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Breads, Cakes and Desserts
Ostaria Istriana

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Krafne - Krapfen
(Doughnuts)

Also spelled as krapffen. The English translation of krapfen is crueller or doughnut. In Croatia it is called krafne or pokladnice. In Germany there are many variations of the recipe, some savory, most sweet, and even some with holes.

  • Faschingskrapfen - fillings of marmellata of covered apricots and of sugar to veil
  • Nougatkrapfen - ripeni of nocciola cream
  • Vanillekrapfen - fillings of cream to the vaniglia
  • Powidlkrapfen - fillings of marmellata of covered plums and of poppy seeds
  • Apfelkrapfen - with apple pieces in the paste
  • Bauernkrapfen - without filling

Also the variation of the "Krapfen with the hole", today known like "Doughnut" in the English-speaking regions or like "rubber ring fried" in Italy, was one of the first ulterior versions of the Krapfen that, for comfort of transport or exposure during the sale, came infilzati with of the wood batons.

Krapfen.....are not used exclusively as a dessert. In addition to the more well-known types, which are filled with apricot or other fruit jams, there are savory versions like the Tyrolese Schlipfkrapfen, Kaskrapfen and Schlutzkrapfen, made with homemade dough filled with cheese and meat. 

Homemade Croatian Doughnuts

Ingredients:

  • 1/2 l (1 pint) warm milk
  • 4 tsp sugar
  • 80 g (3 oz) yeast
  • 1 kg (2 lb) flour
  • 4 tsp salt
  • 100 g (3.5 oz) margarine, melted
  • 4 egg yolks
  • 2 Tbsp rum
  • grated zest of 1 orange
  • grated zest of 1 lemon
  • 1 tsp vanilla
  • 1/2 cup apricot jam or jelly

Dissolve the sugar in warm milk, blend in the yeast and leave for 15 minutes.  Mix together flour, yeast and remaining ingredients to make a dough.

Knead lightly on a floured board; shape into a ball, place in a greased bowl, cover, and let rise in a warm, draft-free place for 1 hour or until doubled in bulk.

Punch dough down. On lightly floured board roll dough 1/4 inch thick. Cut dough into 3-inch rounds. On half of the rounds place about 1 teaspoon of jam or jelly. Brush edge with a little egg white then top with remaining rounds of dough. Press to seal edges. Cover with cloth and let rise for 30 minutes or until double in bulk.

Preheat the oil in a deep fryer or skillet. Gently place the doughnuts into the oil, top side down, 3 to 4 at a time. Fry, turning several times, until golden all over. Sprinkle with powdered sugar.

Source:

  • http://www.free-old-time-cooking-recipes.com/croatian-recipes/krafne-homemade-doughnut-recipe.html

Krapfen - krafne

Ingredienti:

  • 150 grammi di farina
  • 50 grammi di lievito di birra
  • 50 grammi di zucchero
  • 1 uovo intero
  • 1 tuorlo d’uovo
  • 50 grammi di burro ammorbidito
  • latte quanto basta
  • un po’ di marmellata
  • un pizzico di sale 
  • Circa 3/4 litro di olio per friggere
  • dello zucchero a velo per la guarnitura finale

Sciogliere il lievito con poco latte tiepido, un po’ di farina e mettere a lievitare. Raddoppiare il volume, poi unire il resto di farina, zucchero, uovo e burro. Lavorare il composto finche' non attacca piu' al tavolo e si formano delle bollicine nell’impasto. Coprire con un tovagliolo e lasciare lievitare per circa 2 ore. Il volume dovrebbe raddoppiare.

Stendere l’impasto col mattarello fino ad uno spessore di 1 centimetro, poi ricavarne dei dischi di circa 8 centimetri di diametro. Su meta' dei dischi mettere un cucchiaino di marmellata, e ricoprire con gli altri dischi. Lasciare riposare per 15 minuti. Mettere l’olio in una grande padella e riscaldarlo moltissimo. Friggere i Krapfen circa 2 minuti per parte. Una volta tolti dalla padella lasciarli sgocciolare su della carta da cucina. Alla fine cospargerli con abbondante zucchero a velo.

Source:

  • Maria Martinuzzi b. Cenni (original Slovenian name: Kenić), courtesy of her son, Alberto
  • Photograph - Iskon Portal, Vijesti - Fašničke krafne - http://www.iskon.hr/vijesti/page/2001/02/27/4035006.html

Istrianische Krapfen

Diese Süßspeise ist ein Klassiker in Istrien und stammt aus der altösterreichischen Küche der Monarchie.

Zutaten:

  • 12 EL Mehl
  • 4 EL Zucker
  • 1 Joghurt
  • 1/2 Päckchen Bakpulver
  • 2 Eier
  • Grappa
  • Öl

Zubereitung:

Alle Zutaten zu einem dickflüssigen, fast zähen Teig rühren. Mit zwei Esslöffeln Nocken stechen und diese in heißem Öl herausbacken.

