Krofne

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 Instructions

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.