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.
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.
- 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.
- Dried cranberries: 250 g
- Lemon: 1 piece
- Oranges: 1 piece
4
Beat the eggs with sugar until fluffy.
- Chicken egg: 2 pieces
- Sugar: 90 g
5
Add the dough and cardamom to the egg mixture and mix.
- 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.
- 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.
- 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.
- Butter: 170 g
- Dried cranberries: 250 g
- Flaked almonds: 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.
- Cream: 30 ml
14
Cool the finished kulich on a rack. Serve sprinkled with powdered sugar.
- Icing sugar: to taste
