Easter cake Kraffin. Soft and layered! Kraffin with raisins, dried apricots and candied fruits!

Ingredients

• Warm milk – 120 ml
• Dried yeast – 6 g
• Sugar – 80 g
• Eggs – 2
• Flour – 400 g
• Salt – a pinch
• Soft butter – 60 g
• Butter for the layers – 80 g
• Raisins, dried apricots, candied peel – 150 g
• Vanilla sugar – 1 sachet

Method

1. Step 1

   Everything at room temperature, milk around 40 °C, no draught. The batch makes 6 cakes in 10 cm tins. Line the tins or butter them.

2. Step 2

   Dissolve the yeast and a little sugar in the warm milk. When it foams, add eggs, the rest of the sugar, salt, soft butter and flour. Knead to a soft dough.

3. Step 3

   Roll the dough, spread with soft butter, scatter the dried fruit, roll up and coil into the tins — that is the kraffin shape.

4. Step 4

   Bake 10 minutes at 160 °C fan, then 15–20 minutes conventional at 170 °C. A skewer should come out dry.