Priča o krafnama

Već zadnje tri godine borim se s krafnama, pokušavam na sve načine naći rješenje da su mekane. Dugo sam razmišljala o njima, pogotovo jer dolazi vrijeme fašnika i svatko od nas želi jesti krafne. Volim ja i fritule, ali krafne su krafne. Svakog od nas vežu uspomene na njih još od djetinjstva. Mekane i sočne krafne, to mi je bio cilj u kojem sam uspjela. Nemojte se bojati napraviti krafne, recept će biti opširan, svaki detalj sam slikala da Vam koliko god mogu olakšam izradu. Pa krenimo!

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SASTOJCI:

  • 800 g MIX B brašna (Schar + 50 g za brašniti radnu površinu)
  • 50 g tapioke (Farabella)
  • 2 žumanjka
  • 2 cijela jaja
  • 1/2 vrećice praška za pecivo
  • 1 kocka svježeg kvasca
  • 35 g šećera (po želji dodajte više šećera ako volite slađe krafne)
  • 1 vrećica vanili šećera
  • 100 ml ruma
  • 100 g maslaca (sobne temperature)
  • 550 ml toplog mlijeka

PRIPREMA:

1) Prvo trebate prosijati 850 g brašna, te si onda odmah odvojite 50g koje ćete kasnije umiješati dok ih radite na radnoj podlozi.

To znači da tih 50g brašna upotrijebite i za posipavanje radne površine dok ih ručno još malo mijesite.

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2) Izmiješajte brašno, tapioku i prašak za pecivo.

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3) Izmiksajte mikserom maslac s obje vrste šećera.

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4) Izmiješajte jaja.

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5) Ugrijte 550 ml mlijeka te u njega stavite kocku svježeg kvasca, 1 čajnu žličicu šećera i 1 čajnu žličicu brašna. Pokrijte krpom i ostavite na toplom da se kvasac digne.

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6) Kad je kvasac spreman stavite u brašno maslac, jaja i rum.

7) Lagano dodajte kvasac s mlijekom u brašno te dobro izmiksajte da se svi sastojci povežu. Tijesto je mekše zato miješajte s mikserom koristeći spiralan nastavak. Na taj način ćete puno lakše izraditi tijesto.

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8) Kad je tijesto spremno prebacite ga na radnu površinu, pobrašnite je i još malo tijesto izmijesite.

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9) Da Vam bude lakše tijesto si podijelite na dva ili tri dijela. Razvaljajte tijesto na željenu debljinu (4 – 5 cm). Uzmite čašu ili modlu te izrežite krafne.

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10) Krafne pokrijte čistom krpom i pustite ih da se dižu barem 2 sata na toplom. Prostorija u kojoj krafne odmaraju neka isto tako bude topla, krafne će Vam se ljepše dignuti.

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11) Kad se krafne dignu, pripremite lonac s debljim dnom i u njega stavite ulja. Pripazite na količinu ulja jer krafne moraju plivati ali ako želite crtu na krafnama, dno krafne se mora uroniti pa kad je okrenete da sredina nije potpuno u ulju tako će Vam ostati bijela crta u sredini krafne. Kada stavljate krafne u ulje onda stavite onaj gornji dio krafne koji se dizao.

Pecite ih u vrućem ulju na umjerenoj vatri. Krafne su dosta brzo gotove pa ih okrenite da budu pečene jednako sa svake strane i pazite da Vam ne zagore.

Izvadite ih na ubrus da se iscijede od viška ulja.

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Kad se krafne ohlade napunite ih željenim namazom, predlažem pekmez od marelice.

Dobar tek!

Best Wedding Trends 2020

I have been struggling with the recipe for doughnuts for the last three years. I have been tried every trick in the book to make them soft and fluffy. I spent a lot of time thinking about it since carnival is fast approaching and everyone wants to eat doughnuts during the carnival period. I love fritule (traditional Croatian fritters shaped like mini doughnuts) but doughnuts are doughnuts! We all have fond memories of them from our childhood (and adulthood!). My goal was to make tender and fluffy doughnuts and I managed to achieve it. Don’t be afraid to try to make some doughnuts, the recipe is full of descriptions and I made photos of every step in the recipe to make it easier for you. Let’s get started!

INGREDIENTS:

-800g Schar’s MIX B flour (+ 50g to flour the kneading surface)

-50g tapioca

-2 egg yolks

-2 whole eggs

-1/2 packet baking powder

-1 cube of fresh yeast (around 40g)

-35g granulated sugar (you can add more if you prefer sweeter doughnuts)

-1 packet of vanilla sugar*

-100ml rum

-100g room temperature butter

-550ml warm milk

INSTRUCTIONS:

  1. Sift the 850g of flour and set 50g aside to flour the kneading surface.
  2. Combine flour, tapioca, and baking powder.
  3. Using a mixer, mix butter, granulated sugar and vanilla sugar*.
  4. Whisk eggs.
  5. Warm up 550ml of milk and add fresh yeast, a teaspoon of sugar and a teaspoon of flour. Cover it with a kitchen towel and let it sit in a warm place to activate the yeast.
  6. When the yeast is ready, add butter, eggs and rum into the sifted flour.
  7. Slowly add the yeast mixture into the flour and mix until well combined. The dough is very soft so use a hand mixer with dough hooks to knead it to make it easier for you.
  8. When the dough is done, put it on a previously floured kneading surface and knead it lightly.
  9. To make it easier, split the dough into two or three parts. Roll out the dough to the desired thickness (4 – 5 cm). Cut out the doughnuts using a glass or a cookie cutter.
  10. Cover the doughnuts with clean kitchen towel and let them sit for at least 2 hours in a warm place to let the dough rise. It should also be warm in the room where the dough is resting so it rises better.
  11. When the dough is ready, get a heavy-bottomed pot and pour in some oil. The amount of oil depends on the size of the pot, but the doughnuts should float in it. If you want to get doughnuts with a white line in the middle, the bottom part of the doughnut should be submerged in oil and when you flip it, the middle part shouldn’t sink in the oil and you will get the white line in the middle. When putting the doughnuts into the oil, put the top part of the doughnut into the oil first (flip it upside down from how they were sitting while rising).

Fry them in hot oil on a medium heat. They are done very quickly so watch them closely in order to flip them to fry evenly on both sides, and to make sure they don’t burn.

When done, put them on a kitchen paper towel so it soaks up the excess oil.

When cooled, fill them with a desired spread. I recommend apricot marmalade.

Bon appetit!

*Instead of vanilla sugar, you can use a teaspoon of vanilla extract. Add it to the wet ingredients and mix until well combined.

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