{"id":4022,"date":"2026-07-27T23:19:17","date_gmt":"2026-07-27T23:19:17","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/krafne-pokladnice\/"},"modified":"2026-07-27T23:19:17","modified_gmt":"2026-07-27T23:19:17","slug":"krafne-pokladnice","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/krafne-pokladnice\/","title":{"rendered":"Krafne pokladnice"},"content":{"rendered":"\n<style>\n#recipe-fr-hr-krafne-pokladnice-confiture-abricot{--bg:#f8f5ef;--paper:#fff;--ink:#18201e;--copy:#46514e;--muted:#68726f;--line:#e7dfd4;--strong:#d8cbb9;--gold:#a36b12;--gold2:#6d4307;--goldsoft:#f8edda;--night:#192622;--night2:#24332f;--sage:#176745;--sagesoft:#eaf6ef;--blue:#285c9d;--bluesoft:#edf4fd;--rose:#994435;--rosesoft:#fbefec;--violet:#6c5094;--violetsoft:#f4eff9;--shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px 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.tsh-card,#recipe-fr-hr-krafne-pokladnice-confiture-abricot .tsh-masthead,#recipe-fr-hr-krafne-pokladnice-confiture-abricot .tsh-close{box-shadow:none;border-radius:0;break-inside:avoid}#recipe-fr-hr-krafne-pokladnice-confiture-abricot .tsh-close{background:#fff!important;color:#000!important}#recipe-fr-hr-krafne-pokladnice-confiture-abricot details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-fr-hr-krafne-pokladnice-confiture-abricot\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-krafne-pokladnice-confiture-abricot\" aria-describedby=\"recipe-summary-fr-hr-krafne-pokladnice-confiture-abricot\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">P\u00e2te enrichie \u00b7 Mie l\u00e9g\u00e8re et anneau p\u00e2le<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-fr-hr-krafne-pokladnice-confiture-abricot\"><span class=\"tsh-title-main\"><b>Krafne pokladnice croates<\/b> \u00e0 la confiture d\u2019abricot,<\/span><span class=\"tsh-title-accent\"> beignets lev\u00e9s \u00e0 mie l\u00e9g\u00e8re et anneau p\u00e2le r\u00e9gulier<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-fr-hr-krafne-pokladnice-confiture-abricot\">Ces krafne pokladnice croates sont des beignets lev\u00e9s, frits sans trou puis garnis de confiture d\u2019abricot; une p\u00e2te souple, deux lev\u00e9es et une huile stable \u00e0 172 \u00b0C donnent une mie l\u00e9g\u00e8re et un anneau p\u00e2le net.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Classification de la recette\"><li>Dessert frit<\/li><li>Cuisine croate<\/li><li>Friture<\/li><li>Interm\u00e9diaire<\/li><\/ul>\n<\/div>\n<figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Krafne-Pokladnice-\u2014-Croatian-Carnival-Jam-Doughnuts-3.webp\" alt=\"Large assiette de six beignets croates dor\u00e9s avec sucre glace, deux moiti\u00e9s fourr\u00e9es \u00e0 l\u2019abricot au premier plan\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Les beignets pr\u00e9sentent une cro\u00fbte uniform\u00e9ment dor\u00e9e, un anneau plus clair et une mie a\u00e9r\u00e9e autour de la confiture.