KRAFFIN Easter Cake! Simple and delicious! You have to try it!

KRAFFIN Easter Cake sounds absolutely delicious! It’s a beautiful and rich treat, and I’d love to help you with a recipe. Here’s a simplified version that captures the essence of a Kraffin Easter Cake:

Ingredients:

• For the Dough:
  • 500g all-purpose flour
  • 100g sugar
  • 1 tsp salt
  • 10g dry yeast (or 30g fresh yeast)
  • 200ml warm milk
  • 3 eggs
  • 150g unsalted butter, softened
  • 1 tsp vanilla extract
  • 100g raisins (optional)
  • 50g candied orange peel (optional)
    
• For the Filling:
  • 100g unsalted butter, softened
  • 50g sugar
  • 1 tsp cinnamon
  • Optional: chopped nuts, or dried fruit.
• For Topping:
  • Powdered sugar

Instructions:

1. Prepare the Dough:
   • In a large bowl, combine the warm milk, sugar, and yeast. If using fresh yeast, allow it to activate for about 10 minutes.
   • Add the eggs, vanilla extract, and salt. Mix well.
   • Gradually add the flour, mixing until a soft dough forms.
   • Add the softened butter, and continue to knead the dough until it’s smooth and elastic (about 10-15 minutes by hand or using a stand mixer).
   • If using them, add the raisins, and candied orange peel, and mix them into the dough.
   • Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
     
     
2. Prepare the Filling:
   • In a small bowl, combine the softened butter, sugar, and cinnamon. Mix well.
3. Shape the Kraffin:
   • Once the dough has risen, punch it down and divide it into portions.
   • Roll out each portion into a thin rectangle.
   • Spread the cinnamon butter filling evenly over the dough.
   • Roll up the dough tightly like a log.
   • Cut the log lengthwise, leaving one end attached.
   • Twist the two strands together, forming a spiral.
   • Place the twisted dough into a tall, greased baking mold (like a tall cylindrical cake pan or a panettone mold).
   • Repeat with the remaining dough.
   • Cover the molds and let the dough rise for another 30-45 minutes.
4. Bake the Kraffin:
   • Preheat your oven to 180°C (350°F).
   • Bake the Kraffin for 35-45 minutes, or until golden brown and cooked through.
   • Let the Kraffin cool in the mold for a few minutes, then transfer it to a wire rack to cool completely.
5. Garnish:
   • Dust the cooled Kraffin with powdered sugar before serving.

Tips for Success:

• Use high-quality butter for the best flavor.
• Ensure your milk is warm, not hot, to activate the yeast.
• Kneading the dough thoroughly is crucial for a soft and fluffy Kraffin.
• Allow the dough to rise properly for a light and airy texture.
• Tall sided baking molds are important for the characteristic Kraffin shape.

Enjoy your delicious homemade Kraffin Easter Cake!