{"id":9607,"date":"2023-03-02T12:39:48","date_gmt":"2023-03-02T11:39:48","guid":{"rendered":"https:\/\/bakeme.com.hr\/?p=9607"},"modified":"2023-03-02T12:39:48","modified_gmt":"2023-03-02T11:39:48","slug":"long-john-krafne","status":"publish","type":"post","link":"https:\/\/bakeme.com.hr\/?p=9607","title":{"rendered":"LONG JOHN KRAFNE"},"content":{"rendered":"<p>Zavr\u0161ila je velja\u010da i karneval, ali krafne su i dalje moja omiljena pr\u017eena tijesta. Osim onih klasi\u010dnog oblika, mo\u017eete ih raditi i duguljaste. Podsje\u0107aju na eklere i zovu se Long John.<\/p>\n<p>&nbsp;<\/p>\n<p>Uglavnom se pune pekmezom i tu\u010denim vrhnjem, ali mo\u017eete ih, ba\u0161 kao i bilo koje druge krafne puniti s bilo kojom kremom.<\/p>\n<p>Priprema im je identi\u010dna kao i okruglim krafnama, osim oblikovanja. Ja ih ponekad radim i s \u010dokoladnim ganacheom tako da cijelu gornju stranu umo\u010dim u kremu.<\/p>\n<p>&nbsp;<\/p>\n<p>Recept za tijesto je onaj iz Bread Ahead londonske pekare, a dobila sam ga na njihovoj radionici krafni i vjerujte mi, to je to! Ovo su THE KRAFNE.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9610\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-2.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-2.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-2-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9611\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-5.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-5.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-5-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9613\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-6.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-6.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-6-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9614\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-7.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-7.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-7-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9618\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-11.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-11.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-11-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9620\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-13.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-13.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-13-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<blockquote>\n<h3>LONG JOHN KRAFNE<\/h3>\n<\/blockquote>\n<h5>SASTOJCI ZA 12 LONG JOHN KRAFNI<\/h5>\n<ul>\n<li>340 g bra\u0161na (manitoba tip 0 ili namjensko za dizana tijesta) &#8211; ako nemate nijedno onda koristite glatko<\/li>\n<li>ve\u0107i prstohvat soli (6 g)<\/li>\n<li>1\/2 korice limuna<\/li>\n<li>80 g vode<\/li>\n<li>2 srednja jaja (M veli\u010dina)<\/li>\n<li>10 g svje\u017eeg kvasca ili 6 g suhog<\/li>\n<li>80 g maslaca sobne temperature<\/li>\n<\/ul>\n<p>KREMA<\/p>\n<ul>\n<li>300 ml vrhnja za \u0161lag<\/li>\n<li>2 \u017elice \u0161e\u0107era u prahu<\/li>\n<li>1 \u017eli\u010dica ekstrakta vanilije ili vre\u0107ica vanilin \u0161e\u0107era<\/li>\n<li>200 g pekmeza od malina<\/li>\n<\/ul>\n<p>DODATNO<\/p>\n<ul>\n<li>ulje za pr\u017eenje<\/li>\n<li>200 g caster \u0161e\u0107era<\/li>\n<\/ul>\n<h5>PRIPREMA<\/h5>\n<ol>\n<li>Ako koristite svje\u017ei kvasac umrvite ga u vodi, ako koristite suhi pomije\u0161ajte ga. Sve sastojke osim maslaca pomije\u0161ajte u posudi od elektri\u010dnog miksera ili obi\u010dnoj posudi. Mijesite tijesto 8-10 minuta.<\/li>\n<li>Sada dodajte 1\/4 maslaca, nastavite mijesiti sve dok se maslaca ne pove\u017ee, dodajte drugu \u010detvrtinu, opet mijesite dok se ne pove\u017ee, dodajte tre\u0107u \u010detvrtinu te na kraju i zadnji komad maslaca.