Kulich-craffin "Vanilla-chocolate"

Category: Bakery products

Ingredients
For the test:
Flour	580 g
Yeast	7 g
Salt	1/2 tsp
Egg	2 pcs
Milk	250 ml
Sugar	160 g
Butter	100 g
Cocoa	30 g
Vanilla sugar or vanillin	1 small bag
Form 10-11 cm	3 pcs
For the layer:
Butter	30 g
Cane or white sugar	100 g
Nuts (any)	200 g

Cooking method

Prepare all foods. Sift flour. Heat the milk. Melt the butter.

Pour sifted flour, yeast and salt into a bowl. Mix well.

Take two bowls. And break an egg into each. Pour in 80 grams of sugar. Stir with a whisk.

Pour vanillin into one bowl, and mix cocoa into the other.

Then pour milk into each bowl equally.

Stir both mixtures.

Pour 275 grams of flour into the chocolate mixture, and 305 grams of flour into the vanilla mixture.

Stir the chocolate dough, pour half the butter into it and knead the dough first in a bowl and then on the table. Also knead the vanilla dough.

Put both doughs into bowls. Lubricate with oil. Cover and put in a warm place to rise for 1-1.5 hours.

For a layer, melt the butter, chop the nuts.

Put the matched dough on the table and knead a little.

Divide both tests into three parts.

Roll one part of the vanilla dough into a layer. Then roll some of the chocolate dough into the layer. Transfer the chocolate layer to the vanilla layer and roll it out a little with a rolling pin. Grease with butter and sprinkle with sugar and nuts. Press the filling into the dough with your palms.

Roll gently and tightly. Cut each roll along, departing 2-3 cm from one edge.

Roll one part of the roll in a spiral, insert the uncut tail under the bottom and wrap it further in a spiral with the second part of the roll.

Put the craffins in the molds. Cover with plastic wrap and let stand in a warm place for 40 minutes. Bake at 180 g for 45-50 minutes. Remove the finished cakes from the molds and cool. Then sprinkle with icing sugar.