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Krofne

Author: Christopher Kosovich

Ingredients

  • 1 cup milk
  • 1 cup water
  • 1/4 cup sugar
  • 2 tsp salt
  • 1 stick butter
  • 3 eggs
  • 1 packet active dry yeast
  • 6 cups flour

Instructions

  • Scald milk, water, and butter; before it boils, add sugar and salt.
  • Keep stirring so it does not burn.
  • Cool.
  • When lukewarm, add slightly beaten eggs and yeast.
  • Keep beating until smooth; add flour gradually and work until all four is used; if sticky, add more flour.
  • Butter bowl; put batter in it and cover.
  • Let rise and work once more; let rise again.
  • Roll out 1/2 inch thick and cut with doughnut cutter; let rise 1/2 hour.
  • Fry in 350 degree oil until lightly brown and roll in sugar or dust with powdered sugar.

Notes

This recipe comes from the St. Sava cookbook. The recipe was submitted by Vi Sekulich.
The original recipe called for 1 oz. yeast, but I changed it to only being one packet of active dry yeast.
I made this as a half and the consistency of the dough is close to my favorite memories of this serbian style donut, but I may need to adjust some things to get the right texture, especially if I make it as a half-order.