{"id":70723,"date":"2025-12-08T01:29:11","date_gmt":"2025-12-08T01:29:11","guid":{"rendered":"https:\/\/travelshelper.com\/?p=70723"},"modified":"2026-02-28T14:05:12","modified_gmt":"2026-02-28T14:05:12","slug":"%ec%b9%b4%eb%8b%88%eb%b0%9c-%eb%8f%84%eb%84%9b","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/ko\/world-of-food\/croatia-national-food\/krafne-pokladnice\/","title":{"rendered":"\ub3c4\ub11b \/ \ubcf4\ubb3c\uc0c1\uc790 - \uc7bc\uc774 \uac00\ub4dd\ud55c \uce74\ub2c8\ubc1c \ub3c4\ub11b"},"content":{"rendered":"\t\t
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Across Croatia, winter Carnival carries a scent long before a mask is tied or a parade begins: warm yeast dough, citrus zest, and frying oil. That scent leads straight to krafne, or pokladnice, the soft, round doughnuts filled with jam that mark the indulgent days between Christmas and Lent. In many households, these are the sweets that signal the last carefree feasts before fasting, served on platters dusted thickly with powdered sugar and passed from child to grandparent without ceremony.<\/p>

The pastry itself belongs to a wider Central European family. Krafne descend from German Krapfen, kin to the Berliner, a jam-filled doughnut without a hole. The Croatian version keeps that lineage yet carries its own identity: a particularly soft, enriched dough scented with rum and lemon, fried so that a pale ring forms around the middle. That ring is more than a pretty detail. It signals a well-risen dough and oil at the right temperature, both hallmarks of a careful cook.<\/p>

The calendar places these doughnuts firmly in Carnival season. In Croatian tradition, krafne or pokladnice appear from the Feast of the Epiphany (January 6) through Shrove Tuesday, the day before Ash Wednesday.\u00a0Bakeries in cities such as Zagreb and Rijeka stack them in their windows, while home cooks set sheets of rising dough near radiators and warm stoves. At Rijeka Carnival and smaller local celebrations, trays of krafne sit beside masks and costumes, the sweetness offsetting chilly streets and late-night gatherings.<\/p>

Naming traditions mirror regional habits. Around Zagreb and Zagorje, many people say pokladnice, from \u201cpoklade,\u201d the Croatian word for Carnival.\u00a0In Slavonia, the same style of jam-filled round is often called krofne. Additional fried sweets share the season\u2014tiny fritule, crisp kro\u0161tule, rustic poderane ga\u0107e\u2014yet the filled, pillow-soft krafne remain the centerpiece when a family wants something generous and festive.<\/p>

Structurally, krafne are straightforward: a yeasted dough enriched with egg yolks, milk, butter or oil, sugar, a hint of alcohol, and aromatic citrus peel. Once mixed, the dough rests until doubled, then rolls out and cuts into rounds. A second rise relaxes the gluten and builds volume, preparing the doughnuts for a quick bath in hot oil. Inside the finished pastry, the crumb should pull apart in tender threads. The jam\u2014traditionally apricot or plum\u2014waits in the center, revealed only when bitten or torn.<\/p>

This version aims to capture that classic profile in a home kitchen, with clear measures and timings for cooks who may not have grown up with a Croatian grandmother at the stove. The dough leans toward very soft yet still workable, which gives a lighter interior once fried. Lemon zest and a modest amount of dark rum echo flavors found in many Croatian recipes, while milk and butter enrich without turning the crumb heavy. The method favors patience over force: a gentle mix, proper proofing, and moderate frying temperature rather than excessive handling.<\/p>

For cooks outside Croatia, krafne offer more than novelty. They bring a sense of midwinter generosity, of frying something fragrant and slightly extravagant while cold air presses against the windows. Whether served alongside strong coffee on a quiet Sunday or piled high during Carnival festivities, these jam-filled doughnuts stand as an everyday expression of a region\u2019s history with Central European baking, filtered through local tastes and family memories.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Croatian Krafne (Pokladnice) \u2013 Jam-Filled Carnival Doughnuts<\/h2>Recipe by Travel S Helper<\/span>Course: Dessert, Snack<\/mark><\/span>Cuisine: Croatian, Balkan<\/mark><\/span>Difficulty: Intermediate<\/mark><\/span><\/div>
<\/span>Servings<\/span>

