Serbian Doughnuts (Krofne)
Serbian krofne, a traditional doughnut, are deep-fried and commonly dusted with sugar, often enjoyed before Great Lent or throughout the year.
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Instructions
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Heat oil to 375 F in a heavy-bottomed pot.
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Scald 1 cup milk. Add 4 ounces butter, 1/4 cup sugar, and 2 teaspoons salt, stirring to dissolve butter, then cool to 110 F.
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Dissolve active dry yeast in 1 cup of 110 F water.
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Combine the cooled milk mixture, yeast mixture, and 3 beaten room-temperature eggs; mix until smooth.
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Gradually add 6 cups all-purpose flour, mixing until the dough is smooth.
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If sticky, transfer the dough to a greased bowl using dampened hands.
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Cover and let the dough rise until doubled; an optional second rise after punching down yields lighter krofne.
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Punch down the dough.
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Roll the dough 1/2-inch thick on a lightly floured surface and cut into 3-inch rounds.
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Cover and let rise for 30 minutes.
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Fry krofne in the hot oil until lightly browned on both sides, turning once.
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Drain on absorbent paper.
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While hot, roll in granulated sugar or dust with confectioners' sugar.