Cruffin with poppy seeds
Description
This recipe will not take much time. From this amount of dough you get two large kulich cruffins, 570 g each and 17 cm tall. For baking I used ready-made kulich tins 11 cm in diameter and 10 cm high, so I extended the tin height with parchment. If you cannot roll the kulich into a neat snail or transfer it into the tin perfectly, do not worry. The poppy pattern from the poppy filling in your kulich cruffin will be unique and one of a kind. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients for making the dough for a cruffin with poppy seed filling. If using dry yeast, reduce the amount to one third, i.e. use 7 grams. Melt the butter (40 grams) and let it cool. Leave the remaining 60 grams at room temperature so the butter becomes soft. Warm the milk in the microwave for 30 seconds. Be sure to sift the flour to aerate it.
- 2
Step 2
Prepare the ingredients for the poppy seed filling. Egg white can be used as a binder. If you have an overripe banana, you can use it instead of egg white. Moreover, it will give the filling volume and an incomparable aroma.
- 3
Step 3
Pour 200 ml of milk into a saucepan, add poppy seeds and 70 grams of sugar. Place the pan on the heat and simmer the mixture until all the moisture has evaporated.
- 4
Step 4
Remove the saucepan from the heat, add slightly beaten egg white and blend the mixture with an immersion blender. Cool the poppy seed filling.
- 5
Step 5
To prepare the dough, activate the yeast. In 110 ml warm milk, stir 1 tablespoon of sugar from the total amount and add fresh yeast.
- 6
Step 6
In 10 minutes the yeast will activate, the mixture will increase in volume, and a “foamy cap” will form on the surface.
- 7
Step 7
Combine two eggs and the remaining egg yolk in the mixer bowl with sugar and vanilla sugar. Beat the eggs with the whisk attachment until pale and increased in volume.
- 8
Step 8
Add the activated yeast mixture and lemon zest to the eggs beaten with sugar. Mix the flour with the salt and add half of it to the dough. Continue kneading the dough, switching from the whisk to the dough hook.
- 9
Step 9
Add 40 g melted cooled butter and the remaining flour to the dough, then knead the dough for another 5–7 minutes.
- 10
Step 10
The finished dough will be sticky, but you shouldn’t overload it with flour. To work with the dough, apply a small amount of oil to your hands and gather the dough into a ball.
- 11
Step 11
Grease the bottom and sides of the bowl with oil and place the dough in it. Cover the bowl with the dough with a kitchen towel and put it in a warm place to rise.
- 12
Step 12
After 1–1.5 hours the dough will have risen enough and you can start shaping the cruffins.
- 13
Step 13
Divide the dough into two equal parts. Roll each part into a rectangle 5-7 mm thick. Spread half of the remaining butter (30 grams) over the surface of the rolled-out dough.
- 14
Step 14
Spread half of the prepared poppy seed filling over the dough. Carefully roll the dough with the filling along the long side into a tight roll.
- 15
Step 15
Cut the finished roll in half lengthwise with a sharp knife, leaving a couple of centimeters uncut at the opposite edge. Start rolling the resulting half of the roll from one end into a spiral.
- 16
Step 16
Prepare the baking molds. Carefully place the cruffin dough pieces in them. Cover the molds with plastic bags so the dough does not dry out, and leave the pastries to rise. Bake the cruffins in an oven preheated to 200°C for 13 minutes. Then reduce the oven temperature to 170°C and bake for another 25 minutes.
- 17
Step 17
Be sure to let the kuliches and cruffins cool completely; only then can you remove them from the pans.
- 18
Step 18
Wishing you a blessed, bright, and glorious Easter!