Craffins with dried cherries and raisins

1. Heat the milk to 35-36 degrees, pour into a bowl, add a couple of tablespoons of wheat flour, a tablespoon of sugar and dry yeast. Stir and place the dough for 15-20 minutes in a warm place.

2. Rinse raisins and cherries thoroughly. If dried fruits are dried, it is better to pour hot water over them for 15-20 minutes.

3. Sift the wheat flour into a deep bowl, but not the entire amount at once.

4. Place a fresh chicken egg and two yolks in another bowl. You won't need egg whites in this recipe since you don't usually make cruffin icing. Add granulated sugar.

5. After 15-20 minutes, dense foam appears on the surface of the dough.

6. Using a mixer or whisk, beat the eggs with sugar for 3-4 minutes, you will get a thick foam.

7. Pour the dough into a bowl with sifted flour.

8. Also pour the beaten eggs with sugar into the bowl.

9. Start stirring everything carefully with a spoon. Melt the butter in a water or steam bath and pour into a bowl.

10. Knead into a soft and slightly sticky dough. Cover with film and place in a warm place until the dough doubles in size. Depending on the yeast, this may happen a little faster or a little slower (30-60 minutes).

11. The risen dough must be kneaded and divided into three parts. Each part needs to be rolled out into a thin layer. For craffin - the thinner the better, so that the spirals are visible on the finished baked goods.

12. Remove the cherries and raisins from the water and squeeze them out, then spread them evenly over the dough layer, pressing them in lightly.

13. Twist the dough into a tight spiral and secure the edge.

14. Cut the roll in half lengthwise, without cutting all the way through.

15. Roll the dough with dried fruits to make a kind of cruffin. Make the diameter based on the diameter of the mold in which the craffin will be baked. It is advisable that the workpiece takes up no more than 2/3 of the volume of the mold.

16. Arrange the blanks in forms - I use paper ones. You can also take silicone or metal ones - in the latter case it is better to put a parchment circle on the bottom. Place the pieces in a warm oven and let rest for 20 minutes.

17. Bake cruffins with dried cherries and raisins at 180 degrees for about half an hour. If the cruffins are large, you can cover them with foil 10 minutes after the start of baking, otherwise the top may burn while the middle bakes.

18. Let the finished cruffins cool. Before serving, you can sprinkle with powdered sugar or cocoa powder.