Krofne (Serbian Doughnuts)
Recipe information
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Cooking:
30 min.
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Servings per container:
36
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Source:

Ingredients for - Krofne (Serbian Doughnuts)

1. Flour, or more as needed - 7 cups
2. Rapid-rise yeast - 1 (.25 ounce) package
3. Milk - 1 cup
4. Water - 1 cup
5. White sugar, divided - ½ cup
6. Salt - 2 teaspoons
7. Unsalted butter, cubed - ½ cup
8. Eggs, slightly beaten - 3 extra large
9. Vegetable oil for frying, or as needed - 1 quart

How to cook deliciously - 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.