Ingredients for Krafne Croatian Doughnuts
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How to Make Krafne Croatian Doughnuts
- In a large bowl, combine flour, sugar, melted butter, salt, rum (if using), and warm milk. Mix thoroughly using a stand mixer or by hand until a smooth, elastic dough forms.
- Cover the dough with a warm, damp kitchen towel and let it rise in a warm place for 40-50 minutes, or until doubled in size.
- Gently knead the dough on a lightly floured surface. Divide it into two equal parts.
- Cover one portion of the dough and roll out the other to a thickness of 2cm.
- Use a 6cm round cookie cutter or a glass to cut out circles of dough.
- Repeat with the remaining dough.
- Let the cut-out krafne rest for another 20 minutes, covered with a damp kitchen towel.
- Heat the vegetable oil in a large, heavy-bottomed pot to 80-100°C (175-212°F).
- Carefully fry several krafne at a time, ensuring not to overcrowd the pot. Fry for about 1 minute per side, until golden brown and puffed up with a white ring around the edges.
- Remove the fried krafne with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Once slightly cooled, use a piping bag or a small syringe to fill each krafna with jam.
- Dust generously with powdered sugar and serve warm.
- Enjoy your homemade Krafne! They are best served warm, but not too hot.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
112g
Fat
68g
Carbs
21g