16<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

25<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

260<\/p>kcal<\/span><\/div>

<\/span>Rising Time<\/span>

100<\/p>minutes<\/span><\/div><\/div><\/div>

Krafne, or pokladnice, are Croatian jam-filled Carnival doughnuts made from a soft, enriched yeast dough scented with lemon and rum. The dough is mixed, kneaded until smooth, then left to rise before being rolled and cut into rounds. After a second rise, the doughnuts fry in neutral oil until golden with a pale ring around the middle. Once cool enough to handle, they are filled with apricot or plum jam and generously dusted with powdered sugar. This recipe yields 16 medium doughnuts, with a texture light enough for breakfast yet rich enough for dessert. Clear timings for each rise and for frying help the cook achieve an even crumb and minimal greasiness.<\/p>

Ingredients<\/h3>
  • Main Dough<\/strong><\/li>
  • <\/span>

    500 g (about 4 cups) all-purpose flour<\/strong>, plus extra for dusting \u2013 Provides structure and a tender crumb when enriched with eggs and butter.<\/p><\/span><\/div><\/li>

  • <\/span>

    8 g (2\u00bc tsp) instant or active dry yeast <\/strong>\u2013 Leavens the dough and creates an airy texture.<\/p><\/span><\/div><\/li>

  • <\/span>

    60 g (\u00bc cup + 1 Tbsp) granulated sugar <\/strong>\u2013 Lightly sweetens the dough without making it cloying.<\/p><\/span><\/div><\/li>

  • <\/span>

    4 large egg yolks, at room temperature <\/strong>\u2013 Add richness, color, and a fine, soft crumb.<\/p><\/span><\/div><\/li>

  • <\/span>

    250 ml (1 cup) whole milk, lukewarm (about 105\u00b0F \/ 40\u00b0C) <\/strong>\u2013 Hydrates the dough and feeds the yeast.<\/p><\/span><\/div><\/li>

  • <\/span>

    60 g (4 Tbsp) unsalted butter, very soft <\/strong>\u2013 Enriches the dough and keeps the interior tender.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 Tbsp dark rum or brandy <\/strong>\u2013 Classic Croatian touch; adds aroma and helps keep the fried doughnuts light.<\/p><\/span><\/div><\/li>

  • <\/span>

    Finely grated zest of 1 untreated lemon <\/strong>\u2013 Gives a bright, fresh fragrance that cuts through the richness.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 tsp vanilla extract or 1 packet (8 g) vanilla sugar <\/strong>\u2013 Adds gentle background sweetness.<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bd tsp fine sea salt <\/strong>\u2013 Balances the sweetness and rounds out flavor.<\/p><\/span><\/div><\/li>

  • For Frying & Filling<\/strong><\/li>
  • <\/span>

    700 ml (about 3 cups) neutral oil for frying <\/strong>\u2013 Sunflower, canola, or peanut oil works well for clean flavor.<\/p><\/span><\/div><\/li>

  • <\/span>

    250 g (\u00be\u20131 cup) smooth apricot or plum jam <\/strong>\u2013 Traditional fillings that pair well with the citrus-scented dough.<\/p><\/span><\/div><\/li>

  • <\/span>

    100 g (\u00be cup) powdered sugar, sifted <\/strong>\u2013 For generous dusting over the finished doughnuts.<\/p><\/span><\/div><\/li>

  • Substitutions & Allergy Notes<\/strong><\/li>
  • <\/span>

    Alcohol-free version: <\/strong>Use extra milk in place of rum, plus a little additional lemon zest. The texture stays very similar, although the doughnuts may absorb slightly more oil.<\/p><\/span><\/div><\/li>

  • <\/span>

    Dairy-free option: <\/strong>Replace milk with an unsweetened plant-based milk and butter with a soft, neutral-tasting vegan spread or 45 g neutral oil. Dough may feel a bit stickier; a light dusting of flour on the board helps.<\/p><\/span><\/div><\/li>

  • <\/span>

    Egg-free adaptation: <\/strong>Replace the 4 yolks with 60 g unsweetened applesauce and an extra 1 Tbsp oil. The flavor remains pleasing, though the crumb will be slightly less rich and yellow.<\/p><\/span><\/div><\/li>

