Cruffin cake with chocolate and candied cherries is a very tall, super soft, and incredibly delicious cake as today’s blog recipe!
Kulich cruffin is a majestic leavened cake and surprising, a true marvel, a dessert that I think we can fill with cream and raisins (yum, 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 to our liking!
The cruffin cake is a traditional Russian Easter dessert Easter Cruffin ù.
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 creams, jams, and more!
The taste of cruffins and the cruffin cake is remarkable between the softness of the dough and the delicious filling we chose to use… very very delicious and excellent!
The origin of cruffins is Australian from Melbourne, created by pastry chef Kate Reid at Lune Croissanterie in July 2013.
There is another dessert similar to the cruffin, the cronut, which comes from the meeting of a croissant and a donut that is fried until completely golden with a super crispy crust!
I preferred to make the cruffin cake, which is truly exquisite and pleasant!
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I also leave you the instructions to convert fresh yeast with dry yeast:
1) The fresh yeast block we buy at the supermarket weighs 25 grams and corresponds to one packet of dry yeast granules weighing 7.5 grams;
2) To convert the amount of fresh yeast to dry the factor is 3.5, so we have to divide the weight of the fresh yeast indicated in the recipe by 3.5 and the result will be the weight of the dry yeast that we should use for that recipe, for example:
25 grams fresh yeast : 3.5 = 7 grams dry yeast
3) Conversely, to convert the amount of dry yeast to fresh yeast the conversion factor is still 3.5, but we MUST MULTIPLY the indicated weight in the recipe of the dry yeast by 3.5, and thus we obtain the grams of fresh yeast needed for our recipe, and so…
7 grams dry yeast x 3.5 = 25 grams fresh yeast
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I also leave you other sweet leavened recipes like:
- 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
- 20 g fresh yeast
- 1 egg
- 2 egg yolks
- 2/3 cup sugar
- 1/3 teaspoon salt
- 3 1/2 tbsp butter (melted)
- 1 pod vanilla (the seeds clearly…)
- 5 1/2 tbsp butter (soft)
- 3 1/2 oz dark chocolate (chopped)
- 2 3/4 oz candied cherry
- 1 tbsp granulated sugar (before baking and OPTIONAL)
- 1 to taste powdered sugar (it goes well but I wanted to see the dough spiral)
Tools
#ADV
- Bowls
- Gloves
- Planets
Steps
1) For the Cruffin Cake recipe first, I melt the butter in the dough and let it cool.
2) In the bowl of the stand mixer, I put the 2 types of flour, sugar, fresh yeast, and the seeds of the vanilla pod, then start the machine and gradually add the egg, the yolks, the melted butter, and finally, when the dough has formed enough, the salt.
3) I continue kneading to obtain a well-mixed and smooth dough that I then leave covered in a bowl to rise for at least a couple of hours.
4) After the first rise time, leaving the dough in the bowl, I take the edges around the perimeter and bring them to the center all around; then cover and let it rise again for about another hour.
5) After this time, with just a little bit of flour, I roll out the cruffin cake dough, then take the 80 grams of soft butter and, using disposable food gloves, spread it all over the nearly square rectangle rolled out with the rolling pin.
6) I chop the dark chocolate, cut the candied cherries, and put everything on the leavened sweet cruffin dough just flattened on the work surface.
7) I roll it all up without making it too tight but leaving the filled dough soft.
8) I cut it in half as if to make the angelica, which would then be braided into a two-strand braid.
9) In the meantime, I have lined the bottom of a circular mold with a diameter of 9.5 inches and arrange the first half of the filled roll with candied fruits and dark chocolate in a spiral,
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 356°F in static mode, adding a tablespoon of brown sugar and baking for about 30/35 minutes, then lower the temperature to 329°F and continue for another 20 minutes or according to 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, I turn off the oven and let the cruffin cake cool down!
14) Once it is cold, just sprinkle it with powdered sugar (which I didn’t add because I wanted to see the spiral), and yum yum!
Enjoy your meal!Annalisa
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Annalisa says…
The cruffin cake can be filled with all the creams in the world, but also ricotta and candied fruit, and I would even dare with sautéed and lightly sugared peaches and crumbled amaretti!
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