 80 g

11. Roll the layers into rolls, then cut each one in half lengthwise, leaving one end uncut.

12. Roll the cut rolls into spirals and place them in the kulich molds. The dough should barely reach the edges of the molds. Let the kulich rise for 40-60 minutes before baking.

13. Grease the kulich with cream and send it to an oven preheated to 180 degrees for 40-50 minutes. If the kulich burns on top, cover it with foil.

    Required ingredients:

    • Cream: 30 ml

14. Cool the finished kulich on a rack. Serve sprinkled with powdered sugar.

    Required ingredients:

    • Powdered sugar:  to taste