<\/li>\n<li>Nastavite mijesiti jo\u0161 5-10 minuta, odnosno dok vam tijesto ne postane glatko i elasti\u010dno.<\/li>\n<li>Tijesto prebacite u pobra\u0161njenu posudu, pokrijte poklopcem ili prozirnom folijom te ostavite da se udvostru\u010di.<\/li>\n<li>Udvostru\u010deno tijesto kratko premijesite, ponovo poklopite te spremite u hladnjak preko no\u0107i ( 8 sati ili vi\u0161e).<\/li>\n<li>Sutradan tijesto izvadite iz hladnjaka te izre\u017eite komade te\u017eine 50 g.<\/li>\n<li>Pripremite papiri\u0107e za pe\u010denje na koje \u0107ete staviti Long John krafne da se di\u017eu. Papir za pe\u010denje izre\u017eite pravokutnike okvirnih dimenzija 12 x 5 cm. Ovo mo\u017eete napraviti i na pobra\u0161njenom limu ili stolu, ali ovako \u0107e vam biti lak\u0161e rukovati.<\/li>\n<li>Svaki komad oblikujte u kuglicu, a potom izdu\u017eite u oblik valjka. Du\u017eina mojih Long John krafni je oko 8 cm.<\/li>\n<li>Tijesto postavite na pripremljene papire za pe\u010denje, lagano pobra\u0161nite ili po\u0161pricajte uljem u spreju (lagan sloj) i prekrijte prozirnom folijom ili \u010distom kuhinjskom krpom. Foliju nemojte zatezati, bitno je da tijesto ima prostor za rast.<\/li>\n<li>Ostavite na sobnoj temperaturi dok se ne uduplaju, oko 2 sata.<\/li>\n<li>Sada ulje ugrijte na 160 stupnjeva pa stavljajte krafne s gornjom stranom u ulje, pokrijte lonac poklopcem.<\/li>\n<li>Pecite 2 minute, otklopite, okrenite krafne i nastavite pe\u0107i jo\u0161 2 minute. Sada ne otklapajte.<\/li>\n<li>Pr\u017eene Long John krafne izvadite na papirnate ru\u010dnike kako bi se upio vi\u0161ak masno\u0107e.<\/li>\n<li>Za kremu stucite vrhnje za \u0161lag s dvije \u017elice \u0161e\u0107era u prahu, dodajte ekstrakt vanilije ili vanilin \u0161e\u0107er. Tu\u010deno vrhnje stavite u slasti\u010darsku vre\u0107icu. Ja sam koristila zvjezdasti otvor, a poslu\u017eit \u0107e bilo koji okrugli ili samo vre\u0107icu odre\u017eite dnu na 1 cm \u0161irine. Pekmez tako\u0111er stavite u vre\u0107icu i napravite mali otvor (lak\u0161e \u0107ete ga nanositi).<\/li>\n<li>Krafne prere\u017eite po du\u017eini, pospite \u0161e\u0107erom u prahu pa lagano ra\u0161irite rez. Ovako \u0107e vam punjenje ostati &#8220;\u010disto&#8221;, a mo\u017eete i na kraju sve posuti \u0161e\u0107erom u prahu.<\/li>\n<li>Slasti\u010darskom vre\u0107icom nanesite sloj pekmeza, pa potom drugom slasti\u010darskom nanesite tu\u010deno vrhnje. Ukrasite tankim slojem pekmeza na vrhu.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Zavr\u0161ila je velja\u010da i karneval, ali krafne su i dalje moja omiljena pr\u017eena tijesta. Osim onih klasi\u010dnog oblika, mo\u017eete ih raditi i duguljaste. Podsje\u0107aju na eklere i zovu se Long John. &nbsp; Uglavnom se pune pekmezom i tu\u010denim vrhnjem, ali mo\u017eete ih, ba\u0161 kao i bilo koje druge krafne puniti s bilo kojom kremom. Priprema [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":9614,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[11,12,3],"tags":[910,285],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2023\/02\/Long-John-blog-7.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pa0eVY-2uX","_links":{"self":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/9607"}],"collection":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9607"}],"version-history":[{"count":2,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/9607\/revisions"}],"predecessor-version":[{"id":9624,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/9607\/revisions\/9624"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/media\/9614"}],"wp:attachment":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}