Kroštule are one of the most popular sweets in Croatia. They are a part of Croatian traditional cuisine and they are present on the gastronomic scene for so long, that each Croatian region has its specific recipe for their preparation.
The differences are small, but they certainly contribute to the final flavors. And today we’ll check out a simple Krostule recipe – my favorite – which I am sure you will also love.
Kroštule are a simple dessert – one of the easiest Croatian dishes I know, but also one of the most delicious. They present knotted dough fried in the oil and covered in powdered sugar.
So, what makes them unique? Probably their interesting shape and sweetness. But let’s be real, who can resist a crunchy and sweet snack?
Kroštule were a part of everyone’s childhood so no wonder they are cherished for generations and generations. But before we dive into kneading and frying, let’s talk more about kroštule’s origin, history, and variations of preparation!
Italian Sweet, Croatian Heritage
Italy is a country of many wonders. Kroštule are one of them. Crostoli came from Italy to the Croatian coast – Istria, Kvarner, and Dalmatia.
But not only there, kroštule spread to France, Poland, Greece, and the rest of the world. Each country took the basis of the preparation and then added some new and unique ingredient that is specific for that country and region.
Due to that, you’ll probably never taste the same recipe while visiting different European countries. But to help you out, here is a short list with kroštule’s different names so you know what to ask for while traveling!
- Czech Republic – boží milosti
- Denmark – klejner
- France – bugnes, merveilles
- Greece – diples
- Italy – crostoli, galani, grostoli
- Poland – faworki
- Slovakia – čeregi
- Slovenia – flancati
- Sweeden – klenäter
- England – Angel wings
Okay, enough traveling through Europe, let’s go back to Croatia!
From the moment kroštule came to Croatia, they become quite popular and today, they are prepared in the whole country, not only on the coast.
But the interesting thing is that in each region, they are prepared in a different way and by different recipes.
And to be honest, that’s why kroštule are so unique and special – each region added something new and unique to the recipe so in the end, it became a part of their tradition, as well as a part of Croatian heritage.
Different Ingredients, The Same Delicious Result
The preparation of kroštule is actually quite simple. There is a traditional, basic recipe that requires just a couple of ingredients in order to make crunchy and sweet kroštule.
The most important thing while making kroštule is the dough. Once you get a firm dough by kneading, it needs to rest for at least 2 hours.
After that, it needs to be rolled out thinly so kroštule are crunchy after frying. Of course, if you make kroštule a bit thicker, that shouldn’t be the problem – you’ll only need to fry them a bit longer in order to bake them, as well as to make them crunchy.
These are just basic instructions that need to be highlighted since they are the key to making the best kroštule!
When it comes to the recipes from around the country – they differ only by one ingredient.
For example, on the island of Brač, kroštule are made with kvasina (acid), in Hvar, they are made with brandy, in Istria, the dough is enriched with white wine, while classic Dalmatian kroštule are made with limoncello-flavored dough!
All the variations of the recipes are the reason why kroštule are also called hroštule, “thorn undies” (Croatian poderane gaće), and fanjki.
But let’s just start with the basic recipe! After that, you can add whichever ingredient you think is suitable for your palate – you are your own baking chef! Now let’s start kneading and baking!
- 5 eggs
- 5 tbsp butter
- 5 tbsp sugar
- 1/2 baking powder
- 1 vanilla sugar
- pastry flour
- 3 tbsp brandy
- 2 tbsp rum
- a bit of salt
- powdered sugar
Take a bigger bowl and mix eggs with vanilla sugar and sugar. Melt the butter and add it to the mixture. Add baking powder and a bit of flour too. Mix all the ingredients.
Once you get a nice, yellow mixture and the sugar is melted, add a pinch of salt, brandy, and rum. Mix everything again.
Now, keep adding flour and mix it with the mixture until you get a nice, firm dough.
Once you get the dough, place it on the floured table. Start kneading it and make a nice round ball. Coat it with the cloth and let it rest for at least 2 hours.
Put the dough on the floured table again. Roll it out thinly. Cut the dough into strips and then those strips in half. Start knotting them.
In case you want a different shape, you can always cut the dough into pillows, squares, and more.
Heat up the oil and start frying the knots. Depending on the thickness of the dough, it shouldn’t take too much time to fry kroštule. They are done once they get that nice, golden color. After that, lay them on the paper napkin and sprinkle them with powdered sugar.
And that’s it! Isn’t it simple? And not to mention how delicious!
These instructions are for the basic and traditional recipe and kroštule are just amazing in the end!
Just make sure to let the dough rest for a couple of hours and then roll it out thinly. When it comes to shaping, knotting is probably one of the most recognizable ways to go with, but you can always make kroštule in the shape you want!
Now enjoy these sweets! And if you want more, there’s also something that goes perfectly hand in hand with these – Fritule. Yum!
How do you make kroštule? Oh, and how do you call them in your region? Let us know!