- 250ml full cream milk or Buttermilk
- 100ml mineral or soda water
- 50g melted butter
- 1 egg
- 1 packet dry yeast (7g)
- 1 tbsp white sugar
- 800g plain flour (plus additional flour for kneading)
- Nutella for filling
- Icing sugar for decorating
- Melted chocolate for decorating
1. Heat milk until warm. Add 1 tablespoon of flour and 1 tablespoon of sugar to the milk, and then add the dry yeast. Stir lightly and set aside in a warm place to rise.
2. Once the yeast mixture has risen, pour into a mixing bowl together with the soda water, egg and melted butter. Combine wet ingredients then add the sifted flour. Lightly knead into a soft dough which is no longer sticking to the sides of the bowl (you may need to add a little more flour if dough is too sticky).
3. Sprinkle flour onto a clean surface and roll out dough until approximately ¾ of an inch thick. Cut out the doughnut rounds with a small tea cup. You can choose to cut the doughnuts with a small or large cup, depending on the desired size of your Krofni. Place rounds on a clean tea towel and allow to rise for approximately 20 minutes.
4. Fill a large saucepan or frying pan with about 3 inches of oil (enough for the doughnuts to float and be flipped). Heat oil until just below boiling point. Tip: do not overheat the oil as your doughnuts will turn brown immediately but will be raw inside.
5. Carefully place a few doughnuts in the hot oil (depending on how many can fit, don’t overcrowd them). They will take about 1-2 minutes to cook on each side and they should expand. Using a spoon, gently look to see when they’ve turned a light golden brown colour on the bottom; at which point you can flip them. When both sides are golden, take them out and place on paper towel to absorb any excess oil.
6. Optional: to fill use a piping bag with the smallest tip you have, and fill the bag with Nutella or jam. Use the tip of the piping bag to pierce through the doughnut. Fill it until you feel gentle resistance.
7. Sprinkle with icing sugar and melted chocolate
8. Serve warm