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Temps, quantit\u00e9 et estimation nutritionnelle\"><div class=\"tsh-fact\"><dt>Quantit\u00e9<\/dt><dd>16 beignets<\/dd><\/div><div class=\"tsh-fact\"><dt>Pr\u00e9paration<\/dt><dd>40 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cuisson<\/dt><dd>25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Temps passif<\/dt><dd>1 h 30 min de lev\u00e9e<\/dd><\/div><div class=\"tsh-fact\"><dt>Total<\/dt><dd>2 h 35 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Par portion<\/dt><dd>\u2248 260 kcal<\/dd><\/div><\/dl>\n<\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Navigation rapide dans la recette\"><a href=\"#apercu-fr-hr-krafne-pokladnice-confiture-abricot\">Aper\u00e7u<\/a><a href=\"#ingredients-fr-hr-krafne-pokladnice-confiture-abricot\">Ingr\u00e9dients<\/a><a href=\"#preparation-fr-hr-krafne-pokladnice-confiture-abricot\">Pr\u00e9paration<\/a><a href=\"#controle-fr-hr-krafne-pokladnice-confiture-abricot\">Contr\u00f4les<\/a><a href=\"#pratique-fr-hr-krafne-pokladnice-confiture-abricot\">Service et conservation<\/a><a href=\"#faq-fr-hr-krafne-pokladnice-confiture-abricot\">Questions<\/a><a href=\"#nutrition-fr-hr-krafne-pokladnice-confiture-abricot\">Nutrition<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"apercu-fr-hr-krafne-pokladnice-confiture-abricot\" aria-labelledby=\"apercu-title-fr-hr-krafne-pokladnice-confiture-abricot\"><div class=\"tsh-card-head tsh-card-head--split\"><p class=\"tsh-kicker\">01 \u00b7 Contexte, go\u00fbt et logique<\/p><h3 id=\"apercu-title-fr-hr-krafne-pokladnice-confiture-abricot\">Une mie a\u00e9r\u00e9e demande une p\u00e2te souple et une huile r\u00e9guli\u00e8re<\/h3><p class=\"tsh-head-copy\">Les pokladnice sont associ\u00e9es \u00e0 la p\u00e9riode du carnaval en Croatie. Leur forme pleine et leur garniture de confiture les distinguent des beignets en anneau.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\">\n<div class=\"tsh-prose\"><p>Les krafne, aussi appel\u00e9es pokladnice dans le contexte du carnaval, sont des beignets ronds sans trou, servis poudr\u00e9s de sucre et souvent garnis de confiture. Leur qualit\u00e9 se lit d\u00e8s la coupe: la mie doit pr\u00e9senter de petites alv\u00e9oles r\u00e9guli\u00e8res, rester tendre autour de la garniture et ne pas laisser de film gras sur les doigts. L\u2019anneau clair autour du centre appara\u00eet lorsque le beignet flotte correctement dans une huile \u00e0 temp\u00e9rature stable et que la p\u00e2te a \u00e9t\u00e9 suffisamment lev\u00e9e.<\/p><p>La p\u00e2te est enrichie de lait, jaunes d\u2019\u0153ufs et beurre, mais elle ne doit pas devenir ferme. Une farine ajout\u00e9e en exc\u00e8s donne des beignets compacts; une p\u00e2te l\u00e9g\u00e8rement collante apr\u00e8s p\u00e9trissage produit une mie plus l\u00e9g\u00e8re. Le gluten se d\u00e9veloppe pendant huit \u00e0 dix minutes, jusqu\u2019\u00e0 ce qu\u2019un petit morceau puisse \u00eatre \u00e9tir\u00e9 en membrane fine. Le beurre mou entre seulement apr\u00e8s la formation initiale du r\u00e9seau, afin de ne pas graisser la farine avant qu\u2019elle ait absorb\u00e9 le liquide.<\/p><p>La premi\u00e8re lev\u00e9e construit le volume et la seconde stabilise les disques d\u00e9coup\u00e9s. Ces derniers sont pos\u00e9s sur de petits carr\u00e9s de papier cuisson, ce qui permet de les transf\u00e9rer sans les d\u00e9gonfler. La surface reste couverte pour \u00e9viter une peau s\u00e8che. Un disque pr\u00eat \u00e0 frire garde une empreinte l\u00e9g\u00e8re lorsque le doigt le touche; s\u2019il revient imm\u00e9diatement, il manque de lev\u00e9e, et s\u2019il s\u2019affaisse, il a attendu trop longtemps.