Croatian krafne (plural) or pokladnice, Bosnian (krofne), Serbian (krofne) and Slovenian (krof) are filled doughnuts. They are round and usually filled with jelly, marmalade, jam or chocolate. They can also be filled with custard, or cream, but that is usually less common. The name comes from German Krapfen, and it is a variation of the Central European pastry, known as Berliner.
The recipe for home-made krafne includes yeast, milk, sugar, flour, salt, butter, eggs, rum, lemon peel, marmalade and icing sugar.
In Croatia and Slovenia, the consumption of krafne increases significantly during the yearly winter festival of Carnival.
For yeast mixture
- 1 package active dry yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- ¼ cup warm milk
- ¼ cup warm water
- 500 g flour, and some for dusting
- ½ cup milk
- ½ cup water
- ¼ canola oil
- 3 eggs
For cooking and filling
- canola oil - to fill 4 cm of frying pan
- raspberry jam
- icing sugar (powdered sugar)
- Combine ¼ cup of warm water and ¼ cup of warm milk with sugar, salt and yeast. Stir well and set aside for 10 minutes until mixture starts to bubble.
- Knead the dough using sifted flour, yeast mixture, milk, water, canola oil and beaten eggs. When the dough is mixed well, remove it to the oiled bowl and cover with cloth or plastic wrap. Wait to rise for 1 hour until doubled in size.
- Then punch the dough one more time and wait for 30 minutes to rise again.
- Spread the dough on work surface dusted with flour. Using rolling pin stretch the dough and when it's 1 cm (⅓") thick use a 6 cm (2¼")-diameter circle cutter to make rounds. Repeat the same process with the dough leftovers. Make a hollow on the top side of each dough round using your finger - that's where you will put jam filling.
- Heat the canola oil in a small pan. Fry doughnuts in medium hot oil for 2-3 minutes each side, till they get nice brown colour.
- When doughnuts are fried remove them to the paper towel. Then, fill each with the jam. Sprinkle doughnuts with icing sugar.