Bakina Krofne (Grandma's Doughnuts)
Soft, fluffy, and slightly sweet yeast doughnuts, traditionally made by grandmothers in Serbia, often filled with jam or cream and dusted with powdered sugar.
🧂 Ingredients
- 500 g All-purpose flour
- 7 g Active dry yeast
- 250 ml Warm milk(around 110°F (43°C))
- 50 g Granulated sugar(for the dough)
- 2 large Eggs
- 50 g Butter(softened)
- 0.5 tsp Salt
- for frying Vegetable oil
- for dusting Powdered sugar
- for filling (optional) Jam or pastry cream
👨🍳 Instructions
- 1
In a small bowl, combine warm milk, yeast, and 1 tsp of sugar. Let it sit for 5-10 minutes until foamy.
⏱️ 10 minutes💡 Tip: Ensures yeast is active. - 2
In a large bowl, whisk together flour and salt. In a separate bowl, beat eggs with the remaining sugar and softened butter until creamy.
⏱️ 5 minutes - 3
Add the foamy yeast mixture and the egg-butter mixture to the flour. Mix until a shaggy dough forms.
⏱️ 3 minutes - 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
⏱️ 10 minutes💡 Tip: Dough should spring back when lightly pressed. - 5
Place the dough in a greased 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.
⏱️ 1.5 hours💡 Tip: A slightly warm oven (turned off) is a good place to let dough rise. - 6
Punch down the risen dough and turn it out onto a lightly floured surface. Roll it out to about 1.5 cm (0.6 inches) thickness.
⏱️ 5 minutes - 7
Using a round cookie cutter (about 6-7 cm or 2.5-3 inches), cut out doughnuts. Place them on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
⏱️ 30 minutes💡 Tip: This second rise makes them extra fluffy. - 8
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 175°C (350°F).
💡 Tip: Use a thermometer for accurate temperature. - 9
Carefully fry the doughnuts in batches for 2-3 minutes per side, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
⏱️ 6 minutes💡 Tip: Do not overcrowd the pot. - 10
Once slightly cooled, dust generously with powdered sugar. If filling, use a piping bag to inject jam or pastry cream into the center.
💡 Tip: Fillings are best added when doughnuts are still warm but not hot.
💡 Pro Tips
- ✓Ensure your milk is warm, not hot, to avoid killing the yeast.
- ✓Proper kneading is essential for a light and airy texture.
- ✓Maintain a consistent oil temperature for even cooking and browning.
- ✓These are best enjoyed fresh on the day they are made.
🔄 Variations
- Add a teaspoon of vanilla extract to the dough for extra flavor.
- Instead of jam, fill with chocolate cream or sweetened cheese filling.
- For a savory twist, omit sugar from the dough and fill with cheese or meat.