By T.B.
If you have a sweet tooth, you’re about to embark on a delicious journey. Let’s dive into the world of krafne—a delightful doughnut that hails from Central Europe, especially popular in Croatia and the Balkan region.
What Are Krafne?
If you’re still not familiar, krafne are pillowy, yeast-raised doughnuts that are often filled with jam, custard, or chocolate, similar to doughnuts. Their light and airy texture, combined with a sweet filling, makes them an irresistible treat for any occasion. While krafne are a staple during Carnival season, they’re also enjoyed year-round with a cup of coffee or tea and they can be found in many Croatian bakeries.
Brief history
Their history dates back to 1756 when Frederick the Great ruled Prussia. They became extremely popular during the Austro-Hungarian monarchy and were called Berliner. The legend of the creation of this beloved carnival pastry says that a Berlin pastry chef, who was an adjutant in the army, baked the first krafne upon returning to Berlin at his workplace. At first, they were called Berlin balls because they reminded him of cannonballs, and only later did they get the name „Krapfen“ from where we adopted the name- krafne.
The Ultimate Krafne Recipe
Ready to try your hand at making krafne? Here’s a tried-and-true recipe that will have your kitchen smell heavenly and your taste buds singing.
Ingredients:
4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (7g) active dry yeast
1 cup warm milk (about 110°F / 45°C)
3 large egg yolks
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 teaspoon salt
Oil for frying (such as sunflower or canola oil)
Your choice of fillings: fruit jam, custard, or chocolate spread
Powdered sugar for dusting
Instructions:
1. Activate the Yeast: In a small bowl, combine warm milk, a teaspoon of sugar, and the yeast. Let it sit for about 5 minutes until frothy.
2. Mix the Dough: In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, egg yolks, melted butter, and vanilla extract. Mix until a soft dough forms.
3. Knead the Dough: Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment.
4. First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Shape the Doughnuts: Once the dough has risen, roll it out to about 1/2 inch (1.3 cm) thickness. Use a round cutter or a glass to cut out dough circles. Place them on a floured surface, cover with a towel, and let them rise again for about 30 minutes.
Heat the Oil: In a large, heavy-bottomed pot, heat the oil to 350°F (175°C). Make sure you have enough oil to allow the doughnuts to float.
Fry the Doughnuts: Carefully lower the dough circles into the hot oil, frying a few at a time to avoid overcrowding. Fry for about 2-3 minutes on each side until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Fill and Dust: Once cooled slightly, use a pastry bag fitted with a round tip to fill each doughnut with your desired filling. Dust generously with powdered sugar.
Tips for Perfect Krafne
Check the Oil Temperature: Maintaining the right oil temperature is key to achieving perfectly cooked doughnuts. If the oil is too hot, the krafne will brown too quickly on the outside while remaining raw inside. If too cool, they’ll absorb too much oil and become greasy.
Don’t Overcrowd the Pot: Frying too many doughnuts at once can lower the oil temperature and result in uneven cooking.
Be Patient with Rising: Giving the dough enough time to rise will ensure that your krafne are light and airy.
Voilà! You’ve just made krafne—a treat that’s sure to impress friends and family. Enjoy.
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