- 1 Large eggsroom temperature
- 2 Egg yolksroom temperature
- 80 g Sugar
- 350 g All-purpose flour
- ¼ tsp Salt
- 8 g (1 tbsp) instant dry Yeast
- 80 ml Milkwarm
- 40 g Buttermelted
- 2 tbsp Orange juice
- Zest from ½ Oranges
- 1½ tsp Vanilla extract
- 1 tsp Almond extract
For the Filling
- 100 g Butterroom temperature
- ½ tsp Ground nutmeg
- 50 g Raisins
- 50 g Cranberriesdried
- 50 g Almondssliced, roasted and slightly crushed
Easter Bread: Kulich-Cruffin
Have you heard of Easter Bread: Kulich-Cruffin before? This recipe is a modern twist on the old-school traditional Easter bread and the only way to really describe it would be a combination of a flaky croissant combined with a muffin-like texture to give you a kulich-cruffin.
Surprise and impress your guests with this delicious flavor bake of vanilla, orange, almond and nutmeg.
To make Easter Bread: Kulich-Cruffin, you will need the following ingredients:
Steps to make Easter Bread: Kulich-Cruffin
Combine dry ingredients
Add beaten egg mixture and wet ingredients
Roll out dough and add filling
Roll out dough onto a lightly floured surface and either divide into 2 small breads or leave whole. Working with one bread at a time, spread out into a ⅛-inch thick sheet and evenly spread with 100 g of butter and evenly sprinkle with ½ teaspoon of ground nutmeg, 50 g of raisins, 50 g of cranberries and 50 g of almonds.
Roll the dough into a log and use a sharp knife to slice into 2 long strands, attached at one end. Carefully, twist the first strand around itself then curl the second strand around the first one, working upwards, hiding the second strand inside the formed dough, cut sides down, with layers working up.
Bake in a heated oven at 355 °F for about 35 - 40 minutes for smaller breads. If baking one large loaf, first bake for 10 minutes at 390 °F, then reduce the heat to 375 °F and bake for another 25-30 minutes. If needed, cover with aluminum foil to prevent tops from burning. Rest for 10 minutes before transferring to a wire rack to cool completely.