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Bosnian Krofne
Doughnuts
Krofne are a beloved Bosnian version of doughnuts, fluffy on the inside and lightly crisp on the outside, typically filled with jam or cream and dusted with powdered sugar. They are a popular treat for holidays and special occasions.
đ§ Ingredienser
- 5.5 cups All-purpose flour(plus more for dusting)
- 4 tsp Active dry yeast
- 2 cups Milk(lukewarm)
- 3 large Eggs(room temperature)
- 2 tbsp Sugar(for the dough, plus more for topping)
- 1 tsp Salt
- 0.25 cup Vegetable oil(for the dough, plus more for frying)
- 1 tsp Lemon zest(optional)
- 1 cup Powdered sugar(for dusting)
- 2 packets Vanilla sugar(optional, to mix with powdered sugar)
- Jam or cream(for filling (optional))
đšâđł Instruktioner
- 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
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
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
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
Punch down the dough and transfer it to a lightly floured surface. Roll it out to about 1/2 inch thickness.
- 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
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
Fry for 1-2 minutes per side, until golden brown. Remove the krofne with a slotted spoon and drain on paper towels.
- 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.
đĄ Proffstips
- âEnsure your yeast is active by checking for foam after proofing.
- âDo not overcrowd the pot when frying; this will lower the oil temperature and result in greasy doughnuts.
- âFor extra fluffy krofne, some recipes suggest a second rise after punching down the dough.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Fill with various jams (apricot, plum, strawberry) or pastry cream.
- Add a pinch of nutmeg or cinnamon to the dough for extra flavor.
- Top with a simple glaze made from powdered sugar and milk.