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[title] => Dalmatinska zaljubljenica u slatko dala nam je recept za krafne i savjete za njihovu pripremu. Ispast će vam savršeno!
[alias] => dalmatinska-zaljubljenica-u-slatko-dala-nam-je-recept-za-krafne-i-savjete-za-njihovu-pripremu-ispast-ce-vam-savrseno
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U mnoštvu raznovrsnih recepata za krafne posebno mjesto nam zauzima recept poznate dalmatinske zaljubljenice u slatko - Nine Mrvice koju pratimo na Instagram profilu @bake_me_by_nina i blogu Bake Me.
Nina priznaje kako su joj baš krafne, od svih onih pustih kolača za koje je tijekom godina podijelila recepte, omiljena poslastica, a najdraže su joj uvaljane u šećer i cimet s kremom od vanilije.
Domaće krafne
Sastojci:
220 ml mlakog mlijeka
50 g šećera
7 g suhog kvasca ili 20 g svježeg kvasca (pola kocke)
3 jaja L veličine
500 g glatkog brašna
100 g maslaca sobne temperature
prstohvat soli
1 žličica ruma
1 žličica arome vanilije
1/2 žličice naribane korice limuna
Dodatno:
1 l ulja za prženje
šećer u prahu – za posipanje
punjenje po želji
Priprema:
U posudu stavite suhi ili razmrvite svježi kvasac, dodajte mu šećer i mlako mlijeko. Pokrijte i pustite 10-20 minuta da nabubri. Neka vam mlijeko bude mlako, ne vruće. U zdjelici razmutite jaja.
U posudu od električnog miksera ili običnu posudu stavite uzdigli kvasac pa dodajte razmućena jaja i sve povežite nastavkom za tijesto ili običnim mikserom.
Smjesi dodajte aromu vanilije, rum i naribanu koricu limuna. Potom dodajte brašno i sol. Mikserom s nastavkom za tijesto ili klasičnim mikserom sa spiralnim nastavcima krenite izrađivati tijesto. Kada se sve poveže i nema suhih dijelova krenite dodavati maslac. Dodajte ga postepeno, komad po komad. Miksajte najmanje 10 minuta. Tijesto vam se treba odvajati od stijenki posude ali i dalje biti mekano i pomalo ljepljivo.
Tijesto prebacite u nauljenu posudu i pokrijte je prozirnom folijom. Ostavite je na toplom mjestu da se udvostruči. Za ovo će vam trebati 1 do 2 sata. Ovaj korak možete skratiti ako posudu s tijestom stavite u pećnicu ugrijanu na 50 stupnjeva.
Kada je tijesto udvostručilo svoj volumen, prebacite ga na pobrašnjenu radnu podlogu.
Tijesto razvaljajte na debljinu od jednog centimetra. Pomoću okruglog rezača za tijesto ili ruba čaše utisnite okrugle oblike. Ostatak tijesta nanovo razvaljajte pa i u njega utisnite okrugle oblike.
---
---
Tijesto pokrijte čistom kuhinjskom krpom i ostavite da odstoji 20-ak minuta, odnosno dok vam krafne lijepo ne narastu.
Ugrijte ulje u loncu srednje veličine. Kada vam je ulje spremno za prženje (175 stupnjeva ili kada uronite vrh drvene kuhinjske žlice oko koje se stvaraju ravnomjerni manji mjehurići ulja) smanjite vatru na laganu.
Stavljajte najviše 3 do 4 krafne istovremeno. Stavljajte na ulje onu stranu krafne koja je bila gornja kako bi donjoj strani tijesta koja je stajala na radnoj površini dali vremena da se digne. Ovako će vam krafne biti istog izgleda s obje strane.
Poklopite lonac samo dok pržite prvu stranu. Lagano odignite krafnu s ulja, ako je poprimila rumenu boju okrenite je na drugu stranu. Sada ne poklapajte lonac. Pripazite da vam krafna porumeni, ali da pritom ne potamni previše. Dovoljno je do 2 minute prženja, ali ovo ovisi o vašoj vatri i zagrijanosti vašeg ulja.
