Do you also belong to the people who like Easter? They are the first signs of spring, everything is nicely colorful, you decorate eggs with the children, you plant ornamental grass, you feel more energized. Overall it is a break and a feeling of well-being for you. Many women bake mazanec, a lamb cake or a braided loaf for Easter. Sometimes the housewife wants to impress her visitors or family and prepare an original recipe that would delight, taste good and could be passed down for generations. Try Easter little cakes, they are beautiful and everyone will fall in love with them. The procedure is slightly complicated, but with some skill and thoughtfulness even beginners will manage it. The dough will need to be kneaded with feeling and love, and don’t skimp on the filling.

If you do not feel like trying a new recipe because you have your tried-and-true one that is a safe bet, reconsider your plans. This recipe will become your new tradition, because it is perfect and will please everyone. With these Easter little cakes you can shine and they might become the hit of this year’s Easter.  

Simple Graffin

Beautiful, simple, yet very tasty, that is the Graffin cake. Prepare it in an Easter style. Diners will surely be surprised not only by the beautiful appearance but also by the perfect taste. Not baking this treat would be a sin! Prepare these ingredients:

• All-purpose flour 350 grams
• Milk 110 milliliters
• Egg yolks 2 pieces
• Egg 1 piece
• Butter 40 grams
• Almond flakes 100 grams
• Sugar 80 grams
• Salt ½ teaspoon
• Nutmeg 1 teaspoon
• Yeast 7 grams
• Dried cranberries, or other dried fruit 200 grams
• Vanilla sugar 8 grams

Preparation steps:

First prepare the starter. Mix lukewarm milk with a teaspoon of sugar and the yeast. Now place it in a warm spot and let the starter rise. After about ten to fifteen minutes a foam should form on the surface.

Melt the butter in a saucepan. Now prepare the egg yolks and vanilla sugar in a bowl — beat until the yolks turn into a pale foam.

Sift the flour through a fine sieve and make a well in the flour. Now it’s time for the yeast. Pour the risen yeast into the flour and add the egg yolks, butter and salt. Mix all the ingredients thoroughly. Mix for a long time until the dough stops sticking to the edges of the bowl.

Transfer the dough into a bowl greased with butter. This is where the dough will proof. Before you cover the dough with a cloth, brush it with oil. Now let the dough rise in a warm place for approximately an hour and a half to two hours. 

Once the dough has risen, divide it into three equal parts, shape each into a ball and place them individually in cling film to proof for ten minutes.

Prepare a work surface and sprinkle it with flour so the dough won’t stick. Take one of the three parts of dough and roll it into a thinner rectangular sheet. The dough should be rolled to about 3 millimeters thin. Brush the prepared sheet with melted butter. Evenly sprinkle with nutmeg, cranberries or other fruit and almond flakes.

Gently roll the dough, as if making a strudel. Repeat this procedure with the remaining doughs in the film.

Now you will cut, exactly three centimeters from the start of the roll and lengthwise. At the bottom again do not cut all the way through, but three centimeters from the end. Do the same with each roll. Now twist the cut rolls so that a little cake is formed. Place the twisted rolls into the baking pan and let them rise for another twenty minutes.

Bake the risen ones at 200°C for about ten minutes. Then remove the baking paper that you placed around each cake so it wouldn’t fall apart and bake for another 15 minutes. 

Done! You have successfully completed everything, your Graffin is ready. Once the cakes have cooled, dust them with powdered sugar and serve fresh.