By the way, do you still scald milk?
Makes about 3 dozen Serbian Doughnuts - Krofne
Prep Time: 1 hour, 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour, 50 minutes
- 1 cup scalded milk
- 4 ounces (1 stick) butter
- 1/4 cup sugar
- 2 teaspoons salt
- 1 package active dry yeast
- 1 cup 110-degree water
- 3 large slightly beaten eggs
- 6 cups all-purpose flour
- Oil for frying
- Granulated or confectioners' sugar
- Scald milk and add butter, sugar and salt, stirring to dissolve the butter. Cool to 110 degrees. Meanwhile, dissolve the 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 eggs, mixing until smooth, add flour gradually, mixing until smooth. The dough might be sticky. If so, use slightly dampened hands to transfer it to a greased bowl. 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 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 temperature is accurate. NOTE: Always use caution when working with hot oil, especially around children. Have a fire extinguisher designed for grease fires at the ready.
- 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.