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  4. ➠ Craffin cake turns out to be just a masterpiece

Craffin cake turns out to be just a masterpiece

0
8104
Kitchen American
Calorie content 382.9 kcal
Portions 3 port.
Cooking time 200 minutes
Proteins * 7.5 g
Fats * 17 gr.
Carbohydrates* 51.3 g
* per 100 gr. product
Craffin cake turns out to be just a masterpiece
Content

At first glance, Easter cake seems to be made from puff pastry. In fact, the dough is yeast, but the cooking technique allows you to create a masterpiece festive cake filled with dried fruits and nuts. It will take some time to prepare, but the result will amaze your imagination.

Ingredients

Cooking process

step 1 out of 27
Heat the milk to 35 degrees, add yeast to it, 2 tbsp. l. flour and 1 tsp. Sahara. Stir well and place in a warm place for 30 minutes so that the dough rises.
step 2 out of 27
Sift the rest of the flour into a large bowl to saturate it with oxygen.
step 3 out of 27
Rinse dried fruit and dry. If the cranberries (raisins) are large, cut each berry in half. Chop the kernels into small pieces.
step 4 out of 27
When a foam cap forms on the surface of the dough, it can be used further.
step 5 out of 27
In a bowl, combine the yolks and the egg that you took out of the refrigerator in advance.
step 6 out of 27
Add sugar to them and beat until white foam.
step 7 out of 27
Add salt to the flour, stir and form a depression in the middle. Pour the dough into it.
step 8 out of 27
Next, pour the egg mass into the flour and mix the dough.
step 9 out of 27
Add cognac to the dough, it will add flavor, but if you wish, you can replace it with nutmeg or citrus zest (lemon or orange). Melt 40 g of butter and pour into the dough.
step 10 out of 27
Stir the mixture with a spoon as much as possible.
step 11 out of 27
Then continue to work with your hands on the floured surface for about 10 minutes.
step 12 out of 27
Knead the dough until it stops sticking to your hands and becomes pliable and soft.
step 13 out of 27
Grease a deep dry bowl with butter and transfer the dough into it. Cover with plastic wrap and leave in a warm place for 30 minutes.
step 14 out of 27
Crumple the dough that has doubled in size and divide into 3 parts. Collect each piece into a ball and place under the plastic wrap. Leave it on for 10 minutes.
step 15 out of 27
Roll the ball into a very thin rectangular layer, dusting the surface with flour.
step 16 out of 27
Lubricate the entire surface of the rolled dough with softened butter (1/3).
step 17 out of 27
Sprinkle evenly with a thin layer of 1/3 of dried fruits and nuts.
step 18 out of 27
Wrap the layer in a tube, trying to do it tightly, without leaving voids inside.Do the same with the other two balls of dough.
step 19 out of 27
Sprinkle flour on the table and lay out the rolls. Prepare 3 forms for cakes, grease them a little with oil inside.
step 20 out of 27
Divide the roll in half lengthwise with a sharp knife, without cutting one edge to the end by 3 cm.
step 21 out of 27
On one side, start rolling the dough into a ring, rolling outward.
step 22 out of 27
When you get to the fold, fold it gently inward and continue to lay the dough. The diameter should be slightly less than the size of the mold.
step 23 out of 27
Transfer the blanks to molds and heat for 30 minutes.
step 24 out of 27
Place the pies on a wire rack in an oven preheated to 200 degrees, wrap the bottom in a layer of foil and bake for 10 minutes.
step 25 out of 27
Check the top of the pastry without opening the oven, if it is very baked, you need to cover the top with foil, taking the pastry out of the cabinet. And cook for another 15 minutes at 180 degrees.
step 26 out of 27
Remove the cakes from the brazier and let stand for 10 minutes and remove from the molds.
step 27 out of 27
Prepare the icing, for this put the gelatin in 1 tbsp. l. hot water until it swells. Separately connect 2 tbsp. l. water with sugar and boil. Cook a little to dissolve the sugar crystals. Cool slightly to very warm temperature, add gelatin and stir well. Beat the mixture with a mixer until thick foam and brush over the craffins. Sprinkle them with colored sprinkles immediately, if desired. Or you can sprinkle them with powdered sugar to make the pies stand out.

Bon Appetit!

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