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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.
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Faschingskrapfen - fillings of marmellata of covered apricots and of
sugar to veil
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Nougatkrapfen - ripeni of nocciola cream
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Vanillekrapfen - fillings of cream to the vaniglia
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Powidlkrapfen - fillings of marmellata of covered plums and of poppy
seeds
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Apfelkrapfen - with apple pieces in the paste
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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. |
RECIPES |
English |
Hrvatski |
Italiano |
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Deutsch |
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Homemade
Croatian Doughnuts |
Ingredients:
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1/2
l (1 pint) warm milk
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4 tsp sugar
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80 g (3 oz) yeast
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1 kg (2 lb) flour
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4 tsp salt
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100 g (3.5 oz) margarine, melted
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4 egg yolks
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2 Tbsp rum
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grated zest of 1 orange
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grated zest of 1 lemon
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1 tsp vanilla
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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:
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http://www.free-old-time-cooking-recipes.com/croatian-recipes/krafne-homemade-doughnut-recipe.html
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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
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Diese
Süßspeise ist ein Klassiker in Istrien und stammt aus der
altösterreichischen Küche der Monarchie.
Zutaten:
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12 EL Mehl
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4 EL Zucker
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1 Joghurt
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1/2 Päckchen Bakpulver
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2 Eier
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Grappa
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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
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http://www.zdf.de/ZDFde/inhalt/27/0,1872,2036475,00.html
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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:
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Sastojci:
Nadjev |
Tijesto |
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- 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
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- 1/2 kg brašna
- 3 jaja
- 10 dag maslaca
- 4 žlice šećera
- 1 vanilin šećer
- ulje za prženje
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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
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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:
Monday, December 05, 2022
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IstriaNet.org, USA
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