Easter Craffin with Raisins and Lemon
A soft Easter craffin with a buttery spiral, raisins and fresh lemon zest.
Craffin is a layered, spiral-shaped Easter bread that combines an enriched yeast dough with a buttered, rolled interior. The source’s method places round dough balls in muffin tins but never forms the defining spiral, so this version rolls the dough thin, brushes it with butter, adds raisins and shapes each piece into a tall coil. The dough should rise until visibly puffy before baking. Use a tall muffin or small panettone mould, and check the centre because sweet enriched dough can brown before it is fully baked. Stir yeast into lukewarm milk with 1 tsp of the sugar. Stand 5 to 10 minutes until foamy. Mix flour, remaining sugar and salt. Add yeast mixture, eggs and yolk. Knead 5 minutes, then add softened butter gradually and knead 8 minutes until elastic.
Recipe card
Easter Craffin with Raisins and Lemon
Equipment: Stand mixer or large bowl, rolling pin, knife, four tall baking moulds
Ingredients
Instructions
Activate yeast
Stir yeast into lukewarm milk with 1 tsp of the sugar. Stand 5 to 10 minutes until foamy.
Make dough
Mix flour, remaining sugar and salt. Add yeast mixture, eggs and yolk. Knead 5 minutes, then add softened butter gradually and knead 8 minutes until elastic.
First rise
Cover and rise in a warm place 60 to 90 minutes until doubled.
Roll and fill
Divide dough into 4 pieces. Roll each into a thin rectangle, brush with melted butter, then scatter raisins and lemon zest.
Shape coils
Roll each rectangle tightly into a log. Slice each log lengthwise, leaving one end joined; twist cut sides outward and coil into a tall spiral. Place in lined tall tins.
Proof
Cover and rise 45 to 60 minutes until puffy and nearly doubled. Heat oven to 175°C (350°F).
Bake
Brush lightly with egg wash. Bake 25 to 35 minutes until golden and the centre reaches about 88°C (190°F). Tent with foil if browning too fast.
Cool
Cool in tins 10 minutes, then transfer to a rack.
How to tell when it is ready
Craffins are deeply golden and the centre crumb is baked through; an internal temperature near 88°C (190°F) helps prevent a doughy centre.
Tips
- Pat soaked fruit dry.
- Roll dough evenly thin for visible layers.
- Do not skip the second proof.
- Use tall paper moulds or deep tins.
Troubleshooting
- If dough is too sticky to roll, chill 20 minutes.
- If tops brown early, tent loosely with foil.
Substitutions
- Use plant milk and vegan butter, though dough richness and rise may change.
- Use orange zest in place of lemon.
Variations
- Add chopped candied orange peel.
- Use dried cranberries instead of raisins.
Serving suggestions
- Serve at Easter breakfast.
- Dust with icing sugar.
- Pair with tea or coffee.
- Toast slices and add butter.
Make ahead
Prepare suitable components ahead and store them safely. Cool completely and store airtight up to 3 days. Freeze well wrapped up to 2 months; thaw at room temperature.
Storage
Cool completely and store airtight up to 3 days. Freeze well wrapped up to 2 months; thaw at room temperature.
Food safety
Keep enriched dough covered during proofing and refrigerate baked bread after 2 days or in a warm kitchen.
Frequently asked questions
Can I soak the raisins?
Yes. Soak in warm water or orange juice for 10 minutes, then drain and pat completely dry before adding.
How should I store easter craffin with raisins and lemon?
Cool completely and store airtight up to 3 days. Freeze well wrapped up to 2 months; thaw at room temperature.
Serve at Easter breakfast. Cool completely and store airtight up to 3 days. Freeze well wrapped up to 2 months; thaw at room temperature.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.