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 Puff Cake "Graffin" Recipe
I propose to cook a very delicious unusual puff pastry Graffin. It turns out very soft, moderately sweet with a citrus note. This pie remains soft for a long time, and its unusual appearance will conquer anyone. I decorate it with powdered sugar, and you can pour icing over it.
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes
Cuisine England Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
For cake:
For lamination of the dough:
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes
Cuisine England Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
For cake:
For lamination of the dough:
Instructions
  1. Pour yeast, 1 tablespoon of sugar and 1 tablespoon of flour into the warm milk. Stir and leave for 10 minutes in a warm place. During this time, a foam cap should form on the milk. If this did not happen, then the yeast is spoiled. We need to start over with a new yeast package.
    Pour yeast, 1 tablespoon of sugar and 1 tablespoon of flour into the warm milk. Stir and leave for 10 minutes in a warm place. During this time, a foam cap should form on the milk. If this did not happen, then the yeast is spoiled. We need to start over with a new yeast package.
  2. Soak the raisins in warm water. Add sugar to 1 egg and 2 yolks and beat until the mass turns white.
    Soak the raisins in warm water. Add sugar to 1 egg and 2 yolks and beat until the mass turns white.
  3. Sift the flour, add salt and mix. Roll the dough in flour and add eggs with sugar. Knead the dough.
    Sift the flour, add salt and mix. Roll the dough in flour and add eggs with sugar. Knead the dough.
  4. The dough will turn out to be quite sticky, but do not add flour. Knead well until the dough stops sticking to your hands. It takes about 10 minutes. Brush the bowl with vegetable oil. Put the dough in a bowl and cover with cling film. The dough should stand for about 40 minutes and increase in size by 2 times.
    The dough will turn out to be quite sticky, but do not add flour. Knead well until the dough stops sticking to your hands. It takes about 10 minutes. Brush the bowl with vegetable oil. Put the dough in a bowl and cover with cling film. The dough should stand for about 40 minutes and increase in size by 2 times.
  5. After proofing, divide the dough into parts. I have 1 large and 1 small part, since I have different shapes: a large one with a diameter of 14cm, a small one with a diameter of 9cm. Roll each part of the dough into a ball. Let stand for 10 minutes under a towel.
    After proofing, divide the dough into parts. I have 1 large and 1 small part, since I have different shapes: a large one with a diameter of 14cm, a small one with a diameter of 9cm. Roll each part of the dough into a ball. Let stand for 10 minutes under a towel.
  6. Rub the orange zest into the pre-soaked raisins. Mix well.
    Rub the orange zest into the pre-soaked raisins. Mix well.
  7. The first piece of dough is rolled out into a thin long layer. It can be stretched, it stretches well. Spread softened butter over the dough, sprinkle with cinnamon and raisins. Roll the dough into a tight roll. Put the first roll under the towel. And we do the same with the second piece of dough.
    The first piece of dough is rolled out into a thin long layer. It can be stretched, it stretches well. Spread softened butter over the dough, sprinkle with cinnamon and raisins. Roll the dough into a tight roll. Put the first roll under the towel. And we do the same with the second piece of dough.
  8. Cut each roll lengthwise into 2 equal parts, but not to the end. Roll one half of the roll into a spiral to the uncut end of the dough (form the bottom).
    Cut each roll lengthwise into 2 equal parts, but not to the end. Roll one half of the roll into a spiral to the uncut end of the dough (form the bottom).
  9. The second half is also twisted into a spiral and placed on top of the first (forming the top). We twist the dough in such a way that the incision we make turns out to be on top.
    The second half is also twisted into a spiral and placed on top of the first (forming the top). We twist the dough in such a way that the incision we make turns out to be on top.
  10. Carefully put the cake in a baking dish, cover with cling film and put in a warm place for 20 minutes to rise. Preheat the oven to 200 ° C, bake the cakes for 10 minutes. Then reduce the temperature to 180 °C and bake for about 25 minutes. If the pie starts to burn, cover with foil. Check the readiness of the pie with a skewer, it should be dry. Cool the cakes completely. It is better to put them on their side on a towel and turn them over periodically, otherwise they may settle.
    Carefully put the cake in a baking dish, cover with cling film and put in a warm place for 20 minutes to rise. Preheat the oven to 200 ° C, bake the cakes for 10 minutes. Then reduce the temperature to 180 °C and bake for about 25 minutes. If the pie starts to burn, cover with foil. Check the readiness of the pie with a skewer, it should be dry. Cool the cakes completely. It is better to put them on their side on a towel and turn them over periodically, otherwise they may settle.
  11. Sprinkle the finished cakes with powdered sugar or icing.
    Sprinkle the finished cakes with powdered sugar or icing.
  12. Bon appetit.
    Bon appetit.
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