The calculation in the recipe is for 3 cruffins with a diameter of 11cm and 9cm high.
- Pour boiling water over raisins and dried apricots, set aside for 15 minutes. Drain water and let the fruits on paper towels. Cut dried apricots to the size of a raisin.
- The leaven: pour yeast into warm milk, add 1 teaspoon of sugar (from the total amount). Stir and put in a warm place for 15 minutes until "foamy cap". Beat the egg, yolks and sugar into a fluffy light mass.
- Sift the flour into a large bowl (or a stand mixer bowl), add salt, vanillin. Make a funnel in the dry mixture, and pour in the leaven; stir with a fork.
- Next, using a mixer with a "Hook" attachment, mix melted (not hot) butter into the flour and gradually add the egg mixture (eggs and yolks), and mix well. The dough will turn out quite dense and elastic.
- Cover the bowl with cling film and leave in a warm place for 1 hour. In an hour, knead the dough, divide into three parts and roll each part (on a mat greased with oil or sprinkled with flour) into the thinnest possible rectangle (about 30x40 cm or more).
- Sprinkle dried fruits with 1 tsp of flour, and remove excess flour using a sieve.
- Grease the dough layer with soft butter, sprinkle with dried fruits and almonds, and roll up the roll along the long side.
- Transfer the rolls to a baking sheet, tighten with cling film and put in a warm place for 30 minutes.
- Next, cut each roll lengthwise without reaching the top 2 cm and twist each half in a circle from the center with the filling outward, lay one spiral on top of the other.
- Put blanks in paper molds. Cover with foil and put in heat for half an hour.
- Bake for 10 minutes at 392F (200C). Then cover the molds with foil, reduce the temperature to 356F (180C) and bake for another 15-20 minutes. The readiness of the dough depends on your oven! Bake until dry.