Cruffin

The calculation in the recipe is for 3 cruffins with a diameter of 11cm and 9cm high.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. Sprinkle dried fruits with 1 tsp of flour, and remove excess flour using a sieve.
7. Grease the dough layer with soft butter, sprinkle with dried fruits and almonds, and roll up the roll along the long side.
8. Transfer the rolls to a baking sheet, tighten with cling film and put in a warm place for 30 minutes.
9. 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.
10. Put blanks in paper molds. Cover with foil and put in heat for half an hour.
11. 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.