These light and fluffy donuts are a sweet, delicious treat.
- 1 cup milk, scalded
- 4 ounces/1 stick butter
- 1/4 cup sugar
- 2 teaspoons salt
- 1 package active dry yeast
- 1 cup water at 110°F
- 3 large eggs at room-temperature, slightly beaten
- 6 cups all-purpose flour
- 4 cups cooking oil for frying
- Garnish: granulated or confectioners' sugar
- Scald 1 cup milk and add 4 ounces butter, 1/4 cup sugar and 2 teaspoons salt, stirring to dissolve the butter.
- Cool to 110 degrees.
- Meanwhile, dissolve 1 package (2 1/4 teaspoons) active dry yeast in 1 cup 110-degree water.
- In a large bowl or stand mixer fitted with the dough hook, place milk mixture, yeast mixture and 3 large slightly beaten room-temperature eggs, mixing until smooth.
- Add 6 cups all-purpose flour gradually, mixing until smooth.
- The dough might be sticky. If so, use slightly dampened hands to transfer it to a greased bowl. Do not add more flour.
- Cover and let rise until doubled.
- For extra-light krofne, 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 1/2 hour.
- Heat oil to 375 degrees in a heavy-bottomed pot or Dutch oven. Use a deep-frying thermometer to make sure the temperature is accurate.
- Fry krofne in hot oil until lightly brown on both sides, turning only once.
- Drain on absorbent paper.
- While still hot roll in granulated sugar or dust with confectioners' sugar.
Photo by Abigail Ginzburg, Kosovo Peace Corps Volunteer 2018-2019
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