Warning: this recipe may take a bit more time and skill to make perfect krafne!
It will take you about three to four hours to do them.
With this caveat let us start. Mix together milk, egg yolks, sugar, salt,
grated lemon skin and vanilla sugar. Mix it warm and pour gradually onto flour,
add melted butter and beaten egg whites, add the yeast and rum. Work the mix
very well with a wooden spoon, until the dough does not stick to the bowl and
spoon any more. While hitting the dough with the spoon make sure the dough does
not get raised to high to avoid getting too much air into the dough or the
Krafne will get a hole in the middle and will be too dry. We cover the dough
with a kitchen towel and let it rise.
We take the risen dough and put it on well floured top. Roll into a half inch
thick roll and cut into 2 inch pieces. Take each piece of dough and put a spoon
of marmalade on one half of the piece. Close the piece with the other half,
flatten, and cut off the edges. Repeat with other pieces until you run out of
dough. Leave the pieces on a well floured top, cover with kitchen towel and
let rise.
While doughnut pieces rise, put oil in a pot two inches deep. Start with one
doughnut to check out if the oil has the right temperature and that the dough
has risen enough. If the conditions are right the krafne will float in the
middle. Close the lid. After the lower half gets golden brown, roll the krafne
over in oil and leave the lid open, until the other half becomes golden as
well.
When done remove from oil and drain oil by putting the krafne on a strainer.
Serve while warm with some confectioner's sugar on top. Remember that krafne
are never served on top of each other.
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