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[VIDEO] Croatian Recipes: How to Make Krafne

Krafne

Carnival season kicks off around Croatia at the end of January – which apart from the fun and festivities – means krafne (donuts)!

Batches and batches will be made over the coming month, culminating in them being shared between families and friends on Shrove Tuesday at the end of February.

Krafne are not just a carnival sweet. They are however made all year round, and the ability to fill them with a variety of fillings makes them widely popular.

Here is a simple recipe with video instructions (with English subtitles).

Ingredients

Flour – 600 g
Yeast – 50 g
Sugar – 2 tablespoons
Butter – 150 g
Milk – 1 tenth of a litre
Egg – 1
Egg yolk – 3
Lemon – 1/2 grated skin
Apricot jam / Nutella / Vanilla
Oil

Put in the filling of your choice

Instructions

1. First crush the butter into the flour with your hands. Add sugar, grate lemon skin in, add one egg and 3 egg yolks, yeast mixture (which is a mix of a tablespoon of flour, yeast, 1 tenth of litre of warm milk and sugar – leave mixture for 20 minutes to rise).

2. Using a mixer stir and add milk at the same time. Add salt then more milk and keep mixing.

3. Sprinkle flour on a bench or board and then roll mixture to a thickness of 1 cm.

4. With a mould cut into circles (you can use a bowl).

5. On half of the cut circles put a tablespoon of jam / nutella / vanilla pudding. With the other halves that have nothing on place on top like a sandwich.

6. With a smaller bowl or cup cut again so that the mixture joins and the jam can not escape.

7. Sprinkle flour on top of the donuts, place a tea towel on top and leave for around 45 minutes so they can rise further.

8. In a pot with hot oil deep fry the donuts, making sure that the top side is first in the pot. Turn once golden brown and fry bottom side. Cover whilst cooking.

9. Once done sprinkle with icing sugar.

Some tips: make sure that no ingredients, or the space you are working in, is cold. That will prevent the donuts from rising.

Dobar tek!

Check out the video instructions below courtesy of fini recepti:

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