Krofne

Name: Krofne
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 18 donuts
Ingredients: 4 cups flour; 2 tablespoons active dry yeast; 3 tablespoons caster sugar; 1 cup warm milk; 1 egg; 2 egg yolks; 4 tablespoons vegetable oil; 2 tablespoons rum; 2 teaspoons vanilla sugar; 1 teaspoon salt; zest of one lemon; vegetable oil; sugar; Stand mixer

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5.0

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Prep Time
1 hr
Cook Time
mins
Resting Time
1 hr 30 mins
Total Time
1 hr 30 mins
Servings
18 donuts
Course
Dessert
Cuisine
Eastern European

Krofne

Parker Hill

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Krofne (krafne or krafna) is a Croatian and Serbian donut served especially before the beginning of the Great Lent and during the carnival.

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Ingredients

Servings

4 cups flour
2 tablespoons active dry yeast
3 tablespoons caster sugar
1 cup warm milk (more or less)
1 egg
2 egg yolks
4 tablespoons vegetable oil
2 tablespoons rum (or Cognac)
2 teaspoons vanilla sugar
1 teaspoon salt
zest of one lemon
vegetable oil (for frying)

For the decor

sugar (or icing sugar)

Equipment

Stand mixer

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Instructions

In a large bowl, combine the yeast and 1 teaspoon caster sugar in ½ cup (150 ml) warm milk.
Let it foam for 15 minutes.
In another large bowl, whisk the egg, egg yolks, remaining caster sugar, oil, rum and vanilla sugar until fluffy.
In the bowl of a stand mixer, add the flour.
Dig a well in the center of the flour and pour in the yeast mixture and the second beaten egg mixture.
Add the lemon zest.
Using the dough hook, start kneading the dough at low speed.
Gradually add the rest of the warm milk. Depending on the flour, it will need more or less milk.
Knead for 1 minute and finally add the salt.
Increase the speed of the stand mixer and knead at medium to high speed for 5 minutes.
At this stage, the dough should be sticky but compact and must come off the edges of the bowl.
Transfer the dough to a floured work surface and continue kneading by hand while rolling the dough.
If necessary, add a little flour to obtain a smooth, non-sticky dough.
Cover the dough with a cloth and let it rise for one hour at room temperature and away from drafts.
Cut out 18 x 4-inch (10 cm) circles of parchment paper.
When the dough has risen, transfer it to a floured work surface and knead it briefly.
Spread the dough to a thickness of about ½ inch (1,25 cm).
Cut 2-inch (5 cm) circles with a cookie cutter and place the circles, spaced, each on a circle of floured parchment paper.
Assemble the rest of the dough and form new donuts until all the dough is used.
Let the donuts rise for 15 minutes at room temperature and away from drafts.
Add about 6 cups of oil into a medium-sized deep frying pan and heat to a temperature of 350 F (170 C).
Using the parchment paper, slide each circle of dough into the hot oil and fry the donuts on both sides while maintaining the oil at a temperature of 350 F (170 C) until they are golden brown.
Place the fried donuts on paper towels.
Generously sprinkle caster sugar (or icing sugar) onto the donuts.

Notes

The donuts can be served nature or filled. In addition to jam, the donuts can be garnished with vanilla custard or chocolate spread.
They can also be covered with chocolate icing as well as sprinkles.
There are two ways to fill the donuts. By cutting them in half or by using a syringe to inject the filling.