<\/p><\/div>\n<div class=\"tsh-prose\"><p>La friture se d\u00e9roule \u00e0 170\u2013175 \u00b0C, quatre beignets au maximum \u00e0 la fois. Une huile plus froide est absorb\u00e9e; une huile trop chaude colore la cro\u00fbte avant que le centre ne cuise. La premi\u00e8re face cuit sous couvercle pour retenir un peu de vapeur et soutenir la pouss\u00e9e, puis la seconde \u00e0 d\u00e9couvert. La confiture est inject\u00e9e lorsque les beignets sont ti\u00e8des, pas br\u00fblants. Cette m\u00e9thode conserve une poche nette au centre et \u00e9vite que la garniture ne liqu\u00e9fie la mie.<\/p><p>La temp\u00e9rature de la pi\u00e8ce modifie les temps de lev\u00e9e. Dans une cuisine fra\u00eeche, la premi\u00e8re pousse peut demander quinze \u00e0 vingt minutes suppl\u00e9mentaires; dans une pi\u00e8ce chaude, elle avance plus vite. La p\u00e2te n\u2019est jamais plac\u00e9e sur un radiateur ou dans un four trop chaud. Une fermentation mod\u00e9r\u00e9e produit une mie plus r\u00e9guli\u00e8re et laisse au zeste ainsi qu\u2019au beurre le temps de parfumer l\u2019ensemble sans go\u00fbt prononc\u00e9 de levure.<\/p><p>L\u2019huile usag\u00e9e est refroidie, filtr\u00e9e et \u00e9limin\u00e9e selon les r\u00e8gles locales; elle n\u2019est pas vers\u00e9e dans l\u2019\u00e9vier. Si elle n\u2019a pas fum\u00e9 et ne contient pas de r\u00e9sidus br\u00fbl\u00e9s, elle peut \u00eatre r\u00e9utilis\u00e9e une fois pour une autre friture sucr\u00e9e. Les petits fragments de p\u00e2te sont retir\u00e9s entre les lots, car ils noircissent et communiquent une amertume aux beignets suivants.<\/p><div class=\"tsh-callout\" role=\"note\">La farine suppl\u00e9mentaire n\u2019est ajout\u00e9e qu\u2019en dernier recours. Une p\u00e2te souple et l\u00e9g\u00e8rement collante donne une mie bien plus l\u00e9g\u00e8re qu\u2019une p\u00e2te facile \u00e0 manipuler mais trop s\u00e8che.<\/div><\/div>\n<\/div>\n<div class=\"tsh-key-grid\" aria-label=\"Points de r\u00e9ussite\">\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Beurre incorpor\u00e9 apr\u00e8s le gluten<\/h4><\/div><p>Le r\u00e9seau se forme d\u2019abord; le beurre assouplit ensuite la p\u00e2te sans bloquer son d\u00e9veloppement.<\/p><\/section>\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Deuxi\u00e8me lev\u00e9e compl\u00e8te<\/h4><\/div><p>Le disque doit flotter haut dans l\u2019huile pour cr\u00e9er l\u2019anneau clair caract\u00e9ristique.<\/p><\/section>\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Huile entre 170 et 175 \u00b0C<\/h4><\/div><p>Cette plage cuit le centre avant que la cro\u00fbte ne devienne trop sombre.<\/p><\/section>\n<\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ingredients-fr-hr-krafne-pokladnice-confiture-abricot\" aria-labelledby=\"ingredients-title-fr-hr-krafne-pokladnice-confiture-abricot\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Composants mesur\u00e9s<\/p><h3 id=\"ingredients-title-fr-hr-krafne-pokladnice-confiture-abricot\">Ingr\u00e9dients pour 16 beignets<\/h3><p class=\"tsh-head-copy\">Les quantit\u00e9s, le rendement et les temps sont harmonis\u00e9s avec la m\u00e9thode et les donn\u00e9es structur\u00e9es.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\">\n<section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-groupe-1-fr-hr-krafne-pokladnice-confiture-abricot\"><h4 id=\"ingredient-groupe-1-fr-hr-krafne-pokladnice-confiture-abricot\">P\u00e2te lev\u00e9e<\/h4><ul>\n<li><span class=\"tsh-amount\">500 g<\/span><span>farine de bl\u00e9 T45 ou T55<small>Pr\u00e9voir 20 g seulement pour le plan de travail.