Croatian Carnival Delight: Krafne
Krafne, the delightful Croatian doughnuts, are a cherished traditional pastry, especially popular during carnival season. With their roots tracing back to Austria, the name ‘krafne’ honors Mrs. Cecilia Krapf, a skilled pastry cook in the royal court. Her legacy of sharing this recipe with street vendors led to its widespread acclaim throughout the empire. In Croatia, Samobor, a charming town near Zagreb, is renowned for its exceptional krafne, prepared by talented local bakers who guard their secret recipes. These doughnuts are characterized by their light, fluffy texture and sweet apricot filling, dusted with sugar for a delectable finish. Ideal for sharing with friends and family, krafne are not just a treat, but a piece of history that brings a sense of celebration to any occasion.
N/A
Servings
183
Calories
11
Ingredients
Ingredients
Flour (white, for bread)
500 g (Sifted)
Dry yeast
7 g (To be mixed with flour)
Egg yolks
6 (Beaten)
Sugar (white)
50 g (Granulated)
Salt
1/4 teaspoon (To be mixed in)
Milk
1 cup (Slightly warmed)
Butter
60 g (Slightly melted)
Rum
2 tablespoons (To be mixed in)
Oil
1 liter (For frying)
Apricot jam
200 g (For filling)
Sugar (white, grounded)
200 g (For dusting)
Instructions
1
In a large mixing bowl or glass pot, combine the flour, sugar, slightly melted butter, salt, rum, and warm milk (around 25-30°C). Use a mixer or dough machine to mix until the mixture is smooth and glossy.
2
Cover the dough with a warm kitchen towel and let it rise in a warm spot for 40-50 minutes, or until it has doubled in size.
3
Once risen, knead the dough gently to remove excess air. Divide the dough into two parts. Cover one part with a kitchen towel while you work with the other.
4
Roll out the second portion of dough on a lightly floured surface to a thickness of about 2 cm. Using a krafne mold or a 6 cm diameter glass, cut out round dough pieces. Repeat this process until all dough is used, re-kneading scraps as necessary.
5
Return the first part of the dough to the mixing surface and repeat the rolling and cutting process with the second portion. Cover and let the cut dough rise for an additional 20 minutes.
6
In a large, deep pot, heat 1 liter of oil to a temperature of 80-100°C. Fry several krafne at a time, covering them for the first minute to trap heat, then uncover to fry for about another minute, flipping until they develop a light golden-brown color. Ensure they don’t touch each other in the oil.
7
Using a slotted spoon, carefully remove the krafne from the oil and place them on paper towels to drain excess oil.
8
Once sufficiently cooled, fill each krafna with apricot jam using a cooking syringe. Finally, generously dust them with grounded sugar before serving. Krafne are best enjoyed fresh and warm but allow them to cool slightly for a perfect taste.
Nutrition Information
10 g
Fat
22 g
Carbs
2 g
Protein
8 g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Krafne?
Krafne are delightful Croatian doughnuts, which are a cherished traditional pastry particularly popular during the carnival season.
What is the origin of the name krafne?
The name honors Mrs. Cecilia Krapf, who was a skilled pastry cook in the royal court and shared the recipe with street vendors.
Where in Croatia is famous for its krafne?
Samobor, a charming town near Zagreb, is renowned for its exceptional krafne prepared by local bakers.
What is the characteristic texture of Croatian krafne?
Krafne are characterized by their light and fluffy texture.
What type of flour is best for this recipe?
The recipe calls for 500g of sifted white bread flour.
How much yeast is required for the krafne dough?
You should use 7g of dry yeast to be mixed with the flour.
Do you use whole eggs in this recipe?
No, the recipe specifically requires 6 beaten egg yolks.
What should be the temperature of the milk for the dough?
The milk should be slightly warmed to around 25-30°C.
Why is rum included in the ingredients?
Two tablespoons of rum are added to the dough mixture to enhance the flavor and traditional profile of the pastry.
How long should the dough rise initially?
The dough should be covered with a warm kitchen towel and allowed to rise in a warm spot for 40-50 minutes, or until it has doubled in size.
How thick should the dough be rolled out?
The dough should be rolled out to a thickness of about 2 cm.
What size should the krafne rounds be?
You should use a krafne mold or a glass with a 6 cm diameter to cut out the round dough pieces.
Is a second rise necessary?
Yes, after cutting the rounds, you should cover them and let them rise for an additional 20 minutes.
What is the correct temperature for frying krafne?
The oil should be heated to a temperature between 80-100°C.
How much oil is needed for frying?
The recipe requires 1 liter of oil for deep frying.
Why should you cover the pot during the first minute of frying?
The pot is covered for the first minute to trap heat, which helps the krafne cook properly before flipping.
How long do you fry each doughnut?
Fry them covered for one minute, then uncover and fry for about another minute until they are light golden-brown.
What is the traditional filling for Croatian krafne?
The traditional filling is sweet apricot jam.
How do you insert the jam into the krafne?
Once cooled, each krafna is filled with apricot jam using a cooking syringe.
How are krafne finished before serving?
They are generously dusted with grounded sugar.
Should krafne be served hot or cold?
Krafne are best enjoyed fresh and warm, though they should cool slightly for the perfect taste.
How many calories are in one serving of krafne?
Each serving contains approximately 183 calories.
What is the fat content per serving?
There are 10 grams of fat per serving.
How many carbohydrates are in a krafna?
There are 22 grams of carbohydrates per serving.
What is the protein content of the recipe?
Each krafna provides 2 grams of protein.
How much sugar is in one doughnut?
There are 8 grams of sugar per serving.
What type of sugar is used for the dusting?
Grounded white sugar is used for the final dusting.
What is the preparation for the butter?
The 60g of butter should be slightly melted before mixing into the dough.
How many total ingredients are in this recipe?
There are 11 ingredients in total.
What should you use to remove krafne from the hot oil?
A slotted spoon should be used to carefully remove them and place them on paper towels to drain.