👨‍🍳 조리법

1. 1

   In a small bowl, combine 1/2 cup of the lukewarm milk with the yeast and a pinch of sugar. Let it rest for 5-10 minutes until it becomes foamy.

2. 2

   In a large mixing bowl or stand mixer, combine the remaining milk, eggs, oil, sugar, salt, and lemon zest (if using). Whisk or mix until well combined.

3. 3

   Add the activated yeast mixture to the wet ingredients. Gradually add the flour, mixing until a soft, slightly sticky dough forms. Knead for about 5-10 minutes until the dough is smooth and elastic.

4. 4

   Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

5. 5

   Punch down the dough and transfer it to a lightly floured surface. Roll it out to about 1/2 inch thickness.

6. 6

   Cut out circles using a 3-inch cookie cutter. Place the cut dough rounds on a floured surface, cover them, and let them rise for another 20-30 minutes.

7. 7

   Heat about 3 inches of oil in a deep pot or Dutch oven to 350-375°F (175-190°C). Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pot.

8. 8

   Fry for 1-2 minutes per side, until golden brown. Remove the krofne with a slotted spoon and drain on paper towels.

9. 9

   While still warm, roll the krofne in powdered sugar mixed with vanilla sugar (if using), or dust generously. If desired, use a piping bag to fill them with jam or cream.