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">250 ml<\/span><span>lait entier ti\u00e8de \u00e0 28 \u00b0C<\/span><\/li>\n<li><span class=\"tsh-amount\">7 g<\/span><span>levure boulang\u00e8re s\u00e8che instantan\u00e9e<\/span><\/li>\n<li><span class=\"tsh-amount\">75 g<\/span><span>sucre en poudre<\/span><\/li>\n<li><span class=\"tsh-amount\">3<\/span><span>jaunes d\u2019\u0153ufs \u00e0 temp\u00e9rature ambiante<\/span><\/li>\n<li><span class=\"tsh-amount\">60 g<\/span><span>beurre doux tr\u00e8s mou<\/span><\/li>\n<li><span class=\"tsh-amount\">1<\/span><span>zeste fin de citron non trait\u00e9<\/span><\/li>\n<li><span class=\"tsh-amount\">15 ml<\/span><span>rhum ambr\u00e9<small>Facultatif mais utile pour le parfum.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">5 g<\/span><span>sel fin<\/span><\/li>\n<\/ul><\/section>\n<section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-groupe-2-fr-hr-krafne-pokladnice-confiture-abricot\"><h4 id=\"ingredient-groupe-2-fr-hr-krafne-pokladnice-confiture-abricot\">Friture et garniture<\/h4><ul>\n<li><span class=\"tsh-amount\">1,5 l<\/span><span>huile de tournesol ou d\u2019arachide<small>Quantit\u00e9 de bain; environ 120 g sont retenus par les beignets.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">240 g<\/span><span>confiture d\u2019abricot lisse<small>Passer au tamis si elle contient de gros morceaux.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">30 g<\/span><span>sucre glace<small>Pour la finition.<\/small><\/span><\/li>\n<\/ul><\/section>\n<\/div><div class=\"tsh-note-grid\">\n<aside class=\"tsh-note\" role=\"note\"><strong>Allerg\u00e8nes.<\/strong> La recette contient gluten, lait et \u0153ufs. L\u2019huile d\u2019arachide ajoute l\u2019arachide comme allerg\u00e8ne; utiliser de l\u2019huile de tournesol si n\u00e9cessaire.<\/aside>\n<aside class=\"tsh-note\" role=\"note\"><strong>Mat\u00e9riel.<\/strong> Un robot avec crochet ou un grand bol, un rouleau, un emporte-pi\u00e8ce de 7 cm, un thermom\u00e8tre de friture, une \u00e9cumoire et une poche munie d\u2019une douille fine.<\/aside>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"preparation-fr-hr-krafne-pokladnice-confiture-abricot\" aria-labelledby=\"preparation-title-fr-hr-krafne-pokladnice-confiture-abricot\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 9 \u00e9tapes ex\u00e9cutables<\/p><h3 id=\"preparation-title-fr-hr-krafne-pokladnice-confiture-abricot\">P\u00e9trir une p\u00e2te souple, lever deux fois puis frire par petits lots<\/h3><p class=\"tsh-head-copy\">Le contr\u00f4le de la p\u00e2te et de l\u2019huile compte davantage qu\u2019une manipulation abondante. Les disques lev\u00e9s sont d\u00e9plac\u00e9s sans \u00eatre aplatis.<\/p><\/div><div class=\"tsh-card-body\">\n<div class=\"tsh-stages\">\n<section class=\"tsh-stage-card\" aria-labelledby=\"stage-1-fr-hr-krafne-pokladnice-confiture-abricot\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"stage-1-fr-hr-krafne-pokladnice-confiture-abricot\">P\u00e2te et premi\u00e8re lev\u00e9e<\/h4><span class=\"tsh-stage-time\">1 h 10 min<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>M\u00e9langer les \u00e9l\u00e9ments de base<\/h4><p>R\u00e9unir lait, levure, sucre, jaunes, zeste et rhum. Ajouter la farine et m\u00e9langer 3 minutes \u00e0 vitesse lente, jusqu\u2019\u00e0 disparition des zones s\u00e8ches. Laisser reposer 10 minutes.