Dazu eine Vanillesauce oder eine Sauce aus Früchten servieren.

Source:

  • von Peter Lexe und Ferdinand Neumüller, Kroatien: Istriens köstliche Ziele, Verlag Carinthia, ISBN: 3-85378-514-X - http://www.zdf.de/ZDFde/inhalt/27/0,1872,2036475,00.html

Istrische Krapferln

Zutaten:

  • 500 g Mehl
  • 21 g (1/2 Würfel) Germ oder 1 Packerl Trockengerm (7 g)
  • 50 g Zucker
  • etwas Salz
  • 2 Dotter
  • 50 g Rosinen
  • 200-250 ml Milch
  • 50 g Butter
  • Schuss Grappa
  • geriebene Zitronenschale
  • Öl zum Ausbacken
  • Grappa zum Beträufeln
  • Staubzucker zum Bestreuen 

Zubereitung:

Mit etwas Mehl, Milch und Zucker ein Dampfl bereiten (bei Verwendung von Trockengerm diese gleich zum Mehl geben: Dampfl entfällt). Mehl mit Salz, Zucker, Zitronenschalen, Rosinen und die vorher bereitete Mischung aus warmer Milch, zerlassener Butter, Dotter und Grappa gemeinsam mit dem Dampfl zu einem weichen Teig kneten. Warm zugedeckt gehen lassen! Öl erhitzen, aus dem gut aufgegangenen Teig mit einem Löffel kleine, möglichst runde Stücke abstechen und im heißen Öl goldbraun backen. Auf Küchenpapier abtropfen lassen, mit Grappa beträufeln und zuletzt mit Staubzucker bestreuen.

Source:

Labinske krafne

Sastojci:

Nadjev  Tijesto
  • 55 dag ribanog istarskog sira 
  • 15 dag mljevenih oraha 
  • 10 dag grožđica 
  • 10 dag maslaca 
  • 4 jaja 
  • 4 žlice šećera 
  • 5 žlica čokolade u prahu 
  • 2 vanilin šećera 
  • 2 žlice ruma 
  • limunova korica
  • 1/2 kg brašna
  • 3 jaja
  • 10 dag maslaca
  • 4 žlice šećera
  • 1 vanilin šećer
  • ulje za prženje

Priprema:

Tijesto zamijesite i tanko razvaljajte. Nadjev: grožđice močite u rumu 1 sat, maslac (ili margarin) rastopite (ne prevruće), sve sastojke dobro izmiješajte. Tijesto izrežite na krugove pomoću okrenute čaše, na svaki krug stavite pola žlice nadjeva, preklopite i rubove pritisnite vilicom. Krafne možete oblikovati i koristeći kalup za raviole. Pržite na vrućem ulje dok tijesto ne postane svjetlo smeđe. Izvadite na papir koji će upiti višak ulja. Posipajte šećerom u prahu. 

Source:

  • Corner Gastro - Labinske krafne - http://tvornica.corner.hr/gastro/deserti.asp?id=2325

Kapfen - krafne

Namirnice: 

  • 500 g brašna 
  • 100 g šećera u prahu 
  • 50 g šećera u kristalu 
  • 50 g maslaca 
  • 20 g kvasca 
  • 5 jaja 
  • 4 dl mlijeka 
  • 1 žlica ruma
  • 1 vrećica vanilija šećera ulje i malo soli

Postupak:

U posudu za miješanje stavite brašno pa ga na toplom mjestu malo zagrijte. Dodajte potom 5 žumanjaka, šećer, maslac, mlijeko sa prethodno potopljenim i dignutim kvascem, rum i sasvim malo soli pa miješajte kuhačom dok se tijesto ne počne odvajati od kuhače, odnosno dok se ne počnu pojavljivati mjehurići. Pokrijte tijesto čistom krpom i ostavite da stoji pola sata dok ne naraste. Radni stol pospite brašnom, stavite na njega, tijesto i razvaljajte ga valjkom do debljine prsta, a zatim čašom ili kalupom vadite okrugle krafne i ostavite ih da stoje još dvadesetak minuta. Pecite ih zatim na vrućem ulju ili masti. Kad se krafne stave u masnoću prekrijte posudu poklopcem da bi krafne od vruće pare lijepo narasle. Kad krafne porumene, pažljivo ih okrenite da se i druga strana isprži ali sada ne prekrivajte posudu. Pržene krafne pospite šećerom u prahu.

Source:

  • Iskon Portal, Vijesti, Fašničke krafne - http://www.iskon.hr/vijesti/page/2001/02/27/4035006.html (no longer online)

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Created: Sunday, December 09, 2001. Last Updated: Friday, November 06, 2015
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