Easter Cakes “Craffins” with Streusel

by Editorial Staff

Try to bake these original, incredibly beautiful and delicious cakes. Easter cakes are well baked, do not crumble after cooling, they stratify into very thin layers with bright interspersed with aromatic candied fruits and sweet juicy raisins.

Servings: 3

Cook: 4 hours


For the dough:

  • Milk – 200 ml (1 glass)
  • Butter – 40 g
  • Vegetable oil – 30 g
  • Egg (large) – 1 pc.
  • Water (warm) – 50 ml
  • Flour / s – 500 g (3 glasses with a volume of 250 ml without a slide)
  • Dry fast-acting yeast – 6 g (1.5 teaspoon)
  • Sugar – 70 g (1/3 cup 200 ml)
  • Salt – 1/2 teaspoon

For Streisel:

  • Flour – 120 g (1 incomplete glass of 200 ml)
  • Butter (cold) – 100 g
  • Sugar – 150 g (3/4 cup 200 ml)

For the layer:

  • Raisins – 100 g
  • Candied fruits – 150 g

For greasing Easter cakes:

  • Egg – 1 pc.

For decorating Easter cakes (optional):

  • Powdered sugar – 1 tbsp


  1. We prepare the necessary products.
    Place the streusel butter in the refrigerator.
    For a layer of cakes, I have candied dried pineapple and soft raisins.
    If the raisins are dry, then you must first pour boiling water over it, leave to swell for a while. Then drain the water and dry the raisins.
    In addition to products, you need to prepare forms for cakes – cover them with parchment paper. I took two molds 12 cm high with a 10 cm diameter and one 9 cm high with a 8 cm diameter.
  2. Prepare the dough: pour yeast into warm water, stir and leave for about 10 minutes to activate the yeast.
  3. We heat vegetable and butter in one bowl so that the butter melts.
    In a separate bowl, beat the egg with a fork.
  4. We heat milk to a warm state (38-40 degrees). Add a mixture of butter and vegetable oil, an egg, sugar and salt to the milk.
    Stir to dissolve the sugar and salt.
  5. Add activated yeast here, mix well.
  6. Sift flour. We make a depression in the flour, pour the prepared mixture into it and make a soft dough. Knead the dough well until smooth – by hand, in a bread maker or in a food processor.
  7. The dough is soft, airy and does not stick to your hands. Round the dough and put it in a deep bowl greased with vegetable oil.
    Cover the bowl with the dough with cling film and put in a warm place for 2 hours, to rise.
  8. During this time, the dough is doubled.
    If you have time, you can knead the dough and let it rise again.
  9. For streusel, chop cold butter with a knife and mix with flour and sugar. Quickly grind the ingredients into crumbs about the size of a pea. Cover the bowl with crumbs and put in the refrigerator.
  10. Put the matched dough on the table, knead and roll it into a thin long rectangle.
  11. We take a little less than half of the entire streusel, distribute it along the entire length of the central part of the dough layer.
    Spread some of the raisins and candied fruits evenly on the crumb.
  12. Cover the filling on both sides with the edges of the dough so as to completely cover it.
    Then press the dough lightly with a rolling pin.
  13. Place about half of the remaining streusel along the central part of the filled dough strip. Distribute the remaining candied fruits and raisins on top.
  14. Cover the filling completely with the edges of the dough.
    Lightly roll the dough with a rolling pin to hold the layers together.
  15. To cut the dough, we select a measure. The measure should be slightly less than the height of the cake mold.
  16. Using a measure, cut the dough into pieces.
  17. We roll the cut pieces of dough together, forming blanks for cakes according to the dia of the molds.
  18. Carefully lay out the resulting blanks in the forms and align them from above.
  19. Shake the egg with a whisk.
    Lubricate the cake blanks with an egg.
  20. Sprinkle with the remaining streusel.
  21. Leave in a warm place for proofing, for 30-40 minutes. During this time, the dough in the molds will double.
    15 minutes before the end of the proofing time, turn on the oven and heat it up to 170-180 degrees.
  22. We bake Easter cakes “Craffins” for about 40 minutes. We check the readiness of the cakes with a wooden stick.
    We take out the finished cakes from the oven, put them in the forms on the wire rack and leave to cool until warm.
  23. Take the cakes out of the molds and return them to the wire rack until they cool completely.
  24. When the cakes have cooled down, you can simply sprinkle them with icing sugar or decorate with candied fruit icing.

This recipe makes very tasty, tender, layered cakes. I hope you enjoy them. Happy Easter!

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