Easter Craffin
Original, beautiful, golden brown, and very tasty! Easter Cruffin Bread looks truly impressive. Making this festive bread at home is very simple, despite how complicated it may seem. Try it yourself!
Updated : 03 April, 2026
Easy
More than 1 hour.
Ingredients
Dough
220 milliliters
Milk
700 grams
Wheat flour
2
Eggs
4
Egg yolks
80 grams
Sugar
15 grams
Vanilla sugar
80 grams
Butter
40 grams
Fresh yeast
1 teaspoon
Salt
Filling
100 grams
Raisins
50 grams
Candied fruit mix
50 milliliters
Cognac
Brushing
100 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients. Rinse the raisins, pour boiling water over them, then drain the water. Pour cognac over the raisins and leave them to infuse.
Step 2
Warm the milk in the microwave or on the stove, but do not boil it. Mix the warm milk with the yeast and a spoonful of sugar. Let a foamy cap rise on top. This will take about 15 minutes. If the cap does not appear, the yeast has not activated and needs to be replaced. If you are using instant yeast, you do not need to activate it. Simply mix it with the flour.
Step 3
Sift the flour into a deep bowl. Keep in mind that you may need a little more or a little less flour. Judge by the consistency of the dough. Make a well in the flour. Beat the eggs and egg yolks with the sugar using a mixer or a whisk. You can use a little more sugar if you want the bread sweeter. Melt the butter separately in the microwave.
Step 4
If a foamy cap has risen on the sponge, the yeast has activated. Pour the sponge into the flour, then add the eggs beaten with sugar, the melted butter, and the salt. Mix everything right away.
Step 5
Knead the dough. Knead it for about 10 minutes. Try not to add extra flour, so the dough does not become too dense. As you knead, the dough will become less sticky. Place the dough in a clean bowl and brush the top with vegetable oil. Cover with plastic wrap and leave to proof for 1 hour in a warm, draft-free place. After an hour, the dough should roughly double in size.
Step 6
Prepare the molds. Easter baking molds can vary. Mine are different sizes. They can have different diameters and heights. The easiest option is to use disposable paper molds, but you can also use metal or silicone ones. Keep in mind that the dough still needs to rise, so there should be some space left at the top of the mold for the cruffin bread to grow.
Step 7
Divide the dough into portions. My molds are different sizes, so the pieces are also different. Shape the pieces into balls and let them rest under plastic wrap for about 5–10 minutes so they can rise a little more.
Step 8
Take one piece of dough. Roll it out into a sheet. You can pour a spoonful of vegetable oil onto the table; this will keep the dough from sticking and help it roll out well. Brush the dough sheet with butter. Spread the raisins and candied fruit over the dough. Roll the sheet into a log. Do the same with the other pieces of dough.
Step 9
Leave the rolls under plastic wrap for about 20 minutes to proof. Then cut the rolls lengthwise, but not all the way through.
Step 10
Wrap one end of the roll outward.
Step 11
Lift the second end of the roll slightly and coil it over the base, as if wrapping it around. Tuck the tip inside.
Step 12
Place the Easter bread into the mold. Do the same with the remaining pieces of dough. You can make it simpler: knead the raisins into the dough, place balls of dough into the molds, and let them rest in this simplified form. Leave the shaped dough in the molds for 1 hour in a warm place. Cover with a towel. Preheat the oven to 200°C / 392°F.
Step 13
Bake the Easter breads for about 10 minutes at 200°C / 392°F. Then reduce the temperature to 180°C / 356°F and cover the tops with foil. Bake for another 35–40 minutes. Smaller Easter breads will be ready sooner. Check doneness with a wooden skewer. If it comes out dry, the cruffin breads are ready. Baking time may vary, so adjust it according to your oven.
Step 14
The homemade Easter cruffin breads are ready. Let them cool in the molds. Sprinkle the tops with powdered sugar or decorate with glaze. Enjoy!
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