The kulich cruffin with chocolate chips is a dessert that combines the Russian tradition of kulich, a rich and fragrant Easter bread, with the indulgence of the cruffin, a variation of the muffin that combines the flakiness of puff pastry with the softness of muffin dough. This delicious dessert is perfect for the Easter holidays, but it can be enjoyed at any time of the year, thanks to its enveloping flavor and irresistible texture.
Made with simple ingredients, the kulich cruffin is enriched with dark chocolate chips that melt during baking, creating a perfect contrast with the sweetness of the dough. Its spiral shape and the scent of vanilla and citrus make it not only good to eat but also beautiful to look at.
In this recipe, I will guide you step by step in preparing this extraordinary dessert, so you can surprise your guests with an irresistible dessert. If you love sweet leavened pastries, you can try the sweet bread with chocolate chips, the brioche with only egg whites, the glazed brioche or the leavened ring cake with Nutella.
Let’s get to work and prepare the kulich cruffin together.
OTHER LEAVENED SWEETS
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 1Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for making the kulich Cruffin
- 0.35 oz brewer's yeast
- 4 cups all-purpose flour (12% protein)
- 2/3 cup milk
- 2 eggs
- 2/3 cup sugar
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 orange zest (grated)
- 1 pinch salt
- 1/2 cup butter
- 2 tablespoons sugar
- 1 cup chocolate chips
- 1 tablespoon powdered sugar
Tools
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- Mixer
- Pan aluminum panettone
Steps for making the kulich cruffin
In the mixer, place the brewer’s yeast, flour, and milk. Add the eggs later. Continue kneading and finish when the ingredients are absorbed, with butter, salt, vanilla, and grated orange zest. Work until you get a well-mixed dough. Let it rise in a warm place until doubled, in a bowl covered with plastic wrap.
Work the softened butter until creamy. Once risen (about 2-3 hours), place the dough on a lightly floured work surface. Roll it out into a 20-inch square. Spread with butter, sprinkle with granulated sugar and chocolate chips (you can also enrich with candied orange). Roll up forming a loaf. Cut in half lengthwise. Roll forming a coil, with the cut side facing up.
Butter the mold. Place the kulich inside and cover with plastic wrap. Let rise again. It will take an hour to an hour and a half approximately. Bake at 340°F, fan-forced, for 30 minutes and 330°F for another half hour. If the surface darkens too much, cover with foil.
Let cool, remove from the mold, sprinkle with powdered sugar, and serve.
Storage
Store in a sealed food bag for a few days.
