The cruffin paska turns out so soft, fluffy and incredibly moist that during cooking you want to quickly take it out of the oven and try it. The recipe for such paska was shared by the author of the Ukrainian culinary channel Natalya Lozovskaya.
“I offer you an incredible Easter Easter cruffin recipe that I wouldn’t exchange for any other! The dough is moist, aromatic, rich in bright orange flavor,” she described the baked goods. “The cruffin is multi-layered, porous, moist and quite light.”
Products:
- 800 g of sifted premium flour;
- 200 ml milk;
- three small eggs and three yolks;
- 30 g fresh yeast or 12 g dry;
- 170 g sugar and 30 g sugar for dough;
- two bags of vanilla sugar (20 g);
- a pinch of salt; juice of one orange;
- zest of one lemon and one orange;
- 30 g honey;
- 100 g melted butter (82.5%) into the dough;
- 100 g butter (82.5%) for greasing the cakes.
Filling:
- 150 g raisins;
- 250 g dried apricots;
- 120 g candied pineapple;
- 275 g poppy seed filling;
- 150 g candied cherries.
Preparation
- Prepare the dough. In a bowl, mix 30 g of yeast and 30 g of sugar. Add all the milk at once and stir. Cover with a towel and leave in a warm place.
- While the dough is rising, mix the eggs, yolks, sugar, vanilla sugar, salt in a bowl and beat everything until fluffy. As soon as foam appears on the dough, add beaten eggs and sugar to it, mix. Add melted butter, orange juice and honey. Mix everything well.
- Add flour and use a spoon to knead the dough.
- Add orange and lemon zest and mix well. Pour a little vegetable oil onto the table and knead the dough with your hands. The dough should be soft and not stick to your hands.
- Grease a bowl with oil, place the dough, cover with film and a towel, leave in a warm place for 45 minutes to rise.
- Place the dough on the table, lightly knead and divide into four parts. Form each piece into a ball and leave to rest for 20 minutes.
- Roll each piece into a rectangular layer. Brush the surface with melted butter. Place the filling. Roll the dough into a log and cut lengthwise, but not all the way. Roll into a snail shape to form a craffin.
- Place in a greased pan. Leave the cruffins to rise in the pans for about 40-60 minutes in a warm place.
- Preheat the oven to +180°C and bake the cruffins for at least 40 minutes.
- Sprinkle the top of the finished cruffins with powdered sugar.
The blogger noted that the cruffins turn out beautiful, soft, tender, and the dough inside is moist and very tasty. “Whoever likes wet paska should definitely try this recipe,” advised Lozovskaya.
