Tasty Easter Baking Soft as Fluff
Are you ready to embark on a culinary journey that combines tradition, creativity, and deliciousness? In this step-by-step guide, we will show you how to make delicate Easter Paschka Krafini, a visually appealing and mouthwatering dish that’s perfect for celebrating the holiday season. Get your apron on, gather your ingredients, and let’s dive into this delightful recipe!
Ingredients for 2 Easter Cakes (16 cm + 10 cm Molds)
Dough:
- 7-8 g of yeast (Dry yeast works well)
- 170 ml of warm milk
- 20 g of sugar
- 140 g of all-purpose flour
Dough (Additional Ingredients):
- 2 eggs
- 80 g of sugar (adjust based on desired sweetness)
- 65 g of softened butter
- 250 g of all-purpose flour (with 50-70 g reserved)
- 1/2 tsp. ground cardamom
- 1/5 tsp. ground turmeric (be cautious to avoid overfilling)
- 1/4 tsp. sea salt
Filling (for 2 cakes):
- 150-170 g of raisins
- Zest of 1 lemon or orange
- 40 ml of cognac, calvados, or dark rum (substitute with orange juice if preferred)
- 150-170 g of sweet candied fruit (such as orange peels)
- 50-75 g of ground almonds (almond flour)
- 75 g of softened butter
Optional:
- 10 g of butter to grease the molds
- 1 egg + 20 ml of milk for greasing before baking
- Powdered sugar for decoration
Step-by-Step Instructions
1. Mixing and Preparing the Dough:
- Begin by preparing the dough. In a bowl, dissolve the dry yeast in warm milk and add the sugar. Let it sit for a few minutes until it becomes frothy.
- Gradually incorporate 140 g of flour to form a smooth mixture. Cover the bowl and let it rest in a warm place for about 60-90 minutes, allowing the dough to rise and double in size.
2. Adding Additional Ingredients:
- Once the dough has risen, add the eggs, softened butter, sugar, ground cardamom, ground turmeric, and sea salt. Mix these ingredients until well combined.
- Gradually add 250 g of flour, keeping 50-70 g aside. Knead the dough until it’s soft and elastic. If needed, incorporate the reserved flour to achieve the desired consistency.
3. Preparing the Filling:
- For the filling, combine raisins, lemon or orange zest, and the choice of cognac, calvados, or dark rum (or orange juice). Mix these ingredients well and let the flavors meld together.
4. Assembling the Layers:
- Roll out the dough to form a rectangular sheet, about 0.5 cm thick. Spread softened butter evenly over the dough, followed by a layer of almond flour, raisins, candied fruit, and the prepared filling mixture.
5. Forming the Cake:
- Carefully roll the dough into a log, ensuring the layers are intact. Divide the dough into two equal parts.
- Grease the molds with butter and place each dough portion into the molds. Allow them to rest for a few minutes.
6. Baking and Serving:
- Preheat the oven to 200°C/400°F and then reduce the temperature to 180°C/355°F. Bake the cakes for 35-55 minutes, depending on their size and shape. Ensure they are well-baked but not burnt.
- To achieve a golden finish, brush the cakes with a mixture of egg and milk before placing them in the oven.
- Once baked, remove the cakes from the oven and let them cool slightly. Dust with powdered sugar for a decorative touch.
Easter PASK KRAFINY | soft as fluff, very beautiful and incredibly tasty!
FAQs
Q: Can I adjust the sweetness of the dough? A: Absolutely! You can adjust the amount of sugar to achieve your desired level of sweetness.
Q: Can I substitute the alcoholic component in the filling? A: Yes, you can replace cognac, calvados, or dark rum with orange juice for a non-alcoholic version.
Q: What should I do if the dough feels too sticky? A: If the dough is sticky, gradually add the reserved flour while kneading until you achieve the desired texture.
Q: Can I use a different type of nut flour for the layers? A: Yes, you can experiment with different nut flours based on your preference.
Q: How can I ensure the cakes are well-baked without burning? A: Start by preheating the oven to 200°C/400°F and then reduce the temperature to 180°C/355°F before baking. Keep an eye on the cakes to prevent burning.
Q: Can I skip the step of brushing with egg and milk? A: While brushing the cakes with egg and milk creates a beautiful golden finish, you can skip this step if desired.
Creating delicate Easter Paschka Krafini is not just about following a recipe—it’s about infusing love, tradition, and creativity into every step. From mixing the dough to assembling the layers and savoring the final product, this dish embodies the joy of cooking and sharing with loved ones. As you embark on this culinary adventure, don’t be afraid to add your own twist and make cherished memories in the kitchen. Happy cooking and happy Easter!
