Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 eggs
- 1 cup milk
- 2 tablespoons vegetable oil
- 2 tablespoons brandy
- 2 cups finely chopped walnuts
- 2 tablespoons melted butter
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
Special Equipment Needed:
- Deep-fryer
- Pastry bag
- 3-inch round cookie cutter
Step-by-Step Instructions:
1. In a large bowl, combine the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the eggs, milk, oil, and brandy.
3. Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead until smooth.
5. Cover the dough with a damp cloth and let rest for 30 minutes.
6. Meanwhile, in a medium bowl, combine the walnuts, melted butter, sugar, and cinnamon.
7. Roll the dough out to a 1/4-inch thickness.
8. Cut out 3-inch rounds with a cookie cutter.
9. Place a teaspoon of the walnut filling in the center of each round.
10. Fold the dough over the filling and pinch the edges to seal.
11. Heat the oil in a deep-fryer to 375 degrees F.
12. Fry the krafne in batches until golden brown, about 2 minutes per side.
13. Transfer the krafne to a paper towel-lined plate to drain.
14. Dust with powdered sugar and serve.
Time:
Preparation Time: 45 minutes
Cooking Time: 4 minutes per batch
Temperature: 375 degrees F
Serving Size: Makes about 24 krafne
Nutritional Information:
Calories: 220
Fat: 13 g
Carbohydrates: 20 g
Protein: 5 g
Substitutions for Ingredients:
- For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
- For the eggs, you can use flaxseed meal mixed with water.
- For the milk, you can use almond milk or coconut milk.
- For the vegetable oil, you can use coconut oil or olive oil.
- For the brandy, you can use rum or whiskey.
Variations:
- For a sweeter krafne, you can add 1/4 cup of honey to the walnut filling.
- For a savory krafne, you can add 1/4 cup of grated Parmesan cheese to the walnut filling.
Tips and Tricks:
- Make sure the oil is hot enough before adding the krafne, otherwise they will absorb too much oil and become greasy.
- Make sure to seal the edges of the krafne tightly, otherwise the filling will leak out during frying.
Storage Instructions:
The krafne can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The krafne can be reheated in a 350 degree F oven for 5 minutes.
Presentation Ideas:
The krafne can be served on a platter with a dusting of powdered sugar and a drizzle of honey.
Garnishes:
The krafne can be garnished with fresh berries, chopped nuts, or a dollop of whipped cream.
Pairings:
The krafne can be served with a cup of coffee or a glass of sweet dessert wine.
Suggested Side Dishes:
The krafne can be served with a fruit salad or a scoop of ice cream.
Troubleshooting Advice:
If the krafne are not cooking evenly, make sure the oil is hot enough and the krafne are not overcrowded in the fryer.
Food Safety Advice:
Make sure to use a thermometer to check the temperature of the oil before adding the krafne.
Food History:
Krafne is a traditional Croatian pastry that is traditionally filled with walnuts and fried in oil.
Flavor Profiles:
The krafne have a sweet and nutty flavor from the walnuts and cinnamon, and a hint of brandy.
Serving Suggestions:
The krafne can be served as a dessert or a snack.
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Region: Croatian