Easter Pastry - Cruffin with Poppy seeds and Cherries, with Apples and Raisins, with Berry filling.
00:00 Opara
00:18 Dough
02:02 Poppy filling
02:22 Apple filling
02:50 Carafe forming
07:22 Berry filling
07:49 Orange Kurd
09:10 How to fill a carafe
Recipe for 3 large carafes (paper forms 14-15 cm):
(we made 2 large and 2 small)
Sponge:
200 ml of warm milk
1 tablespoon of sugar
1 tablespoon of flour
8 grams of dry yeast
Mix warm milk with flour, sugar and yeast. Put for 20 minutes in a warm place to activate the yeast. I heat the oven to 50 * C and put it there.
Dough:
1 egg + 2 yolks
100 g of sugar
A pinch of salt
peel of 2 oranges
75 g of butter
450 g of flour (you may need more)
60 g of butter for greasing the dough
1. Beat eggs, yolks and orange peel with sugar until white, add salt, peel, butter and foam.
2. Mix carefully and gradually add flour.
3. The dough should be kneaded intensively for 15 minutes so that it does not stick to the hands. You can mix the dough in a food processor with a hook attachment.
4. Cover with a towel or film and put in a warm place for 1.5-2 hours.
5. Divide the dough into 4 parts, 2 larger and 2 smaller.
6. Roll out each part thinly, about 3 mm thick, grease with melted butter and sprinkle with filling.
7. Roll into a roll.
8. We make an incision in the middle, twist the snail on both sides and put it on top of each other as in the video.
9. Put in a warm place for about 60-120 minutes.
10. Bake at 180°C for about 30 minutes, a dry toothpick should come out. You can cover with foil if they burn.
Poppy filling:
100 g of poppy seeds
200 g of water or milk
40 g of sugar
orange peel
100 g of cherries
1. Pour poppy seeds with water or milk, bring to a boil and boil over low heat for 3 minutes.
2. Turn it off and let it rest for 15 minutes, it should double in size.
3. Pour off all the excess liquid, beat the mass with a blender and add sugar. If desired, you can add zest and juice of a lemon or orange, vanilla, cherry.
Apple filling:
150 g of apples
50 g of raisins
cinnamon
1 tsp rum
1. Cut the apples into small cubes.
2. Put on a pan and stew until soft. You can add a little water.
4. Add cinnamon and mix.
5. Soak the raisins in boiling water for 5 minutes.
Drain the water and add rum
6. Mix apples with raisins.
If desired, you can add a nut.
Orange Kurd:
115 ml of orange juice
80 g of sugar
60 g of butter
4 egg yolks
1 tbsp. corn starch
1. Place orange juice, egg yolks, sugar, butter and starch in a saucepan.
2. Stirring with a whisk, bring to a boil and cook until thickened.
3. Beat with a blender, put in a plate and cover with cling film.
4. Fill the decanters with a pastry bag.
Berry balls:
100 g of blueberries or other berries
30 g of sugar
1 tsp lemon juice
zest of half a lemon
0.5 tsp of starch
30 g of water
1. Place berries, sugar, lemon juice, water and starch in a saucepan.
2. Cook, stirring constantly, until thickened.
3. If desired, you can add liquor.