<\/p><span class=\"tsh-cue\">La p\u00e2te est grossi\u00e8re mais uniform\u00e9ment hydrat\u00e9e.<\/span><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>P\u00e9trir puis ajouter le beurre<\/h4><p>Ajouter le sel et p\u00e9trir 6 minutes \u00e0 vitesse moyenne. Incorporer le beurre en trois fois, puis p\u00e9trir encore 4 \u00e0 5 minutes.<\/p><span class=\"tsh-cue\">Un morceau de p\u00e2te s\u2019\u00e9tire en membrane fine sans se d\u00e9chirer imm\u00e9diatement.<\/span><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Laisser doubler<\/h4><p>Former une boule avec les mains l\u00e9g\u00e8rement huil\u00e9es, couvrir et laisser lever 50 \u00e0 60 minutes \u00e0 24\u201326 \u00b0C.<\/p><span class=\"tsh-cue\">Le volume double et une empreinte l\u00e9g\u00e8re revient lentement.<\/span><\/div><\/li>\n<\/ol><\/section>\n<section class=\"tsh-stage-card\" aria-labelledby=\"stage-2-fr-hr-krafne-pokladnice-confiture-abricot\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"stage-2-fr-hr-krafne-pokladnice-confiture-abricot\">D\u00e9coupe et seconde lev\u00e9e<\/h4><span class=\"tsh-stage-time\">40 min<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Abaisser sans chasser tout le gaz<\/h4><p>D\u00e9poser la p\u00e2te sur un plan tr\u00e8s l\u00e9g\u00e8rement farin\u00e9. L\u2019abaisser \u00e0 1,5 cm d\u2019\u00e9paisseur en pressant doucement, sans p\u00e9trir de nouveau.<\/p><span class=\"tsh-cue\">La p\u00e2te garde de petites bulles visibles sous la surface.<\/span><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>D\u00e9couper seize disques<\/h4><p>D\u00e9couper des cercles de 7 cm et les poser sur des carr\u00e9s de papier cuisson. Rassembler les chutes une seule fois, sans les serrer.<\/p><span class=\"tsh-cue\">Les bords des disques restent nets et non \u00e9cras\u00e9s.<\/span><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Faire lever les disques<\/h4><p>Couvrir l\u00e9g\u00e8rement et laisser 30 \u00e0 40 minutes \u00e0 24\u201326 \u00b0C.<\/p><span class=\"tsh-cue\">Une pression du doigt laisse une marque qui remonte lentement sans s\u2019effondrer.<\/span><\/div><\/li>\n<\/ol><\/section>\n<section class=\"tsh-stage-card\" aria-labelledby=\"stage-3-fr-hr-krafne-pokladnice-confiture-abricot\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"stage-3-fr-hr-krafne-pokladnice-confiture-abricot\">Friture, garnissage et repos<\/h4><span class=\"tsh-stage-time\">30 min<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Stabiliser l\u2019huile<\/h4><p>Chauffer l\u2019huile dans une casserole profonde jusqu\u2019\u00e0 172 \u00b0C. Pr\u00e9parer une grille avec papier absorbant sous la grille.<\/p><span class=\"tsh-cue\">La temp\u00e9rature reste entre 170 et 175 \u00b0C avant le premier lot.<\/span><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Frire par petits lots<\/h4><p>D\u00e9poser trois ou quatre disques, papier au-dessus, puis retirer le papier avec une pince. Couvrir et frire 2 minutes, retourner, puis cuire 1 min 30 \u00e0 2 minutes \u00e0 d\u00e9couvert.<\/p><span class=\"tsh-cue\">Les beignets sont dor\u00e9s des deux c\u00f4t\u00e9s avec un anneau clair au centre.<\/span><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>\u00c9goutter, garnir et poudrer<\/h4><p>\u00c9goutter sur la grille et laisser ti\u00e9dir 15 minutes. Injecter environ 15 g de confiture par beignet par le c\u00f4t\u00e9, puis poudrer de sucre glace.