Krafne (Croatian Doughnuts)
This is a traditional carnival pastry in Croatia. The origin is Austrian. The name “krafne” comes from Mrs. Cecilia Krapf, a pastry cook who worked for the Emperor. The best krafne are said to be found in Samobor, near Zagreb.
This is a traditional carnival pastry in Croatia. The origin is Austrian. The name “krafne” comes from Mrs. Cecilia Krapf, a pastry cook who worked for the Emperor. The best krafne are said to be found in Samobor, near Zagreb.
- Carbohydrate 53.2247420824464 g
- Cholesterol 92.512 mg
- Fat 68.5888528215665 g
- Fiber 1.75850693415668 g
- Protein 5.00518316565445 g
- Saturated Fat 6.87593728235843 g
- Serving Size 1 1 Serving (161g)
- Sodium 33.0466416830665 mg
- Sugar 51.4662351482897 g
- Trans Fat 3.22662503174191 g
- Calories 841 calories
Step-by-step
- Take a large pot (glass pot for salad or similar) and put in it flour, sugar, slightly melted butter, salt, rum, grated lemon and orange zest 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 70-80 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 20-30 minutes.
- Take a large pot, pour 1 liter of oil and heat to 100°C.
- Fry several krafne in oil; first covered (not more than 1 minute or until brownish) on one side, and than uncovered 1 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.
Making filled pastries at home requires strict temperature control to prevent grease absorption. Heating the frying oil precisely to 100 degrees Celsius ensures the dough sets structurally before excess lipids saturate the crumb. Maintaining this thermal threshold prevents raw centers while avoiding scorched exteriors.
The Austrian Roots and the Ramftl
Tracing back to Austrian pastry traditions popularized by Cecilia Krapf, these confections rely on a specific chemical expansion. Allowing the shaped rounds to rise for an additional 20 to 30 minutes builds the internal gas pockets necessary for proper floatation. Frying the first side covered for roughly 1 minute traps steam, which forces the dough upward and creates the characteristic uncolored equatorial band known locally as the ramftl.
Flavor Development and Fillings
Incorporating grated lemon zest, orange zest, and rum into high-protein bread flour builds aromatic complexity. While commercial jams provide reliable viscosity for injection via a cooking syringe, fresh fruit preserves often introduce excess moisture that can compromise the internal crumb texture. Injecting the apricot jam strictly post-fry preserves the integrity of the fried crust.
