Krofne (Serbian Doughnuts)

1 . Stage

Mix flour and yeast together in a large bowl.

2 . Stage

Mix together milk, water, 1/4 cup sugar, and salt in a saucepan over medium-low heat. Add butter and heat until melted and mixture is 110 degrees F (43 degrees C).

3 . Stage

Pour warmed milk mixture into the flour mixture and stir to combine. Add eggs and mix until incorporated; dough will be very sticky.

4 . Stage

Place dough on a generously floured surface. Knead for about 5 minutes, adding more flour as necessary, until dough is smooth and just a bit sticky.

5 . Stage

Transfer to an oiled bowl and flip, to make sure all surfac30s are coated with oil. Cover loosely with plastic wrap, then cover with a dish towel. Place in a warm part of your kitchen and let rise until doubled in size, about 1 hour.

6 . Stage

Transfer dough to a floured work surface. Punch it down and knead for 1 minute. Roll dough to a 1/2-inch thickness and cut out circles with a 3-inch cookie cutter. Place circles on parchment paper and let rise for 30 minutes.

7 . Stage

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, slowly add doughnuts. Fry until light brown on both sides, 3 to 4 minutes, flipping halfway through. Place doughnuts on a wire rack to drain slightly. Repeat with remaining doughnuts.

8 . Stage

Place remaining 1/4 cup sugar in a bowl. Roll warm doughnuts in the sugar to coat.