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Krafne (Croatian Doughnuts)

It’s coming up to carnival time in Croatia which means time for krafne.


500 g flour (white, for bread)

7 g dry yeast (package for 500g flour)

6 egg yolks

50 g sugar (white)

1⁄4 teaspoon salt

1 cup milk

60 g butter

2 tablespoons rum

1 liter oil

200 g apricot jam

200 g sugar (white, grounded)


Place the yeast in a bowl with sugar, salt and 4 tbsp of warm milk. Sprinkle 1 tsp of flour over the top. Allow to rise.

Take a large pot and put in it flour, sugar, slightly melted butter, salt, rum and slightly warm milk (20-25°C), add yeast and mix well using mixer or dough machine. Mix until bubbles appear on the surface. Cover and set aside in a warm spot for 1/2 an hour or until the dough has doubled in size. The dough must be smooth and “shiny”. Knead the dough again and cut into two parts. One part covers 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 then uncovered 1 minute on the other side (them must not touch each other). They must have white ring.

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 krafna. Spread grounded sugar over and serve.


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