Krapfen was probably the first European-style doughnut to appear, followed by similar varieties in other countries. These pastries are traditionally prepared with leavened dough that is deep-fried until golden and crispy on the outside, while they remain soft, light, and airy on the inside.
Though krapfen can be prepared plain, they are most often filled or topped with jams, and vanilla or chocolate custards, while the top is usually dusted with powdered sugar or drizzled with chocolate. The origin of the word krapfen dates back to 9th century, and the recipes in German can be found as early as the 14th century.
MOST ICONIC Krafne
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Fritule are traditional Croatian version of sweet, round fritters. They are prepared with a basic yeasted dough which incorporates eggs, flour, milk, butter, and sugar. Different varieties often employ raisins, grated apples, yogurt, and baking powder.
The thick, buttery base is usually enriched with strong vanilla and citrus flavors, which give these small fritters a pleasant aroma and a distinctive flavor. The secret ingredient in the preparation of these miniature doughnuts is brandy. Rum, local fruit liquors, or strong spirits can all be incorporated into the velvety dough.
MOST ICONIC Fritule
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Jabuke u šlafroku is a traditional, old dish that is a typical representative of Croatian comfort food. It is prepared by dipping thinly sliced apples in a batter consisting of flour, eggs, milk, and vanilla sugar. The concoction is then fried in hot oil until the apples turn golden-brown on the exterior.
After frying, the apples are often dusted with cinnamon or powdered sugar for extra flavor. The unusual name of the dish means apples in a bathrobe, referring to the fact that the apples are 'dressed' in a crispy external layer. And although it's not a traditional pairing, it's recommended to serve the dish with vanilla sauce on the side.
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Kroštule are traditional Croatian pastries originating from the regions of Istria and Dalmatia. They are made by deep-frying ribbon-shaped dough. The dough consists of flour, sugar, egg yolks, oil, and milk. It is traditionally flavored with lemon zest, limoncello, or orange liqueur.
Kroštule are sprinkled with powdered sugar while they are still warm. Nowadays, these deep-fried pastries are typically associated with the festive carnival season.
MOST ICONIC Kroštule
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Istarske parene fritule are traditional Croatian sweet fritters originating from Istria. The fritters are made with a combination of flour, sugar, butter, eggs, chocolate, raisins, wine, rakija, vanilla sugar, hazelnuts, apples, milk, orange zest, lemon zest, oil, salt, and powdered sugar.
Ground hazelnuts are cooked in milk and mixed with flour while the mixture is constantly stirred. Once cooled, the concoction is mixed with grated apples, grated chocolate, raisins, sugar, vanilla sugar, salt, orange and lemon zest, wine, rakija, butter, and eggs.
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Grašnjaki is a festive sweet treat originating from Rukavac, a small place located above the Croatian city of Opatija. These little fritters are filled with a combination of local chestnuts (maruni), butter, cinnamon, sugar, and a bit of melon liqueur.
The dough is traditionally made with flour, eggs, salt, sugar, vanilla sugar, yeast, milk, and margarine. Once filled, these fritters are fried in hot oil, then dusted with powdered sugar. Although grašnjaki are so delicious that some wish to prepare them at least once a month, they are especially popular during the carnival season and Christmas.
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Pršunate is a festive Croatian dish originating from the region of Dalmatia. In the past, pršunate were typically prepared during the carnival season. These sweet treats are made by combining flour, eggs, water, milk, sugar, and salt.
The dough is picked up with a spoon and dropped into hot oil. After the dough has been fried, pršunate are sprinkled with powdered sugar.
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Kovrtanji is an old Croatian dessert originating from the Slavonija region. These ring-shaped donuts are usually made with a combination of flour, yeast, sugar, milk, eggs, oil, and salt. Once prepared, the dough is cut into circular shapes and left to rest and rise.
It is then pressed in the middle with one's fingers in order to create a hole. The donuts are fried in pork fat on both sides until golden, and then drained on paper towels. Each kovrtanj is finally sprinkled with coarse sugar and served warm. In the past, kovrtanji were popular during the carnival season.
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Kuhan-pečen (lit. Cooked-fried) is a Croatian dessert consisting of eggs, yeast, milk, cream, fat, salt, sugar, and flour. When the dough has risen, it is rolled, cut with a glass, then deep-fried until golden brown. It is then dunked in boiling water, taken out of it, and rolled in granulated sugar which is sometimes combined with vanilla sugar.
Kuhan-pečen is then left to dry before consumption. This delicious dessert is also known as macanci and mrazovci.
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