Kulich-crafin with poppy seeds

To prepare a delicious, beautiful and aromatic poppy cake-crafin, we need the following ingredients: wheat flour, poppy mass, milk of any fat content (I took 3.5%), large chicken eggs, butter (with fat content of at least 72%), sugar (forgot to put in the photo), vanilla sugar, sugar powder, rapidly acting yeast-acting yeast And salt.

We will make a yeast dough for these Easter cakes in an in -pairing way. In a container for kneading, we sift 350 grams of wheat flour of the highest grade.

Add 6 grams of high -speed yeast (these are two teaspoons for a knife or one spoon with a large slide), half a teaspoon of fine salt and one teaspoon of vanilla sugar.

Mix thoroughly with a spoon or a whisk so that the yeast evenly dispersed along the flour mixture.

Then we break the pair of large chicken eggs into the container, pour 110 milliliters of slightly warm milk and pour 80 grams of granulated sugar.

We mix everything until the flour absorbs the liquid — you can with your hands, you can with a mixer with a hook nozzle. It turns out a very soft and sticky dough — it is still loose and not homogeneous. Now in parts you need to introduce 50 grams of soft butter into this dough, literally on a teaspoon. Remove the oil in advance from the refrigerator and let it warm up a couple of hours on the table.

After the complete administration of the oil as a result of a rather long (at least 10-12, or even 15 minutes with a mixer with a nozzle-bag) and intense batch you will receive a delicate, incredibly soft and elastic dough. With hands, such a wet dough is mixed according to French technology (stretching-stooping), and even longer-about 15-20 minutes. You need to knead until the dough stops sticking hard to your hands! We round it, tighten the bowl with cling film or cover it with a towel and leave in a warm place for about one hour.

When the dough increases in volume by 2-2.5 times, you can proceed to the molding of future Easter cakes.

Divide the yeast dough into two equal parts and roll them into a bun. We cover with a towel and leave for 10-15 minutes so that the dough is relaxed and it is convenient to work with it.

We take one bell of the dough and with the help of a rolling pin we turn it into a square or rectangular layer, with a thickness of not more than three millimeters. The cakes of kulchichi are very tender, elastic and supple, but for rolling, I still recommend slightly pour flour to the working surface and a rolling pin.

To glorify the dough, we need soft butter (70 grams per two blanks), which we spread directly with the palm over the entire surface of the layer.

The filling for cakes-crafins will be poppy mass. There are 400 grams of fillings for two blanks, that is, 200 grams per cake. We apply it on the dough with an uniform layer — again, it is most convenient to do it with your hands.

It remains to twist the layer of dough with a thick roll. If you rolled the dough into a rectangle, turn off the narrow side to make as many layers as possible.

With a sharp knife, we cut the roll in half, not reaching the end of 2-3 centimeters. You need to cut it in one movement — pressing on the blade, and not sawing the workpiece (this is important!).

Now we move on to the molding of the future kulich-crafin. We begin to twist the half roulette with a snail so that the cut is from the outside.

So we twist half the roll, after which we turn the second half with a cut out.

So we twist the entire workpiece, and insert the tip into the center and slightly push inward.

This is how interesting is the workpiece of the future cake-crafin with a poppy filling.

We carefully take it with both hands and put it in a rod shape. Usually I lay the bottom and walls of the shape of parchment paper, but this time I just decided to lubricate with refined sunflower oil — the dough is not stuck.

Of the indicated number of ingredients, I get 2 cakes (that is, we make two blanks from all the test and poppy filling). One form (on the right, high) — detachable, with a diameter of 9 centimeters, and the second (lower) — 14 centimeters. You can use the forms of a different diameter and volume, but it is important that they are filled with a third test. Otherwise, during baking, the dough can simply run away.

We cover the molds with cling film and leave in a warm place for proofing for 1-1.5 hours. Ideally, Easter cakes are placed in the oven, when about 1.5-2 centimeters remain to the top of the forms, so that they still have where to grow. The top of the workpieces does not need to be lubricated, since the baking contains a lot of butter — it will brush the caps. Tip: Wrap the bottom of the detachable forms with a cut of food foil, since the oil in the test during the baking can flow, then it will drip to the bottom of the oven and bell.

We bake poppy cakes-kulchi in a preheated oven for the first 10 minutes at 200 degrees, after which we reduce the temperature to 175-180 degrees and bake for about 35-40 minutes. The preparation time of this Easter pastries depends on the size of the shapes and features of the oven. I have a gas oven, lower heating, without convection. In electric artes, the Easter cakes need much less time, especially if you bake them in the upper niz mode.

Ready cakes with a poppy filling, let we stand in the forms for 5 minutes, after which we gently take them out and let it cool on the grill (so as not to freeze the bottom).

As a rule, the cakes of the crafins (be sure to look into this recipe) are not watered with icing, but simply sprinkled with icing sugar (enough for literally one tablespoon for two pieces).

A crispy crust, a very delicate and fibrous crumb, a lot of delicious poppy filling with almonds, raisins and zuccations made of orange crusts. Lenochka, many thanks for this wonderful order — it turned out just gorgeous. Prepare for health, friends, and on the upcoming holiday you!