Krafne izvadite na pripremljeni kuhinjski papir kako bi se ocijedio višak masnoće s njih. Nakon punjenja ih pospite šećerom u prahu.
Ako želite krafne posute šećerom i cimetom, pripremite posudu u koju uspite 150 g šećera i 2 žlice cimeta. Krafne odmah stavljajte u pripremljenu posudu te ih uvaljajte s obje strane.
Krafne možete puniti tako da punjenje stavite u dresir vrećicu s uskim nastavkom za punjenja ili da se koristite slamkom. Krafne možete puniti bočno ili po sredini.
Ako ih punite bočno, tada ih složite okomito zabodite vrh nastavka za punjenje i istisnite malo nadjeva.
Ako ih punite na vrhu, tada nastavak zabodite u sredinu gornjeg dijela krafne i istisnite malo nadjeva.
Ako koristite čvršće kreme poput one od vanilije ili druge po vašem izboru, možete zarezati crtu na gornjoj strani krafne (oko 3 centimetra dužine) pa krafnu napuniti kremom.
---
Ako krafne želite peći rano ujutro, tijesto možete pripremiti večer prije. Napravite sve do 4. koraka u pripremi (zamijesite tijesto i pustite da odmori 1-2 sata, odnosno dok se ne udvostruči), zatim ga lagano pritisnite kako bi izašao zrak te zdjelu prekrijte prozirnom folijom i spremite u hladnjak. Kada tijesto izvadite iz hladnjaka odmah je spremno za valjanje i oblikovanje. Nastavite s korakom broj 4 iz pripreme.
Ako nemate nastavak za punjenje krafni upotrijebite slamku. Slamku otkidajte na 5 centimetara dužine i postavite je na vrh dresir vrećice kojoj ste otkidali mali komadić kako bi slamka prošla. Ako nemate dresir vrećicu možete upotrijebiti prozirnu vrećicu za domaćinstvo (onu za pohranu ili zamrzavanje hrane).
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[cleanTitle] => Dalmatinska zaljubljenica u slatko dala nam je recept za krafne i savjete za njihovu pripremu. Ispast će vam savršeno!
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U mnoštvu raznovrsnih recepata za krafne posebno mjesto nam zauzima recept poznate dalmatinske zaljubljenice u slatko - Nine Mrvice koju pratimo na Instagram profilu @bake_me_by_nina i blogu Bake Me.
Nina priznaje kako su joj baš krafne, od svih onih pustih kolača za koje je tijekom godina podijelila recepte, omiljena poslastica, a najdraže su joj uvaljane u šećer i cimet s kremom od vanilije.
Domaće krafne
Sastojci:
220 ml mlakog mlijeka
50 g šećera
7 g suhog kvasca ili 20 g svježeg kvasca (pola kocke)
3 jaja L veličine
500 g glatkog brašna
100 g maslaca sobne temperature
prstohvat soli
1 žličica ruma
1 žličica arome vanilije
1/2 žličice naribane korice limuna
Dodatno:
1 l ulja za prženje
šećer u prahu – za posipanje
punjenje po želji
Priprema:
U posudu stavite suhi ili razmrvite svježi kvasac, dodajte mu šećer i mlako mlijeko. Pokrijte i pustite 10-20 minuta da nabubri. Neka vam mlijeko bude mlako, ne vruće. U zdjelici razmutite jaja.
U posudu od električnog miksera ili običnu posudu stavite uzdigli kvasac pa dodajte razmućena jaja i sve povežite nastavkom za tijesto ili običnim mikserom.
Smjesi dodajte aromu vanilije, rum i naribanu koricu limuna. Potom dodajte brašno i sol. Mikserom s nastavkom za tijesto ili klasičnim mikserom sa spiralnim nastavcima krenite izrađivati tijesto. Kada se sve poveže i nema suhih dijelova krenite dodavati maslac. Dodajte ga postepeno, komad po komad. Miksajte najmanje 10 minuta. Tijesto vam se treba odvajati od stijenki posude ali i dalje biti mekano i pomalo ljepljivo.
