Krafne with Lavender-Lemon Glaze
70% autentično · Croatian Fusion
A creative twist on traditional krafne, featuring a delicate lavender and lemon zest glaze instead of powdered sugar. This offers a floral and citrusy aroma and flavor.
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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 glaze150g
- Dried culinary lavender buds1 teaspoon
- Lemon zest1 teaspoon
- Milk or lemon juice for glaze2-3 tablespoons
Koraci
- 1
Prepare the krafne dough following steps 1-5 of the Traditional Croatian Krafne recipe.
- 2
Punch down the dough and roll it out to about 1.5 cm thickness.
- 3
Using a round cookie cutter (about 7-8 cm diameter), cut out circles of dough. Place them on a floured baking sheet.
- 4
Cover the cut dough circles and let them rise for another 30 minutes.
- 5
Heat vegetable oil in a deep pot or fryer to 170-180°C (340-350°F).
- 6
Carefully fry the krafne in batches, about 2-3 minutes per side, until golden brown.
- 7
Remove krafne with a slotted spoon and drain on paper towels.
- 8
While krafne cool, prepare the glaze: In a bowl, whisk together powdered sugar, finely crushed lavender buds, lemon zest, and 2 tablespoons of milk or lemon juice. Add more liquid a teaspoon at a time until you reach a thick but pourable consistency.
- 9
Dip the top of each cooled krafne into the glaze, or drizzle it over.
- 10
Let the glaze set before serving.
