Best 2 Krafne Croatian Doughnuts Recipes
Indulge in the delightful world of krafne, Croatian doughnuts that are a true testament to the country's rich culinary heritage. These delectable treats, also known as krostule or hrustule, are a staple in Croatian households, often gracing tables during special occasions and holidays. Krafne are characterized by their distinctive twisted shape, golden-brown exterior, and soft, fluffy interior. The preparation of krafne is a labor of love, involving careful attention to detail and a touch of artistry. The dough, made from a blend of flour, eggs, sugar, and yeast, is kneaded and rolled to perfection, then cut into strips and twisted into intricate shapes. Once fried to a golden crisp, the krafne are generously coated in powdered sugar, creating a mesmerizing contrast between the delicate sweetness of the sugar and the savory richness of the dough. This article presents a collection of authentic krafne recipes, each with its own unique twist. From traditional Croatian krafne to variations featuring different fillings and flavors, these recipes will guide you through the process of creating these delectable treats in your own kitchen. Whether you're a seasoned baker or a novice cook, you'll find everything you need to master the art of krafne making. So, put on your apron, gather your ingredients, and embark on a culinary journey to discover the irresistible charm of Croatian doughnuts.
Let's cook with our recipes!
KRAFNE (CROATIAN DOUGHNUTS)
This is traditional carnival pastry in Croatia. The origin is of course Austrian. The name "krafne" comes from Mrs. Cecilia Krapf a.k.a. Cilly who worked for Emperor in his Court as pastry cook. The story is that she uncovered the recipe to the street pastry makers so the cake spread all over the Empire (and that is how we get it). The best "krafne" to buy in Croatia is in town Samobor in the vicinity of Zagreb. The ladies who work there have a secret recipe and I must admit the "krafne" there are really the best I have ever tasted.
Provided by nitko
Categories Breads
Time 2h30m
Yield 18 doughnuts, 12 serving(s)
Number Of Ingredients 11
Steps:
- Take a large pot (glass pot for salad or similar) and put in it flour, sugar, slightly melted butter, salt, rum and slightly warm milk (25-30°C) and mix well using mixer or dough-machine.
- The dough must be smooth and "shiny". Cover the dough with warm kitchen towel and leave it grow for 40-50 minutes (it must double in size).
- Knead the dough again and cut into two parts. One part cover with kitchen towel again and thin the second part into 2 cm thick dough. Use mould for "krafne" or normal glass 6 cm. in diameter. Cut round pieces. Do this until there is no more dough (re-knead and do it again).
- Now, knead the second part of the dough and do the same thing (with glass). Let it grow for more 20 minutes.
- Take a large pot, pour 1 liter of oil and heat to 80-100°C Fry several krafne in oil; first covered (not more than 1 minute or until brownish) on one side, and than uncovered1 minute on the other side (them must not touch each other). They must have white ring (we call it in Zagreb: "ramftl").
- When they are done, take them out of oil with hollow spoon and put onto paper towel to drain surplus of oil. Using cooking syringe put jam into each "krafn". Spread grounded sugar over and serve. They are very good when they are warm, but not too warm.
KROFNE (SERBIAN DOUGHNUTS)
When I was a little girl, my favorite times were when my mom made krofne on Saturday mornings! The soft, chewy dough and sugar just melt in your mouth. Once you have one, it's really hard to stop!
Provided by hotplater
Categories Doughnuts
Time 2h25m
Yield 36
Number Of Ingredients 9
Steps:
- Mix flour and yeast together in a large bowl.
- Mix together milk, water, 1/4 cup sugar, and salt in a saucepan over medium-low heat. Add butter and heat until melted and mixture is 110 degrees F (43 degrees C).
- Pour warmed milk mixture into the flour mixture and stir to combine. Add eggs and mix until incorporated; dough will be very sticky.
- Place dough on a generously floured surface. Knead for about 5 minutes, adding more flour as necessary, until dough is smooth and just a bit sticky.
- Transfer to an oiled bowl and flip, to make sure all surfac30s are coated with oil. Cover loosely with plastic wrap, then cover with a dish towel. Place in a warm part of your kitchen and let rise until doubled in size, about 1 hour.
- Transfer dough to a floured work surface. Punch it down and knead for 1 minute. Roll dough to a 1/2-inch thickness and cut out circles with a 3-inch cookie cutter. Place circles on parchment paper and let rise for 30 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, slowly add doughnuts. Fry until light brown on both sides, 3 to 4 minutes, flipping halfway through. Place doughnuts on a wire rack to drain slightly. Repeat with remaining doughnuts.
- Place remaining 1/4 cup sugar in a bowl. Roll warm doughnuts in the sugar to coat.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 21.8 g, Cholesterol 25.3 mg, Fat 5.9 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 139.9 mg, Sugar 3.2 g
Tips:
- Use fresh ingredients, especially for the yeast. Old or inactive yeast will not produce a good rise.
- Make sure the milk and butter are lukewarm, not hot. Hot liquids will kill the yeast.
- Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour, which will give the doughnuts a chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will allow the yeast to produce carbon dioxide gas, which will make the doughnuts light and airy.
- When frying the doughnuts, make sure the oil is hot enough. If the oil is not hot enough, the doughnuts will absorb too much oil and become greasy.
- Drain the doughnuts on paper towels to remove excess oil.
- Fill the doughnuts with your favorite fillings, such as jelly, cream, or chocolate.
- Serve the doughnuts warm or at room temperature.
Conclusion:
Krafne are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dessert. They are easy to make and can be customized with a variety of fillings and toppings. Whether you are a fan of traditional doughnuts or looking for something new to try, krafne are sure to please.
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