Layered cakes Kraffins
Ingredients should be at room temperature :
3 yolks
100 g sugar
1 tbsp sour cream with a slide
160 ml of milk (preheat)
60 g butter cream (melt)
1/3 tsp salt
A bag of vanillin
~450 g flour
7 g of high-speed yeast
For the filling for the first kraffin
100 g of raisins
70 g walnuts
20 g sugar
1 tsp cinnamon
For the second
20 g butter drain
100 g of raisins
Preparation:
In a bowl, mix all the ingredients except flour and yeast. Sift the flour into another bowl, add yeast, make a hole and pour in the liquid mixture. Knead the dough very well.
We put it in a warm place for 1.5-2 hours. It should rise twice, but it will do it slowly, because there is a lot of muffin.
I made one kraffin with an interesting filling, smeared the second with a piece of butter and sprinkled with raisins. Pre-pour boiling water over the raisins for 10 minutes, drain and dry.
We divide the dough that has come up into two parts and roll out each one as thinly as possible, spread the filling, twist it into a roll, cut it lengthwise, retreating a couple of cm from the beginning and twist each strip into a snail.
With the help of parchment paper, I extended the form. Cover the cakes with a towel and leave to rise for another 40 minutes.
And now attention. We put the kraffins in the included oven! We set the temperature to 180 ° C, the top-bottom mode for 20-25 minutes, after which we cover the top with foil and bake for another 20 minutes. Focus on your oven. It is important that the kraffins are baked inside, for this we check with a wooden skewer, if the dough remains on it, we continue to bake.
Sprinkle the kraffins with powdered sugar.
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