Delicious and delicate Easter cake Kraffin made from rich yeast dough, layered with butter and candied fruit. It turns out very fragrant, airy and beautiful!
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To prepare Easter cake Kraffin:
Warm milk - 100 g
Eggs - 2 pcs.
Sugar - 70 g
Vanilla sugar - 20 g
Yeast - 7 g
Zest of 1 lemon
Butter at room temperature - 30 g
Salt - 1/4 tsp
Flour - about 350 g (be guided by your dough, you may need a little more or a little less flour. Do not add too much flour, otherwise the Easter cake will not turn out airy)
For layers:
Soft butter 82% - 100 g
Dried fruits or candied fruits - 140-160 g
25 апр 2021
