Easter Kraffin
Easter Dishes
90 Minutes
545 Calories
• 4 eggs
• 150 g of sugar
• 100 ml of melted butter
• 0.5 tsp of salt
• 240 ml of milk
• 14 g of yeast
• Vanilla
• Lime or lemon zest
• 800 - 850 g of flour
Beat eggs and sugar in a mixer bowl until white, add salt, Lurpak melted butter, Europroduct Italian milk (slightly warmed) and yeast. Mix the ingredients well and add the sifted flour in two stages. Knead with a food processor or by hand until we get a homogeneous dough. Unwrap and transfer to a floured bowl, cover with a kitchen towel and let rise in a warm place for 1 hour, until risen and at least double in size.
Knead the dough, divide it into two equal parts and roll it as thin as possible:
For the heart you will need:
• 150 g soft butter
• 100 g dark raisins
• 100 g of almonds and hazelnuts
Spread a thin layer of 75 g of butter on the flattened dough and add 50-50 g of Naturalis organic raisins and nuts. Roll it into a roll, cut it in half so that there is a seam at the end, then roll it up as shown in the video and place it in the form.
Leave it in the form for 30 minutes. Then put it in a preheated oven at 160 degrees for 45-50 minutes (if you use small molds, 30-35 minutes is enough.)
Sprinkle powdered sugar on the baked kraffin and eat it deliciously.
• 150 g of sugar
• 100 ml of melted butter
• 0.5 tsp of salt
• 240 ml of milk
• 14 g of yeast
• Vanilla
• Lime or lemon zest
• 800 - 850 g of flour
Beat eggs and sugar in a mixer bowl until white, add salt, Lurpak melted butter, Europroduct Italian milk (slightly warmed) and yeast. Mix the ingredients well and add the sifted flour in two stages. Knead with a food processor or by hand until we get a homogeneous dough. Unwrap and transfer to a floured bowl, cover with a kitchen towel and let rise in a warm place for 1 hour, until risen and at least double in size.
Knead the dough, divide it into two equal parts and roll it as thin as possible:
For the heart you will need:
• 150 g soft butter
• 100 g dark raisins
• 100 g of almonds and hazelnuts
Spread a thin layer of 75 g of butter on the flattened dough and add 50-50 g of Naturalis organic raisins and nuts. Roll it into a roll, cut it in half so that there is a seam at the end, then roll it up as shown in the video and place it in the form.
Leave it in the form for 30 minutes. Then put it in a preheated oven at 160 degrees for 45-50 minutes (if you use small molds, 30-35 minutes is enough.)
Sprinkle powdered sugar on the baked kraffin and eat it deliciously.