Pasquale Craffin

INGREDIENTS

Leavening :

• 200 ml hot milk
• 1 tbsp Sugar
• 7 g dry yeast
• 1 tbsp Flour

Dough:

• 1 Egg 1, + 2 yolks.
• 100g Sugar
• Salt in a pinch
• 80 g Creamy butter
• 500 g flour

Filling :

• 60 g Creamy butter
• Ricotta (Italian whey cheese) + 50g sugar + Lemon or/and Orange peel 🍋 🍊
• Almond flakes
• 100 g Raisins + 30-40 g Candied (to taste)

PREPARATION

1. Combine warm milk + sugar + yeast + flour.
2. Stir, cover with plastic wrap and leave in a warm place for 10-15 minutes.
3. Beat the egg and yolks with sugar and salt until frothy.
4. Continue beating and add the melted creamy butter.
5. Pour (leavening 1) mix and gradually add sifted flour.
6. Mix the elastic dough first with a tool and then with your hands for 15 minutes.
7. If the dough sticks to your hands, you don't need to add more flour, it's better to grease the dough and your hands with oil.
8. Cover with food paper and leave in a warm place for 1.5 - 2 hours.
9. Divide the finished dough into two equal parts.
10. Roll it into a rectangular shape.
11. Spread the ricotta, put the flaked almonds and candied raisins.
12. Roll it into a roll.
13. Cut it in half lengthwise from one edge without cutting through to the end.
14. Start rolling it on one side in the shape of a snail.
15. Cover it with foil or towel and leave in a warm place for 30-40 minutes.
16. Bake at 160 C for 40 - 45 min.

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Une publication partagée par Ana Maria Zapodeanu (@ana_mariazap)

IMPORTANT

• Keep an eye on your oven, they are all different.
• Leave the Craffin to cool.
• Sprinkle with powdered sugar.
• You can enjoy.
• Make sure you try it and Tag us on Instagram @pastry.pictures , I'm sure you'll like it 💛

Translated from Italian into English. This recipe was prepared and brought to you by the talented chef @ana_mariazap

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