<\/p><span class=\"tsh-cue\">La confiture reste au centre et la mie ne s\u2019\u00e9crase pas autour de la douille.<\/span><\/div><\/li>\n<\/ol><\/section>\n<\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"controle-fr-hr-krafne-pokladnice-confiture-abricot\" aria-labelledby=\"controle-title-fr-hr-krafne-pokladnice-confiture-abricot\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Rep\u00e8res mesurables<\/p><h3 id=\"controle-title-fr-hr-krafne-pokladnice-confiture-abricot\">Points de contr\u00f4le et corrections utiles<\/h3><p class=\"tsh-head-copy\">Les valeurs ci-dessous compl\u00e8tent les signes visuels et tactiles donn\u00e9s dans les \u00e9tapes.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\">\n<section class=\"tsh-control\"><p class=\"tsh-control-label\">Temp\u00e9rature de l\u2019huile<\/p><strong>170\u2013175 \u00b0C<\/strong><p>Contr\u00f4ler apr\u00e8s chaque lot; la temp\u00e9rature chute au chargement.<\/p><\/section>\n<section class=\"tsh-control\"><p class=\"tsh-control-label\">\u00c9paisseur de p\u00e2te<\/p><strong>1,5 cm<\/strong><p>Des disques trop fins donnent des beignets plats et peu garnis.<\/p><\/section>\n<section class=\"tsh-control\"><p class=\"tsh-control-label\">Lev\u00e9e finale<\/p><strong>30\u201340 min<\/strong><p>La p\u00e2te doit \u00eatre l\u00e9g\u00e8re mais encore assez solide pour \u00eatre transf\u00e9r\u00e9e.<\/p><\/section>\n<\/div>\n<div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Probl\u00e8mes fr\u00e9quents et corrections<\/caption><thead><tr><th scope=\"col\">Probl\u00e8me<\/th><th scope=\"col\">Cause probable<\/th><th scope=\"col\">Correction<\/th><\/tr><\/thead><tbody>\n<tr><td data-label=\"Probl\u00e8me\">Beignets gras<\/td><td data-label=\"Cause probable\">Huile trop froide ou trop de pi\u00e8ces \u00e0 la fois.<\/td><td data-label=\"Correction\">Attendre le retour \u00e0 172 \u00b0C et limiter chaque lot \u00e0 quatre unit\u00e9s.<\/td><\/tr>\n<tr><td data-label=\"Probl\u00e8me\">Centre cru<\/td><td data-label=\"Cause probable\">Huile trop chaude ou disques trop \u00e9pais.<\/td><td data-label=\"Correction\">Maintenir 170\u2013175 \u00b0C et respecter l\u2019\u00e9paisseur de 1,5 cm.<\/td><\/tr>\n<tr><td data-label=\"Probl\u00e8me\">Pas d\u2019anneau clair<\/td><td data-label=\"Cause probable\">Lev\u00e9e finale insuffisante ou p\u00e2te d\u00e9gonfl\u00e9e au transfert.<\/td><td data-label=\"Correction\">Faire lever plus longtemps et d\u00e9placer les disques sur leur papier.<\/td><\/tr>\n<tr><td data-label=\"Probl\u00e8me\">Mie serr\u00e9e<\/td><td data-label=\"Cause probable\">Farine ajout\u00e9e en exc\u00e8s ou p\u00e9trissage incomplet.<\/td><td data-label=\"Correction\">Garder la p\u00e2te souple et v\u00e9rifier la membrane avant la premi\u00e8re lev\u00e9e.<\/td><\/tr>\n<\/tbody><\/table><\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"pratique-fr-hr-krafne-pokladnice-confiture-abricot\" aria-labelledby=\"pratique-title-fr-hr-krafne-pokladnice-confiture-abricot\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Apr\u00e8s la pr\u00e9paration<\/p><h3 id=\"pratique-title-fr-hr-krafne-pokladnice-confiture-abricot\">Service, conservation et adaptations<\/h3><p class=\"tsh-head-copy\">Les conseils sont limit\u00e9s aux usages r\u00e9ellement compatibles avec ce plat et sa s\u00e9curit\u00e9.