Krofne
User Reviews
5
4 reviews
Excellent
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Prep Time
1 hr
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Cook Time
30 mins
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Resting Time
1 hr 30 mins
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Total Time
1 hr 30 mins
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Servings
18 donuts
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Course
Dessert
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Cuisine
Eastern European
Krofne
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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
- 4 cups flour
- 2 tablespoons active dry yeast
- 3 tablespoons caster sugar
- 1 cup milk more or less, warm
- 1 egg
- 2 egg yolk
- 4 tablespoons vegetable oil
- 2 tablespoons rum (or Cognac)
- 2 teaspoons vanilla sugar
- 1 teaspoon salt
- lemon zest of one
- vegetable oil (for frying)
For the decor
- sugar (or icing sugar)
Equipment
- Stand mixer
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.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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