Pistachio Raspberry Craffin: A Delightful Pastry

In a bowl, combine the warm milk with the dry yeast and 2 teaspoons of granulated sugar. Stir gently until mixed, then cover with a towel.

Let the mixture sit for about 10 minutes until it becomes bubbly and frothy, indicating that the yeast is active.

In a separate mixing bowl, combine the whole egg, egg yolks, remaining sugar, vanilla sugar, and a pinch of salt.

Beat the mixture with a mixer until it becomes light and fluffy.

Add the lemon zest to the egg mixture and mix well to combine.

Then, add the yeast mixture and stir until everything is well incorporated.

Gradually sift in the flour, mixing it into the wet ingredients in several additions.

During the last addition, pour in the melted butter and knead the dough. This will take at least 15 minutes, either by hand or using a stand mixer with a kneading attachment.

The dough should be soft, moderately dense, and not sticky to the hands. If necessary, add more flour to achieve the right consistency.

Shape the dough into a ball and place it in a bowl. Cover with a damp towel and set it in a turned-off oven alongside a cup of hot water.

Allow the dough to rise for 1 to 1.5 hours, or until it has doubled in size.

Once the dough has risen, divide it into 2-3 portions, depending on your baking molds: use 3 small or 2 medium molds. I used 2 medium-sized craffins with a diameter of 13 cm.

Roll each portion into a rectangle shape, then spread the pistachio paste over the surface.

Sprinkle chopped pistachios and place half raspberries on top of the paste.

Roll the dough tightly into a log, then slice it lengthwise, leaving about 3-4 cm at the top unsliced.

Twist one half of the dough into a spiral, then place the uncut edge on top of the spiral and continue twisting it around the uncut edge to create a beautiful shape.

Cover the shaped craffins with a towel and let them rise for 30-40 minutes.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Bake the craffins for about 40 minutes, covering them with foil to prevent over-browning.

Once the craffins have cooled completely, prepare the glaze by mixing the powdered sugar, lemon juice, and water until smooth. If desired, add food coloring to achieve your preferred color.

Pour or drizzle the glaze over the craffins or simply dust with powdered sugar for a lighter option.