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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Krofne ( Serbian Doughnuts ) Recipe

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This recipe for Krofne ( Serbian Doughnuts ) is from Momirovic 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:  
1 cup scalded milk
4 oz. butter ( 1 stick )
1/4 cup sugar
2 tsp. salt
1 package active dry yeast
1 cup 110- degree water
3 large slightly beaten room-temperature eggs
6 cups all-purpose flour
oil for frying
Granulated or confectioners sugar
Directions:
Directions:
Scald 1 cup milk and add 4 oz. butter, 1/4 cup sugar and 2 tsp. Salt, stirring to dissolve the butter. Cool to 110 degrees. Meanwhile, dissolve 1 package ( 2 1/4 ) tsp. active dry yeast in 1 cup 110 degree water.
In a large bowl or stand mixer fitted with dough hook, place milk mixture, yeast mixture and 3 large slightly beaten room-temperature eggs, mixing until smooth. Add 6 cups all-purpose flour graduall, mixing until smooth. The dough might be sticky. If so, use slightly dampened hands to transfer it to a greased bowl.( don't add more flour ) Cover and let rise until doubled. For extra-light krofne, some cooks punch down the dough and let it rise a second time until doubled.
Punch down dough and roll 1/2 inch thick on a lightly floured work surface. Cut with a 3 inch round cutter or glass and let rise, covered about 30 minutes.
Heat oil to 375º in a heavy-bottomed pot or Dutch oven. Use a deep-frying thermometer to make sure temperature is accurate.
Fry krofne in hot oil until lightly brown on both sides, turning only once. Drain on paper towels. While still hot roll in granulated sugar or dust with confectioners sugar.
Number Of Servings:
Number Of Servings:
3 dozen Serbian Doughnuts
Personal Notes:
Personal Notes:
George Sr. doesn't remember Grandma or Grandpa Momirovic ever making these but remembers going to a bakery in Akron during Lent and buying them.

 

 

 

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