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Kulich craffin lace

0
5499
Kitchen American
Calorie content 381.2 kcal
Portions 4 port.
Cooking time 5 h
Proteins * 84 gr.
Fats * 196 gr.
Carbohydrates* 435 gr.
* per 100 gr. product
Kulich craffin lace
Content

Craffins are gradually conquering the planet, as they are something between a cupcake and a croissant. This pastry is so tender and appetizing that it is simply impossible to pass by and not break off at least a piece. Lace craffins differ in that they are very porous and airy on the inside.

Ingredients

Cooking process

step 1 out of 11
Dilute the yeast first. To do this, combine warm milk with granulated sugar (1 teaspoon) and yeast. Stir the mixture and leave for ten to fifteen minutes. At the same time, beat the chicken egg with yolks and granulated sugar until a fluffy white mass is formed. All granulated sugar should dissolve during whipping, which is about 7-10 minutes.
step 2 out of 11
Sift the wheat flour with salt into a separate container and make a depression in the flour heap. Pour the dough, eggs, beaten with sugar and orange juice into this depression. Instead of orange juice, you can use any milk you like, or milk. Begin to gently stir the dough. Add melted butter and continue stirring.
step 3 out of 11
When you are able to make a ball out of the dough, transfer it to a cutting surface and continue kneading the dough until you have a nice ball that is almost non-sticky. The process will take you quite a lot of time, certainly at least twenty minutes. Correctly kneaded dough stretches well, does not tear and lets light through a little.
step 4 out of 11
Place the dough in a previously oiled bowl and leave for proofing in a warm place under the plastic wrap. The dough will stand for one to three hours in a warm place without drafts. While the dough is defusing, you need to prepare the forms for the cakes: line the forms with parchment, make the sides of the ring.
step 5 out of 11
When the dough has grown in volume, divide the dough into two or more parts, depending on the volume and number of molds. Form these dough pieces into balls and let them prove again, about an hour under the plastic wrap.
step 6 out of 11
On a floured table, gently roll out the dough. You need to roll it out carefully, but thinly - so that the hand shines through.
step 7 out of 11
Put softened butter on the rolled dough and gently grease the dough. Next, sprinkle it with spices and candied fruits, nuts and other additives to taste. Start rolling a rather tight roll out of the dough, cover it with foil and do the same with the second part of the dough.
step 8 out of 11
Cut the roll in half, not reaching a few centimeters to the end, and start rolling it up with a snail.
step 9 out of 11
As a result, you will get a product similar to the one you see in the photo. You can start baking.
step 10 out of 11
Place the cakes in a mold and wrap the bottom of the molds with foil to prevent the oil from leaking out of the cakes.
step 11 out of 11
In an oven preheated to 200 degrees, bake the craffins for ten minutes. Then bake them for another 20 minutes at 180 degrees. Cool the finished craffins on a wire rack and sprinkle with powder.

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