  • <\/span>

    Flour substitutions: <\/strong>A strong all-purpose or bread flour works; with bread flour, expect a chewier crumb. A gluten-free blend designed for yeast baking can function, yet the dough will be fragile and may not hold a perfect ring.<\/p><\/span><\/div><\/li>

  • <\/span>

    Jam choices: <\/strong>Any thick, seedless jam or marmalade (strawberry, raspberry, rosehip, orange) works, provided it is not too runny. Chocolate hazelnut spread or pastry cream offer non-fruity options, though those tilt the character away from the most traditional profile.<\/p><\/span><\/div><\/li>

  • <\/span>

    Allergens: <\/strong>Standard recipe contains wheat (gluten), egg, milk, and alcohol (rum or brandy, largely cooked off during frying).<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>
    • Prepare the Dough (25\u201330 minutes active + 15 minutes resting)<\/strong><\/li>

    • Bloom the yeast (5\u201310 minutes). <\/strong>Warm the milk until just lukewarm, stir in 1 Tbsp of the sugar and the yeast, and let stand until foamy on top.<\/p><\/li>

    • Combine dry ingredients (2 minutes). <\/strong>In a large bowl, whisk together the flour, remaining sugar, and salt.<\/p><\/li>

    • Mix the wet ingredients (3\u20134 minutes). <\/strong>In a separate bowl, whisk the egg yolks, very soft butter, rum, lemon zest, and vanilla until mostly smooth.<\/p><\/li>

    • Form the dough (5\u20137 minutes). <\/strong>Pour the foamy yeast mixture and egg mixture into the flour, then stir with a wooden spoon or use a stand mixer on low until a shaggy dough forms and no dry flour remains.<\/p><\/li>

    • Knead until smooth (8\u201310 minutes by hand or 5\u20136 minutes in mixer). <\/strong>Turn the dough onto a lightly floured surface and knead until it becomes smooth, elastic, and slightly tacky, or continue with a mixer and dough hook on medium-low.<\/p><\/li>

    • First Rise (60\u201375 minutes)<\/strong><\/li>

    • Let the dough rise (60\u201375 minutes). <\/strong>Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm, draft-free spot until roughly doubled.<\/p><\/li>

    • Shape the Doughnuts (15\u201320 minutes active + 30\u201345 minutes rising)<\/strong><\/li>

    • Roll out the dough (5 minutes). <\/strong>Gently deflate the risen dough, turn it onto a lightly floured surface, and roll it to about 1.5 cm (\u00bd\u2013\u215d inch) thickness.<\/p><\/li>

    • Cut the rounds (5\u201310 minutes). <\/strong>Use a 6\u20137 cm (2\u00bd\u20133 inch) round cutter or glass to cut circles, gathering and re-rolling scraps only once to avoid tough pieces.<\/p><\/li>

    • Arrange for the second rise (2\u20133 minutes). <\/strong>Place the rounds on floured parchment or a lightly floured tray, spacing them a few centimeters apart.<\/p><\/li>

    • Proof the shaped doughnuts (30\u201345 minutes). <\/strong>Cover loosely with a towel and let them rise until puffy and noticeably lighter, yet still able to hold their shape when gently lifted.<\/p><\/li>

    • Fry the Krafne (20\u201325 minutes total)<\/strong><\/li>

    • Heat the oil (10\u201315 minutes). <\/strong>Pour oil into a wide, heavy pot to a depth of 5\u20137 cm (2\u20133 inches) and warm over medium heat to 170\u2013175\u00b0C (338\u2013347\u00b0F), checking with a thermometer.<\/p><\/li>

    • Fry the first side (1\u00bd\u20132 minutes per batch). <\/strong>Carefully lower 3\u20134 doughnuts into the oil, top side down, and fry until the underside is deep golden and a pale ring forms at the equator.<\/p><\/li>

    • Turn and finish frying (1\u20132 minutes per batch). <\/strong>Flip each doughnut with a slotted spoon and cook the second side until golden and cooked through.<\/p><\/li>

    • Drain the doughnuts (5 minutes). <\/strong>Transfer to a rack set over a tray or to paper towels so excess oil drips away; repeat with remaining dough, adjusting the heat to keep the oil within the target range.<\/p><\/li>

