Cruffin Easter cake recipe by the Chef of Premier Palace Hotel Kyiv
Easter preparations is such a pleasant and joyful part as the celebration itself. We would like to share with you how to bake a festive Easter cake by Victoria Oncheva signature recipe, Premier Palace Hotel Kyiv Chef.
You will need following ingredients for Cruffin dough:
- Wheat flour – 700 g
- Milk – 200 ml
- Dry yeast – 10 g
- 6 Eggs (4 of them only yolks)
- Orange syrup –50 g
- 1 orange peel
- Butter (melted) – 80 g
- Butter (for greasing the dough) – 100 g
- Salt – 2 g
- Cane sugar – 120 g
- Sour cream – 30 g
- Shortbread crumble (100 g of sugar, 120 g of flour and 100 g of butter, mix and bake crumbs. Then crush it)
- Vanilla sugar – 15 g
Filling No. 1:
- Raisins pre-fried in butter – 80 g
- Goji berries – 10 g
- Dried apricots – 50 g
- Almond flakes –20 g
- Crumble –30 g
Filling No. 2:
- Crumble – 50 g
- Sweet cottage cheese rolled in balls – 100 g
- Crushed dark chocolate – 50 g
Preparation of dough: pour 1 tablespoon of sugar into preheated milk (40°C) and add dried yeast, whisk it well and let it rest in a warm place for 15-20 minutes to form a fluffy hat.
Mix 2 eggs and 4 yolks in the bowl with sugar and whisk until you have light and fluffy egg cream.
Sift 500 g of flour into separate container, make a depression and lay the dough into flour. Add salt, orange peel, vanilla sugar, sour cream and orange syrup to the bowl with whisked eggs. Then put melted butter and combine all ingredients with flour and dough and knead it. Softly add the remaining flour, until the dough becomes soft (as for pies). It is important that the dough does not stick to your hands, so knead for 15 minutes to have the dough developed.
Grease all the dough with seed oil, turn over to remove the access and set aside to a warm place for an hour and a half
Separate the dough into 2 parts and roll each piece of the dough out into a layer 3 mm thick.
Grease with soft butter and sprinkle the entire surface with the stuffing indicated in recipe No. 1 or No. 2. Tightly roll the dough, then cut along not cutting to the edge. Start to roll the snail from the end, cut the roll from the outside and place it in the tin.
Let it rest for 30-40 minutes in the tin
Bake. Preheat the oven for 180ºC.
Place at medium height and bake for 15 minutes.
Reduce the heat to 160ºC and bake 25 minutes more.
Remove from the oven, carefully unmold it and let it cool down completely on a rack.