RCI-SN.002.0119

Croatian Bow Knots

Origin: CroatianPeriod: Traditional

Croatian Bow Knots are a traditional fried or baked pastry from Croatia, prepared from a simple dough of butter, eggs, flour, milk, and salt, then shaped into characteristic twisted or knotted forms before cooking. The dough yields a light, tender crumb with a delicately crisp exterior, and the pastries may be served in either sweet or savory presentations depending on regional custom. Known throughout the Adriatic and Balkan culinary traditions, they represent a class of shaped festival breads and fried doughs common to Central and Southeastern European cuisines.

Cultural Significance

Bow knots of this type are closely associated with Croatian carnival season and festive occasions, particularly the period of Poklade or Fašnik preceding Lent, during which fried pastries and sweets hold special cultural importance. Similar knotted and twisted pastries appear across neighboring Slovenian, Serbian, and Hungarian traditions, reflecting the shared culinary heritage of the former Habsburg and wider Balkan regions. Their preparation is often considered a domestic art passed down through generations, with family recipes varying subtly by region and household.

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Defining Characteristics

  • Deep-fried dough
  • Carnival season pastry
  • Twisted knotted shape
  • Light crisp texture
  • Butter and egg enriched
  • Central European tradition

Also Known As

  • Krafne
  • Uštipci
  • Fašničke fritule
  • Hrustule
  • Kroštule

Cuisines

Recipe

RCI-SN.002.0119.001 — Croatian Bow Knots
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate

Ingredients

Method

1
In a large mixing bowl, combine flour and salt, then cut in softened butter until the mixture resembles coarse crumbs.
5 minutes
2
Beat the eggs lightly and add them to the flour mixture along with the milk, stirring until a smooth, pliable dough forms.
5 minutes
3
Turn the dough out onto a lightly floured surface and knead gently for 2 to 3 minutes until the dough is smooth and elastic.
3 minutes
4
Wrap the dough in plastic wrap or cover with a clean cloth and allow it to rest at room temperature.
20 minutes
5
On a floured surface, roll the rested dough out to approximately 3 mm thickness, then cut it into strips roughly 2 cm wide and 10 cm long.
10 minutes
6
Make a small slit in the center of each strip and pull one end of the strip through the slit to form a bow knot shape.
10 minutes
7
Heat oil in a deep pan to 175°C (350°F) and fry the bow knots in batches, turning once, until they are golden and crisp on both sides.
4 minutes
8
Remove the fried bow knots with a slotted spoon, drain them on paper towels, and dust generously with powdered sugar before serving.
3 minutes

What Makes This Variant Distinct

  • Original variant
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