Tijesto prebacite u nauljenu posudu i pokrijte je prozirnom folijom. Ostavite je na toplom mjestu da se udvostruči. Za ovo će vam trebati 1 do 2 sata. Ovaj korak možete skratiti ako posudu s tijestom stavite u pećnicu ugrijanu na 50 stupnjeva.
Kada je tijesto udvostručilo svoj volumen, prebacite ga na pobrašnjenu radnu podlogu.
Tijesto razvaljajte na debljinu od jednog centimetra. Pomoću okruglog rezača za tijesto ili ruba čaše utisnite okrugle oblike. Ostatak tijesta nanovo razvaljajte pa i u njega utisnite okrugle oblike.
---
---
Tijesto pokrijte čistom kuhinjskom krpom i ostavite da odstoji 20-ak minuta, odnosno dok vam krafne lijepo ne narastu.
Ugrijte ulje u loncu srednje veličine. Kada vam je ulje spremno za prženje (175 stupnjeva ili kada uronite vrh drvene kuhinjske žlice oko koje se stvaraju ravnomjerni manji mjehurići ulja) smanjite vatru na laganu.
Stavljajte najviše 3 do 4 krafne istovremeno. Stavljajte na ulje onu stranu krafne koja je bila gornja kako bi donjoj strani tijesta koja je stajala na radnoj površini dali vremena da se digne. Ovako će vam krafne biti istog izgleda s obje strane.
Poklopite lonac samo dok pržite prvu stranu. Lagano odignite krafnu s ulja, ako je poprimila rumenu boju okrenite je na drugu stranu. Sada ne poklapajte lonac. Pripazite da vam krafna porumeni, ali da pritom ne potamni previše. Dovoljno je do 2 minute prženja, ali ovo ovisi o vašoj vatri i zagrijanosti vašeg ulja.
Krafne izvadite na pripremljeni kuhinjski papir kako bi se ocijedio višak masnoće s njih. Nakon punjenja ih pospite šećerom u prahu.
Ako želite krafne posute šećerom i cimetom, pripremite posudu u koju uspite 150 g šećera i 2 žlice cimeta. Krafne odmah stavljajte u pripremljenu posudu te ih uvaljajte s obje strane.
Krafne možete puniti tako da punjenje stavite u dresir vrećicu s uskim nastavkom za punjenja ili da se koristite slamkom. Krafne možete puniti bočno ili po sredini.
Ako ih punite bočno, tada ih složite okomito zabodite vrh nastavka za punjenje i istisnite malo nadjeva.
Ako ih punite na vrhu, tada nastavak zabodite u sredinu gornjeg dijela krafne i istisnite malo nadjeva.
Ako koristite čvršće kreme poput one od vanilije ili druge po vašem izboru, možete zarezati crtu na gornjoj strani krafne (oko 3 centimetra dužine) pa krafnu napuniti kremom.
---
Ako krafne želite peći rano ujutro, tijesto možete pripremiti večer prije. Napravite sve do 4. koraka u pripremi (zamijesite tijesto i pustite da odmori 1-2 sata, odnosno dok se ne udvostruči), zatim ga lagano pritisnite kako bi izašao zrak te zdjelu prekrijte prozirnom folijom i spremite u hladnjak. Kada tijesto izvadite iz hladnjaka odmah je spremno za valjanje i oblikovanje. Nastavite s korakom broj 4 iz pripreme.
Ako nemate nastavak za punjenje krafni upotrijebite slamku. Slamku otkidajte na 5 centimetara dužine i postavite je na vrh dresir vrećice kojoj ste otkidali mali komadić kako bi slamka prošla. Ako nemate dresir vrećicu možete upotrijebiti prozirnu vrećicu za domaćinstvo (onu za pohranu ili zamrzavanje hrane).
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13. svibanj 2024 04:04
