Craffins with nuts and raisins

Heat milk with water and 40 g of butter in a saucepan, but do not bring to a boil. When the oil has dissolved, remove from heat.

Beat one egg with two yolks, sugar and vanilla to create a fluffy foam.

Add flour and salt to the egg mixture, then milk with butter and yeast. Knead the dough.

The easiest way to do this is with a mixer.

Place the dough in a lightly oiled bowl, cover with plastic wrap and leave for an hour.

Place the dough on a floured table. Pound, divide into three parts.

Form each part into a ball, cover with a towel and leave warm for 10 minutes.

Chop the nuts not too finely. Rinse the raisins in boiling water.

Roll each of the blanks into a thin rectangular layer and grease with 100 g of softened butter. Sprinkle with raisins and nuts and roll, starting on the wider side.

Lightly dust the rolls with flour and leave warm under a towel for 15–20 minutes.

Cut each roll lengthwise into two parts, literally a couple of centimeters before reaching the very end.

Roll one half of the roll into the snail, moving from the cut edge to the uncut edge. From the second one also make a snail on top of the first one. You will get your first craffin.

Make the second and third craffins the same as the first.

Grease three paper or detachable forms with oil.

Molds with a diameter of 12 cm and a height of 10 cm are ideal.

Put the blanks in molds, cover with foil and leave warm for another 20 minutes.

Bake for 35-40 minutes at 180 ° C. After about 15 minutes, cover the top with foil.

Cool the finished cakes and sprinkle with powdered sugar.