We are back in the kitchen with Baba this week and we are making Krofne!

Krofne are like donuts, but better and Baba makes the best ones… EVER.

Baba has plenty of tips and tricks to share when it comes to these delicious pastries so sit tight and get your flour ready because you are going to want to eat these as soon as humanly possible!

I totally forgot to include a Serbian word of the day, but just listen to Baba and you should be good to go
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Ingredients

Yeast
1 cup warm milk
2 tsp. Yeast
2 tsp. Sugar
2 tsp. Flour

Other Ingredients
2 eggs
Zest from 1 lemon
70g butter
½ cup sugar
1 kg. Flour
2 tsp. Oil
1 tsp. Salt
18g vanilla sugar
1 cup warm milk
1 cup warm water

Toppings
Cinnamon
Sugar

Directions

Start by warming up 1 cup of milk and adding the yeast, sugar, and flour. Let this sit in a warm place for a few minutes to activate.

In a separate bowl, combine the eggs, lemon zest, butter, and sugar. Add this mixture to the flour along with the activated yeast, oil, salt, and vanilla sugar.

Slowly incorporate the warm milk and warm water. You may not need all of it! Continue to knead the dough, adding flour as needed.

Transfer the dough to an oil bowl, cover, and let rise for 3045 minutes or until the dough has doubled in size.
Spill the dough onto a floured surface and gently roll it out. Using a 3.5” round, cut the krofne ad place them on a floured tray. Once they are all cut, cover and let them sit for 1015 minutes.

Over mediumhigh heat, fry the krofne. Immediately begin to cover the krofne with the oil from the pan. Next, cover the krofne with a lid for 10 15 seconds. Uncover and begin to cover them in oil again. After about 2 minutes, flip the krofne and let fry for another 2 minutes. Flip one last time, let them fry for another minute or so and remove.

Place the krofne in a pan lined with paper towel to absorb the extra oil.

Once cooled, dip in sugar and cinnamon.

Prijatno!
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Review and Tips
1. Start with 1 kg of flour and add as needed. The dough should not be sticking to anything!
2. Make the krofne vegan by substituting the milk for water, the butter for margarine, and skipping the eggs!
3. While the krofne fry, cover them with a pot lid to keep the steam in. This will help keep them nice and moist
4. Baba says if the krofne are heavy to hold, they are not cooked all the way through. They should be nice and light!
5. Only dip what you plan on eating! This will make it easier to store!
6. On that note, store them in a plastic container in the fridge, or in the freezer. When you’re ready to enjoy, warm them up for a few seconds in the microwave and enjoy!
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0:00 Intro
1:18 Activate Yeast
2:35 Preparing the wet ingredients
3:51 Making the dough
9:55 Cutting and shaping the krofne
12:49 Frying the krofne
15:43 Taste Test + Review
18:26 Conclusion + Bloopers
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