Cruffin cake with chocolate and candied cherries a big cake I would say very high, very soft, very tender, and very DELICIOUS today as a blog recipe!
Kulich cruffin is a majestic leavened cake and surprising, a real marvel, a dessert that I think we can fill with cream and raisins (slurp what a nice idea), with jam, with chocolate cream, with peach jam and crumbled amaretti (mmmhhhh) in short … the dough is very light and delicate and we can really fill the cruffin cake as we please!
The cruffin cake is a traditional Russian Easter dessert Easter Cruffin ù.
The cruffins in simple terms, are a hybrid, a cross between a muffin and a croissant, a brioche dough laminated with butter and then rolled into a spiral, also filled with custards, jams, and more!
The taste of cruffins and the cruffin cake is remarkable between the softness of the dough and the delicious filling we have chosen to use …, very very delicious and excellent!
The origin of cruffins is Australian from Melbourne, the work of pastry chef Kate Reid at the Lune Croissanterie in July 2013.
There is another dessert like the cruffin, the cronut, born from the union of a croissant and a donut which is fried until a complete golden crust is formed … very crispy!
I preferred to make the cruffin cake which is really exquisite and pleasant!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I also leave you instructions to convert fresh yeast with dry yeast:
1) the fresh yeast block we buy at the supermarket weighs 25 grams and corresponds to a packet of dry yeast granules weighing 7.5 grams;
2) to convert the amount of fresh yeast to dry yeast the factor is 3.5 so we will have to divide the weight of fresh yeast indicated in the recipe by 3.5 and the result will be the weight of dry yeast that we will use for that recipe, for example:
25 grams of fresh yeast : 3.5 = 7 grams of dry yeast
3) Conversely to convert the amount of dry yeast to fresh yeast the conversion factor is always 3.5 but we MUST MULTIPLY the weight indicated in the recipe of dry yeast by 3.5 and so we will get the grams of fresh yeast useful for our recipe and so…
7 grams of dry yeast x 3.5 = 25 grams of fresh yeast
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° I have opened a free recipe channel open to everyone on WhatsApp, no notifications, and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
Here are more sweet leavened recipes:
- Difficulty: Easy
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups Manitoba flour
- 1 2/3 cups all-purpose flour
- 0.7 oz fresh yeast
- 1 egg
- 2 egg yolks
- 1/2 cup sugar
- 1/3 teaspoon salt
- 3 1/2 tablespoons butter (melted)
- 1 pod vanilla (the seeds clearly …)
- 5 1/2 tablespoons butter (soft)
- 3 1/2 oz dark chocolate (chopped)
- 2 3/4 oz candied cherries
- 1 tablespoon granulated sugar (before baking and OPTIONAL)
- powdered sugar (it's nice but I wanted to see the spiral of the dough)
Tools
#ADV
- Bowls
- Gloves
- Stand Mixers
Steps
1) For the big Cruffin recipe first, I melt the butter in the dough and let it cool slightly.
2) In the stand mixer bowl, I put the 2 types of flour, the sugar, the fresh yeast, the seeds from the vanilla pod, then activate the machine and gradually add the egg, the yolks, the melted butter, and finally when the dough has somewhat formed, the salt.
3) I continue kneading to obtain a smooth and homogeneous mixture that I then leave covered in a bowl, allowing it to rise for at least a couple of hours.
4) After the first rising time, leaving the dough in the bowl, I take the edges of the perimeter and bring them to the center, doing this for the entire circumference of the mixture; then I cover and let it rise again for about another hour.
5) After this time, with a little, very little flour, I roll out the dough of the cruffin cake then take the soft butter, 80 grams, and with disposable food gloves, spread it over the entire almost square rectangle rolled out with the rolling pin.
6) I chop the dark chocolate, cut the candied cherries, and put everything on the leavened cruffin dough just flattened on the work surface.
7) I roll it all up without squeezing too much but leaving the filled dough soft.
8) I cut it in half as if to make the angelica, which would then be braided like a two-strand braid.
9) In the meantime, I lined the bottom of a circular mold with a diameter of 9.5 inches and arranged in a spiral the first half roll filled with candied fruit and dark chocolate,
10) I also add the second half, then cover and let it rise for about 30 minutes.
11) After about half an hour, I bake at 350°F in static mode, adding a tablespoon of cane sugar and baking for about 30/35 minutes, then lower the temperature to 329°F and continue for another 20 minutes or so, depending on the characteristics of your home oven.
12) If the filled cruffin cake becomes too colored, it is better to cover it with a sheet of aluminum foil.
13) When it is dry and super soft and fluffy, I turn it off and let the cruffin cake cool down!
14) Once it’s cold, it will be enough to dust it with powdered sugar (which I didn’t put because I wanted to see the spiral) and yum yum!
Bon appétit!Annalisa
RETURN TO THE HOME FOR NEW AND TASTY RECIPES FROM THE BLOG The kitchen of ASI
Do you like my recipes? Then follow me on INSTAGRAM and on the blog’s fan-page on Facebook to not miss any recipe or special and to comment on the various preparations with me!!!
Copyright 2023© Annalisa Altini, All rights reserved.
Annalisa says…
The cruffin cake we can fill with all the creams in the world but also ricotta and candied fruit, and I would even dare with sautéed peaches and just sweetened crumbled amaretti!
FAQ
I remind you that at the top where you see the blog menu, you will find a magnifying glass 🔍 that will allow you to insert an ingredient or the title of a recipe, to find all the preparations that have that title or ingredient and I hope that among these you will read recipes to your liking!
