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KRAPNE

First cook 3-4 un-peeled potatoes in the water. Then, peel and grate them. Add a mixture of yeast and milk that has been sitting for a while and had a chance to raise a bit. Add pinch of sugar, salt and all-purpose flour, 3-4 yolks, and from egg whites beaten snow with vanilla sugar. Work the whole mixture until you have half-hard dough that you leave to rise. After rising you roll the dough to about 1/2-inch thickness and with metal cookie forms cut out different shapes. Deep-fry the krapne in hot lard. After drying them on paper, cover dm in icing sugar, cinnamon, and vanilla.

 

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Published in the Slovak Heritage Live newsletter Volume 2, No. 1, Spring 1994
Copyright Vladimir Linder 1994 
3804 Yale Street, Burnaby, British Columbia, Canada V5C 1P6
The above article may not be copied, reproduced, republished, or redistributed by any means including electronic, without the express written permission of Vladimir Linder. All rights reserved.