The Kulich Cruffin, an Orthodox Easter brioche, is a modern variation of the traditional kulich, inspired by European brioche techniques.
This pastry, which combines elements of a croissant and a muffin, is made with kulich dough and then treated with European techniques to create a rich and flavorful pastry.
The kulich cruffin is prized for its rich texture and flavor, and is often filled with dried fruit, nuts, cinnamon, chocolate, and even lemon.
This modern recipe has been popularized on the internet and has quickly gained popularity, offering a modern take on the traditional kulich while preserving its authentic taste.
This Sunday, all Orthodox believers in Russia will celebrate Easter.
The most important traditional treat of this holiday is the kulich, an Easter brioche made from leavened dough with dried fruit.
🌿🌟 The Recipe Steps
â–˘ Ingredients:
â–˘ For the dough: â–˘ 370g flour â–˘ 110ml milk â–˘ 100g sugar
â–˘ 2 eggs â–˘ 7g dried yeast â–˘ 40g butter
â–˘ 1 tablespoon vanilla extract or â–˘ vanilla sugar â–˘ 1 teaspoon salt
â–˘ For the filling: â–˘ 150g dried fruit and berries â–˘ 80g butter
🌟Here are the preparation times
â–˘Dough resting time:
â–˘approximately 2 to 3 hours
â–˘Baking time:
â–˘approximately 30 to 60 minutes
â–˘depending on the baking method chosen.
🌿🌟Instructions :
🌟‍Step 1
Place the dried fruit and berries in a bowl of hot water and let them soak for ten minutes. Drain and dry them.
Mix the lukewarm water, milk, dried yeast, and a tablespoon of sugar.
Beat the eggs, sugar, salt, and vanilla extract or vanilla sugar.
🌟Step 2:
Incorporate the sifted flour, cooled melted butter, and the dough mixture, combining everything with a spatula. Then knead by hand or with an electric mixer until you obtain a smooth, non-sticky dough. Place the dough in a bowl, cover with plastic wrap or a clean kitchen towel, and let it rest for an hour and a half.
🌟Step 3:
Wait until the dough has doubled or tripled in volume, then gently flatten it.
Divide the dough into three equal parts, and shape each into a ball.
Flatten one of the balls of dough into a very thin rectangle. Spread one-third of the butter over the rectangle, then add one-third of the dried fruit. Roll the dough up tightly, cover with plastic wrap or a cloth, and set aside.
🌟Step 4:
Repeat this process with the two remaining balls of dough. When finished, cut the first roll into two strips, leaving about two centimeters at the ends.
Turn the first strip so that all the layers are visible.
Repeat this process with the second strip, rolling it upwards around the first.
🌟Step 5:
Create a sort of knot on top, carefully place the pastry in a baking pan, and repeat with the remaining rolls.
Cover your kulichs with plastic wrap or a cloth and let them rise for one hour. Bake at 200°C (390°F) for 5 minutes, then reduce the temperature to 180°C (350°F) and bake for 30 to 35 minutes.
Enjoy your meal!
A cruffin is a cross between a croissant and a muffin.
