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Krofne

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Level: Intermediate

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Description

A New Year’s Day tradition, Krofne is a Serbian donut without the hole. A silver dime is placed in one of the Krofne before frying. The one who finds the dime gets good luck for the coming year. It is well worth the effort.

Ingredients

  • 7 cups Flour Plus More For Flouring Your Surfaces
  • 1 Tablespoon Instant Or Rapid Rise Yeast
  • 1 cup Milk
  • 1 cup Water
  • ¼ cups Sugar
  • 2 teaspoons Salt
  • 4 ounces, weight Unsalted Butter, Cut Into Chunks
  • 3 whole Eggs
  • ½ gallons Vegetable Oil

Preparation

Blend 7 cups flour and yeast in a large bowl. Set aside.

Combine milk, water, sugar, salt and butter in a saucepan over medium heat. Use a thermometer and heat the mixture until the liquids register between 110 – 120 F. Pour liquids into the flour and yeast mixture and beat with a wooden spoon until the mixture in blended and sticky. Then mix in the eggs.

Generously flour a work surface and dump the dough onto the floured surface. Knead for about 5 minutes, adding flour a little at a time until the dough is smooth and slightly sticky.

Lightly grease a bowl with oil. Place the dough in the bowl and flip it over so that the entire surface of the dough is covered in oil. Place the dough in a warm part of the kitchen and allow it to rise until it is doubled in size. When the dough has doubled in size, place it on a floured work surface and punch it down. Knead for a couple of minutes. Use a rolling pin to roll out the dough until it is about 1/2” thick. Using a 2.5” circle cookie cutter dipped in flour, cut the dough into rounds

Transfer each dough round onto a parchment paper lined cookie sheet.
Let the dough rounds sit on the pan and rise for 30 minutes.

Heat the oil in a fryer to 350 F. Once the oil is hot, add a few of the doughnuts. Fry doughnuts until light brown, flipping them over after about 2 minutes. Drain the finished doughnuts on paper towels. Dust generoulsy with powdered sugar. Repeat the frying process with the remaining dough.

Can be served with your choice of jams.

One Comment

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Chocolada Obsessed on 1.18.2012

I’m so glad that you posted this recipe! Both my parents are from the former Yugoslavia and my Grandmother used to always make these for us. I never got the chance to get this recipe and many other Serbian recipes before she passed. I’m just glad someone here did and hope to see many more :)

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