    • Fill and Finish (10\u201315 minutes)<\/strong><\/li>

    • Fill with jam (8\u201310 minutes). <\/strong>Fit a piping bag with a long, narrow tip, fill it with jam, and insert the tip into the side of each doughnut, squeezing gently until the doughnut feels slightly heavier.<\/p><\/li>

    • Dust with sugar and serve (2\u20133 minutes). <\/strong>Sift powdered sugar generously over the warm doughnuts and serve slightly warm or at room temperature.<\/p><\/li><\/ul><\/div>

      Tips, Troubleshooting & Variations<\/h3>

      • Serving Suggestions & Pairings<\/h4>\nServe krafne slightly warm, when the crumb feels tender and the jam has relaxed but not turned runny.\nFor a Croatian-style spread, place them beside fritule or kro\u0161tule on a large platter for a Carnival dessert table.\nStrong coffee, dark tea, or a small glass of dessert wine pairs well with the sweet, fatty richness of fried dough.\nFor a breakfast service, reduce the powdered sugar slightly and serve with extra jam on the side for dipping.<\/li>

      • Storage & Reheating<\/h4>\nRoom temperature:\nKeep unfilled or filled doughnuts in an airtight container for up to 1 day; texture softens, yet they remain pleasant.\n\nRefrigerator:\nFor jam-filled versions, a short stay in the fridge (up to 2 days) is safe; bring back to room temperature before serving so the crumb does not feel firm.\n\nFreezer:\nFor best quality, freeze unfilled doughnuts once cooled, well wrapped, for up to 1 month. Thaw at room temperature, then refresh in a 275\u00b0F (135\u00b0C) oven for 5\u20137 minutes before filling.\n\nReheating:\nWarm day-old doughnuts on a baking sheet in a 275\u00b0F (135\u00b0C) oven for 5\u20138 minutes. Avoid the microwave, which tends to toughen the dough and create a gummy texture.<\/li>

      • Variations & Substitutions<\/h4>\nBaked version:\nFor a lighter treat, proof the shaped doughnuts on a parchment-lined sheet, then bake at 350\u00b0F (175\u00b0C) for 10\u201314 minutes until lightly golden. Brush hot doughnuts with melted butter and roll in granulated sugar before filling; the texture will resemble a rich bun more than a classic krafna.\n\nChocolate-filled krafne:\nReplace jam with chocolate hazelnut spread or thick chocolate pastry cream. Chill the filling slightly so it pipes neatly without leaking.\n\nCitrus-forward Carnival krafne:\nIncrease lemon zest and add zest of half an orange, keeping the rum or brandy modest, for a brighter aroma that leans toward holiday panettone.\n\nMini krafne (party version):\nCut 4\u20135 cm (1\u00bd\u20132 inch) rounds for bite-sized doughnuts. Fry for slightly shorter times, watching carefully, then fill with a small squeeze of jam. These suit large gatherings and mixed dessert platters.<\/li>

      • Chef\u2019s Tips<\/h4>\nSoft dough equals lighter krafne.\nThe dough should feel softer than standard sandwich bread dough, almost slightly sticky. A light dusting of flour on the board solves handling issues without overloading the dough.\n\nRespect oil temperature.\nOil that is too cool produces greasy doughnuts; oil that is too hot browns the outside before the interior cooks. A thermometer is far more reliable than guessing by sight alone.\n\nJam consistency matters.\nIf the jam feels loose, simmer it briefly to thicken, then cool before filling. A thicker jam stays inside the doughnut instead of seeping out.<\/li>

      • Equipment Needed<\/h4>\nDigital kitchen scale and measuring cups\/spoons.\nLarge mixing bowls.\nWooden spoon or stand mixer with dough hook.\nClean kitchen towels or plastic wrap for covering dough.\nRolling pin.\n6\u20137 cm (2\u00bd\u20133 inch) round cutter or drinking glass.\nBench scraper or knife for handling dough.\nWide, heavy pot or Dutch oven for frying.\nDeep-fry or instant-read thermometer.\nSlotted spoon or spider skimmer.\nWire rack set over a tray or sheet pan.\nPiping bag with long, narrow filling tip (or a jam syringe).\nFine-mesh sieve for dusting powdered sugar.<\/li><\/ul><\/div>