How to make
Put the raisins in a bowl and pour rum over them. Leave them to soak until the dough is ready. In a bowl, sift the flour with a pinch of salt.
Add the egg, yolk, sugar, lightly melted butter, warmed milk with the dissolved yeast and flavor with a packet of vanilla sugar and the grated peel of one lemon. Knead a soft dough. The dough should feel like the soft part of the ear.
Cover the Easter bread dough with a piece of nylon and place it in a slightly preheated oven. When the dough has doubled in volume, roll it out onto a thin sheet on a floured surface. The thinner the sheet, the more beautiful the folds will become during baking.
In a bowl, beat the softened butter briefly with a tablespoon of sugar. Spread the dough, dry the raisins and spread them on top, add the chocolate drops and pieces of Turkish delight. Roll up the dough sheet into a roll. Use a sharp knife to cut it in half lengthwise.
Wrap each piece into a bun with the cut side up. Place them on top of each other and put in a 7.1″ (18 cm) form, lined with baking paper.
Leave the kulich-cruffin to rise again. Bake the fluffy Easter bread at 320°F (160 degrees) in a preheated oven for about 50 minutes or until it aquires a nice brown color. Let them cool on a wire rack and sprinkle them lightly with powdered sugar.
Enjoy this classic Kulich-Cruffin!
Happy Easter!
