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Easter Kraffin Kulich
Easter Kraffin kuliches are incredibly delicious, fragrant, and unusual pastries that will adorn your festive table. These kuliches, originating from Australia, have a beautiful flaky structure, tender moist crumb, and appetizing crispy crust. Traditionally, they include raisins, candied fruits, and nuts, which you can vary to your taste. Fresh orange juice and zest give the pastry a special tang. This step-by-step photo recipe details how to make Easter Kraffin kuliches at home.
Preparation time: 240 minutes.
Ingredients
Show ingredients
- flour – 350 g;
- milk – 80 ml;
- orange juice – 30 ml;
- yeast (dry) – 6 g;
- sugar – 80-100 g;
- salt – ½ tsp;
- egg – 1 pc;
- egg yolks – 2 pcs;
- butter – 165 g;
- zest – 1 orange;
- raisins – 100 g;
- nuts – 50 g.
Preparation
- Take all ingredients out of the refrigerator in advance and let them warm up to room temperature (about 1 hour).
- In slightly warm milk, add 1 teaspoon of sugar and dry yeast. Mix and let sit for 5-10 minutes until a characteristic "cap" appears.
- Pour boiling water over the raisins for 15 minutes, then dry on a paper towel.
- In a separate bowl, crack one egg and add two yolks. The whites of the remaining two eggs are not used.
- Transfer the eggs and yolks to a bowl, add the remaining sugar.
- Whip the mixture with a mixer for about five minutes until fluffy and light.
- Sift the flour into a large bowl, add salt, and mix. Then add the risen yeast mixture (the sponge).
- Pour in the whipped eggs with sugar and start kneading the dough with a spoon.
- Melt 40 grams of butter and add it to the dough along with the orange juice. Add the orange zest at this stage or later with the filling.
- Knead the dough by hand for about 10 minutes. Transfer it to a bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours.
- Dry the raisins by laying them on a paper towel.
- Toast the nuts in a dry pan until golden.
- Finely chop the toasted nuts with a knife.
- The risen dough will increase in volume by 2-2.5 times. Place it on a work surface.
- Divide the dough into 3 parts - according to the number of molds.
- Roll each into a ball, cover with wrap, and let rest for 10-15 minutes.
- Roll one part of the dough into a thin rectangle on a lightly floured surface.
- Take one third of the remaining soft butter and evenly distribute it over the surface.
- Sprinkle it with nuts, raisins, and zest on top.
- Carefully roll the dough into a tight log. Let it rest under wrap to prevent drying out. Repeat with the remaining parts.
- Cut the first log lengthwise with a sharp knife, leaving about 3-4 cm from the edge. This is important to prevent the dough from falling apart during shaping.
- Start twisting one half of the log, trying to have the cut side on the outside - this way, all the layers of dough and filling will be beautifully visible.
- Form the twisted part into a tight "snail" shape - this will be the bottom part of the kraffin. Place the part that is not cut (3-4 cm) neatly on top.
- Wrap the second half of the log in a circle to form the walls. As a result, it will look like a "well," and tuck the free end inside, filling the center. Ensure that the layers and filling are well visible.
- Carefully place the formed kraffin in the mold. If using a metal or silicone mold, it can be greased with vegetable oil.
- Cover the molds with wrap and leave in a warm place for 30-40 minutes to rise well. The dough should increase in volume.
- Bake in a preheated oven: first for 10 minutes at 190°C, then reduce to 180°C and bake for another 30 minutes. To prevent the top from burning, cover the mold with foil. Once baked, remove the kuliches from the mold and cool completely on a rack. Before serving, dust with powdered sugar.
Cooking Tips
- Use only fresh yeast - it's the key to good dough rise. If the yeast hasn't activated in warm milk, replace it.
- Add oil gradually - the dough will be more elastic and won't become crumbly.
- Don't rush the shaping - let the dough "rest" a little after rolling, it will become more pliable.
- Watch the baking temperature - each oven is unique, and during the first 10 minutes of baking, it's important not to dry out the surface.
- Storage: Kraffins stay soft for 3-4 days if wrapped in film or stored in an airtight container.
Frequently Asked Questions (FAQ)
Can I replace dry yeast with fresh?
Yes, use 18 g of fresh yeast instead of 6 g of dry.
What nuts are best to use?
Walnuts, hazelnuts, almonds - to taste.
Can I use other dried fruits?
Yes, add apricots, candied fruits, dried cherries, etc.
Enjoy your meal and have a bright Easter!
