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Kropa or Yeast Donuts Recipe

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This recipe for Kropa or Yeast Donuts is from From Our Hearts & Table The Bungart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 egg yolks
1 c warm milk
1 T. or 2 pks.dry yeast
½ c. sugar
1 tsp. salt
1 tsp. vanilla (optional
¼ c. oil
4 c. flour
Directions:
Directions:
Dissolve yeast in warm milk, add sugar, egg yolks, oil, and vanilla. Mix in 2 cups flour and then add salt. Add remaining flour and knead. If mixture is sticky, add small amount of flour just to work easier. Dough must be very soft. Form 2 balls of dough and cover with plastic wrap on flour surface. Allow to rest and rise for 40 min. in warm place. Roll out dough to 1-2 inch thick, cut with circle (donut size) cutter. Place donuts on floured surface and cover with light towel and allow to rise 30 min. Make sure they are free from draft. Using veg. oil, deep fry Krapa by lightly tearing a hole in center of donut as you drop in 375ºoil. Turn when lightly golden and fry other side, drain well and dust with powdered sugar, regular sugar-cinnamon, or glaze. Mom would put sugar in paper sack and put 3-4 in and lightly shake sack.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
About 2 hours
Personal Notes:
Personal Notes:
Mom made these so often. We had them on cold winter days with canned huckleberries, devouring them until our tongues were blue and stomach full. Good memories!

 

 

 

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