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\">\n<section class=\"tsh-practical-card\"><h4>Service<\/h4><p>Servir le jour m\u00eame, ti\u00e8des ou \u00e0 temp\u00e9rature ambiante. Le sucre glace se met juste avant de pr\u00e9senter les beignets.<\/p><\/section>\n<section class=\"tsh-practical-card\"><h4>Conservation<\/h4><p>Garder 24 heures dans une bo\u00eete non herm\u00e9tique \u00e0 temp\u00e9rature fra\u00eeche. La r\u00e9frig\u00e9ration raffermit la mie et n\u2019est utile que si la confiture l\u2019exige.<\/p><\/section>\n<section class=\"tsh-practical-card\"><h4>Pr\u00e9paration avanc\u00e9e<\/h4><p>La p\u00e2te peut lever lentement 8 heures au r\u00e9frig\u00e9rateur apr\u00e8s p\u00e9trissage. La laisser revenir 30 minutes avant l\u2019abaissement.<\/p><\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-fr-hr-krafne-pokladnice-confiture-abricot\" aria-labelledby=\"faq-title-fr-hr-krafne-pokladnice-confiture-abricot\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">06 \u00b7 R\u00e9ponses pratiques<\/p><h3 id=\"faq-title-fr-hr-krafne-pokladnice-confiture-abricot\">Questions fr\u00e9quentes<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\">\n<details class=\"tsh-faq\" name=\"faq-fr-hr-krafne-pokladnice-confiture-abricot\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Peut-on cuire les krafne au four ?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Une cuisson au four produit une brioche ronde, non la texture et l\u2019anneau d\u2019un beignet frit. La recette reste possible, mais le r\u00e9sultat n\u2019est plus une pokladnica classique.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-fr-hr-krafne-pokladnice-confiture-abricot\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Quelle confiture convient le mieux ?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>L\u2019abricot est fluide, acidul\u00e9 et facile \u00e0 injecter. La prune fonctionne aussi, \u00e0 condition d\u2019\u00eatre lisse et pas trop \u00e9paisse.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-fr-hr-krafne-pokladnice-confiture-abricot\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Pourquoi couvrir la premi\u00e8re face ?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>La vapeur retenue soutient la pouss\u00e9e initiale et aide le beignet \u00e0 rester haut dans l\u2019huile. La seconde face cuit ensuite \u00e0 d\u00e9couvert pour garder une cro\u00fbte s\u00e8che.<\/p><\/div><\/details>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"nutrition-fr-hr-krafne-pokladnice-confiture-abricot\" aria-labelledby=\"nutrition-title-fr-hr-krafne-pokladnice-confiture-abricot\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Estimation par portion<\/p><h3 id=\"nutrition-title-fr-hr-krafne-pokladnice-confiture-abricot\">Valeurs nutritionnelles<\/h3><p class=\"tsh-head-copy\">Estimation calcul\u00e9e \u00e0 partir des quantit\u00e9s compl\u00e8tes et du rendement indiqu\u00e9; les marques, l\u2019absorption et le portionnage peuvent modifier les valeurs r\u00e9elles.