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Easter Krahn

Added: 03-05-2020, Amount of views: 460, Author: Olena Yaryna, Print
Category: Bakery products

Easter Krahn the most popular form of Easter cakes. It harmoniously combines the features of preparation of croissants, a classic yeast dough and muffin items. It turns out very tasty and lush on the palate, but still very beautiful and original the appearance. It doesn't even need to cover the top of frosting.

Easter Krahn will be a great addition to Your holiday table and Your Easter basket.




  • Step 1. From one orange squeeze juice and grate the zest.

  • Step 2. For the dough: in warm milk ( about 38 degrees), add 1 tsp of sugar and 6 grams of dry yeast. Mix well.

  • Step 3. Leave the dough for about 10-15 minutes before picking up a fluffy beanie.

  • Step 4. Beat 1 egg and 2 yolks, at room temperature with sugar.

  • Step 5. As a result, You should get here's a loose white mass.

  • Step 6. Sift the flour.

  • Step 7. Add salt, mix well and make the flour a small hole.

  • Step 8. Pour the dough, which has risen.

  • Step 9. Pour whipped with sugar eggs.

  • Step 10. Pour in the orange juice ( if You don't add the juice, the amount of milk in the dough should be increased from 80 ml to 110 ml).

  • Step 11. Add the orange zest.

  • Step 12. Start kneading the dough.

  • Step 13. In the middle of the process add melted butter and knead the dough.

  • Step 14. When the dough has come together, begin to knead it on the table ( don't flour them).

  • Step 15. At first the dough will start to stick to hands and the table, but we continue to knead the dough until that time, until it starts to lag behind the hands and will not stick to the table.

  • Step 16. A plate of grease to put in it the dough is ready, top it also be oiled.

  • Step 17. Cover the bowl with cling film and a towel. Leave the dough for about 40-60 minutes.

  • Step 18. The dough should double in size.

  • Step 19. Divide the dough into 3 parts ( one part needs to be smaller than the other two). From each piece of dough to form a ball, cover with clingfilm, leave for 10 minutes.

  • Step 20. Table sprinkle with flour and roll out the dough into a long thin layer, top with flour.

  • Step 21. You should get a very thin rectangle, the dough should Shine through.

  • Step 22. On top of the dough grease soft butter.

  • Step 23. Sprinkle with raisins, dried apricots ( optional sprinkle the almonds).

  • Step 24. The dough to twist into a roll.

  • Step 25. Cut the roll into two equal parts horizontally, but not until the end that it was not disconnected.

  • Step 26. Twist the dough so that all the layers were on top.

  • Step 27. To form Easter with a good top.

  • Step 28. Form for baking grease with butter and lay a parchment.

  • Step 29. Easter is ready to shift into a form that was clearly visible the top of the cake. To do the same with the rest of the test.

  • Step 30. Cakes in the form of a leave to rise for 1 hour.

  • Step 31. Bake in the oven for 30 minutes until it will turn brown (the first 20 minutes the oven do not open).

  • Step 32. Finished cakes leave to cool in the forms. When they are cool remove from the mold.

  • Step 33. So our cake looks in the cut.

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