Kraffin, a soft, buttery Easter cake, is a delightful treat that brings together rich flavors and a beautiful texture. This cake, also known as an Easter bread in some traditions, features a tender dough with a hint of honey and citrus zest.
It’s perfect for sharing during your Easter brunch or any festive occasion. Whether you top it with cinnamon sugar, dried fruit, or a simple sugar glaze, Kraffin is sure to become a new favorite in your holiday baking repertoire.
Why This Recipe Works
- This Kraffin recipe uses a unique method to create a light, fluffy dough that holds together perfectly.
- The combination of citrus zest, honey, and vanilla adds a refreshing sweetness to the cake.
- The use of softened butter ensures a rich texture that melts in your mouth.
- It’s a simple recipe that doesn’t require any special baking powder or yeast-based tricks, yet still produces an impressive result.
- You can customize the Kraffin by adding dried fruit, nuts, or chocolate for extra flavor.
What You Will Need
Ingredients:
- 125 ml (½ cup) whole milk
- 1/2 tbsp sugar
- 1/4 tsp salt
- 1/2 tbsp flour
- 18g (fresh yeast) or 6g (dry yeast)
- 1 egg
- 2 egg yolks
- 100g (½ cup) sugar
- 8g (1 tbsp) vanilla sugar
- 25g (1 tbsp) honey
- Zest of 1 lemon, 1 orange, and 1 mandarin (optional: use only lemon zest)
- 375-400g (3-3½ cups) flour
- 40g (2½ tbsp) softened butter or melted butter
- Optional fillings: dried fruit, nuts, chocolate, or sugar and cinnamon
- Powdered sugar for dusting
Equipment Needed:
- Stand mixer (optional)
- Mixing bowls
- Plastic wrap
- Baking pan (no greasing required)
- Oven
How to Make Kraffin
Step 1. Activate the Yeast
In a small bowl, slightly warm 125 ml of milk until it reaches about 30°C. Add ½ tablespoon of sugar, ¼ teaspoon of salt, and ½ tablespoon of flour to the milk. Stir to combine, then add the yeast (18g fresh or 6g dry). Cover with cling film and let it sit for 15 minutes.
Step 2. Prepare the Egg Mixture
In a large bowl, beat 1 egg and 2 egg yolks together with 100g of sugar, 8g of vanilla sugar, and 25g of honey. Add the zest of lemon, orange, and mandarin (or just lemon zest if preferred) for a fragrant citrus touch.
Step 3. Combine Yeast and Egg Mixtures
Once the yeast mixture has rested, add it to the egg and sugar mixture. Stir until combined.
Step 4. Add Flour and Butter
Gradually sift in 375-400g of flour, mixing until smooth. Add 40g of softened butter (or melted butter) and knead the dough for 10 minutes until soft and elastic. The dough should not stick to your hands.
Step 5. First Rise
Transfer the dough to an oiled bowl, cover with cling film, and leave it in a warm place to rise for 1 hour or until doubled in size.
Step 6. Knead and Add Butter
Once the dough has risen, gently knead it again. Then, take 40g of softened butter and spread it over the dough. You can use melted butter for an easier application. The more butter you apply, the more beautifully the layers will separate while baking.
Step 7. Add Fillings
If desired, sprinkle dried fruits, nuts, chocolate, or a simple sugar and cinnamon mixture over the dough before rolling it up. This step adds a delicious twist to your Kraffin.
Step 8. Rest and Second Rise
Cover the dough and let it rest for another 40 minutes to allow for a second rise. The dough should look slightly puffed and airy.
Step 9. Bake the Kraffin
Preheat your oven to 350°F (180°C). Place the dough into a baking pan (no greasing required). Bake the Kraffin for 35-40 minutes until golden brown on top.
Step 10. Cool and Dust
Let the Kraffin cool completely on a wire rack. Once cooled, dust it with powdered sugar for a sweet finish.
Tips and Tricks
- For a softer texture, use melted butter instead of softened butter to coat the dough.
- You can easily customize your Kraffin by adding chocolate chips, nuts, or dried fruit for a flavorful twist.
- If you’re unable to find fresh yeast, dry yeast works just as well. However, fresh yeast tends to provide a slightly richer flavor.
- Don’t skip the resting times, as they allow the dough to develop its flavor and texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can prepare the dough the night before and leave it to rise overnight in the fridge. The next day, simply bring it to room temperature, shape it, and bake as directed.
Can I use different fillings for the Kraffin?
Absolutely! Feel free to get creative with fillings. You can use dried fruit, chocolate chips, or even a sprinkle of cinnamon and sugar for a simple yet tasty treat.
How should I store leftover Kraffin?
Store leftover Kraffin in an airtight container or plastic bag at room temperature for up to 2 days. If you want to keep it fresh for longer, refrigerate it for up to a week.
Summary
This Kraffin recipe brings a sweet, buttery Easter cake to life with the addition of citrus zest and honey. It’s perfect for your holiday table and a true crowd-pleaser. Whether you enjoy it as is or add a personal twist with fillings, it’s sure to become a beloved tradition.
How to Make Perfect Kulich for Easter: A Sweet, Buttery Bread Recipe
Ingredients
125 ml (½ cup) whole milk
1/2 tbsp sugar
1/4 tsp salt
1/2 tbsp flour
18g (fresh yeast) or 6g (dry yeast)
1 egg
2 egg yolks
100g (½ cup) sugar
8g (1 tbsp) vanilla sugar
25g (1 tbsp) honey
Zest of 1 lemon, 1 orange, and 1 mandarin (optional: use only lemon zest)
375-400g (3-3½ cups) flour
40g (2½ tbsp) softened butter or melted butter
Optional fillings: dried fruit, nuts, chocolate, or sugar and cinnamon
Powdered sugar for dusting
Directions
- Warm milk and activate yeast.
- Prepare egg mixture with sugar, honey, and zest.
- Add yeast mixture to eggs and combine.
- Sift in flour and knead in butter.
- Allow dough to rise and knead again.
- Add fillings and shape the dough.
- Bake at 350°F for 35-40 minutes.
- Cool and dust with powdered sugar.