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calories<\/dt><dd>\u2248 260 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 39 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 9 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 120 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Portion :<\/strong> 1 beignet garni, environ 75 g. <strong>Allerg\u00e8nes :<\/strong> La recette contient gluten, lait et \u0153ufs. L\u2019huile d\u2019arachide ajoute l\u2019arachide comme allerg\u00e8ne; utiliser de l\u2019huile de tournesol si n\u00e9cessaire. Valeurs indicatives fond\u00e9es sur des r\u00e9f\u00e9rences standard, non sur une analyse en laboratoire.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">R\u00e9sultat attendu<\/p><p class=\"tsh-close-quote\">Une pokladnica l\u00e9g\u00e8re se reconna\u00eet \u00e0 sa mie filante, sa garniture centrale et son anneau p\u00e2le r\u00e9gulier.<\/p><p class=\"tsh-close-copy\">La p\u00e2te doit rester souple, les disques pleinement lev\u00e9s et l\u2019huile stable. Ces trois contr\u00f4les donnent un beignet tendre sans exc\u00e8s de gras.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-hr-krafne-pokladnice-confiture-abricot\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Krafne pokladnice croates \u00e0 la confiture d\u2019abricot, beignets lev\u00e9s \u00e0 mie l\u00e9g\u00e8re et anneau p\u00e2le r\u00e9gulier\",\n  \"description\": \"Ces krafne pokladnice croates sont des beignets lev\u00e9s, frits sans trou puis garnis de confiture d\u2019abricot; une p\u00e2te souple, deux lev\u00e9es et une huile stable \u00e0 172 \u00b0C donnent une mie l\u00e9g\u00e8re et un anneau p\u00e2le net.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Krafne-Pokladnice-\u2014-Croatian-Carnival-Jam-Doughnuts-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Krafne-Pokladnice-\u2014-Croatian-Carnival-Jam-Doughnuts-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Krafne-Pokladnice-\u2014-Croatian-Carnival-Jam-Doughnuts-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cuisine croate\",\n  \"recipeCategory\": \"Dessert frit\",\n  \"cookingMethod\": \"Friture\",\n  \"keywords\": \"recette de krafne pokladnice, beignets croates \u00e0 la confiture,krafne \u00e0 l\u2019abricot,pokladnice de carnaval,p\u00e2te \u00e0 beignets lev\u00e9e\",\n  \"prepTime\": \"PT40M\",\n  \"cookTime\": \"PT25M\",\n  \"totalTime\": \"PT2H35M\",\n  \"recipeYield\": \"16 beignets\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"260 kcal\",\n    \"carbohydrateContent\": \"39 g\",\n    \"proteinContent\": \"5 g\",\n    \"fatContent\": \"9 g\",\n    \"fiberContent\": \"1 g\",\n    \"sodiumContent\": \"120 mg\",\n    \"servingSize\": \"1 beignet garni, environ 75 g\"\n  },\n  \"recipeIngredient\": [\n    \"500 g farine de bl\u00e9 T45 ou T55\",\n    \"250 ml lait entier ti\u00e8de \u00e0 28 \u00b0C\",\n    \"7 g levure boulang\u00e8re s\u00e8che instantan\u00e9e\",\n    \"75 g sucre en poudre\",\n    \"3 jaunes d\u2019\u0153ufs \u00e0 temp\u00e9rature ambiante\",\n    \"60 g beurre doux tr\u00e8s mou\",\n    \"1 zeste fin de citron non trait\u00e9\",\n    \"15 ml rhum ambr\u00e9\",\n    \"5 g sel fin\",\n    \"1,5 l huile de tournesol ou d\u2019arachide\",\n    \"240 g confiture d\u2019abricot lisse\",\n    \"30 g sucre glace\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"P\u00e2te et premi\u00e8re lev\u00e9e\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"M\u00e9langer les \u00e9l\u00e9ments de base\",\n          \"text\": \"R\u00e9unir lait, levure, sucre, jaunes, zeste et rhum. 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