Traditional Croatian Krafne

Sastojci

• All-purpose flour500g
• Lukewarm milk250ml
• Active dry yeast7g
• Granulated sugar50g
• Eggs2 large
• Unsalted butter, softened50g
• Salt1/2 teaspoon
• Vanilla extract1 teaspoon
• Vegetable oil for frying1 liter
• Powdered sugar for dusting100g
• Jam or custard for filling (optional)200g

Koraci

1. 1

   In a small bowl, combine lukewarm milk, 1 teaspoon of sugar, and yeast. Let it sit for 5-10 minutes until foamy.

2. 2

   In a large bowl, whisk together flour and the remaining sugar. Make a well in the center.

3. 3

   Add the foamy yeast mixture, eggs, softened butter, salt, and vanilla extract to the well. Mix until a shaggy dough forms.

4. 4

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

5. 5

   Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

6. 6

   Punch down the dough and roll it out to about 1.5 cm thickness.

7. 7

   Using a round cookie cutter (about 7-8 cm diameter), cut out circles of dough. Place them on a floured baking sheet.

8. 8

   Cover the cut dough circles and let them rise for another 30 minutes.

9. 9

   Heat vegetable oil in a deep pot or fryer to 170-180°C (340-350°F).

10. 10

    Carefully fry the krafne in batches, about 2-3 minutes per side, until golden brown. They should puff up and develop a white ring around the middle.

11. 11

    Remove krafne with a slotted spoon and drain on paper towels.

12. 12

    Once slightly cooled, you can optionally fill them with jam or custard using a piping bag.

13. 13

    Dust generously with powdered sugar before serving.