Croatian Carnival Doughnuts (Krafne)
Krafne Say it: KRAHF-neh
Krafne, also called pokladnice, are pillowy yeast doughnuts traditionally made throughout Croatia during Carnival season before Lent. These golden, slightly puffy rounds are filled with sweet apricot or rose-hip jam and dusted generously with powdered sugar. Their light, airy texture and sweet-tart filling make them a festive favorite at home and at pre-Lenten fairs. Families gather to fry batches together, filling the kitchen with the irresistible aroma of fresh doughnuts.
Croatian Carnival Doughnuts (Krafne)
Krafne
Pronounced KRAHF-neh
- Serves
- 6
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large mixing bowl or stand mixer, whisk together the flour, sugar, salt, and instant yeast.
Add the warm milk, eggs, melted butter, vanilla extract, and lemon zest. Mix on low speed until a shaggy dough forms, then knead for 6–8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 hour.
Turn the dough out onto a lightly floured surface and roll to ½-inch (1.2 cm) thickness. Cut out rounds using a 3-inch (7.5 cm) round cutter. Place the rounds on a parchment-lined tray, cover, and let rise another 30 minutes.
Heat the vegetable oil in a deep, heavy pot to 350°F (175°C). Line a wire rack with paper towels.
Fry the doughnuts in batches of 3–4, turning once, until deep golden brown on both sides, about 2–3 minutes per side. Transfer to the prepared rack to drain.
When cool enough to handle, use a piping bag fitted with a long narrow tip to inject about 2 teaspoons of jam into the side of each doughnut.
Generously dust the filled krafne with powdered sugar before serving.
Regional variants
Some Croatian households fill krafne with vanilla custard (kremšnita filling) or chocolate instead of jam. In coastal regions a splash of rakija or maraschino liqueur is sometimes added to the dough.
Cook's notes
- The oil temperature is crucial; too low and the doughnuts absorb oil, too high and they brown before the centers cook through.
- For the classic Croatian taste, use thick apricot jam thinned with a spoonful of warm water if needed for easier piping.
- Krafne taste best the day they are made, but can be refreshed in a 300°F (150°C) oven for 5 minutes.
Serve with
Hot coffee, tea, or a glass of warm rakija during Carnival celebrations.
Make ahead and storage
Best eaten fresh. Unfilled doughnuts can be frozen after frying and filled after thawing and warming.
