Skip to main content

Krofni (Macedonian Doughnuts)






Ingredients:

  • 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



Method:

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

Comments

Popular posts from this blog

The Magic of Easter

The traditional red, hard-boiled egg is the most prominent symbol of Orthodox Easter. Orthodox Christians will spend Thursday (Veliki Cetvrtok) dying dozens of eggs and decorating them with different colours and designs. However, it must be noted that the first three eggs should be dyed before dawn on Thursday, before Good Friday. It is said that these three eggs will not go rotten for years to come if they are dyed before the sun rises.

The first egg is dedicated to God; the second egg is dedicated to the head of the house or the 'Domakin'; and the third egg is for good luck. The first egg is said to be magical, and is therefore placed next to a religious icon in the house. It is even believed that this egg can cure illnesses. It is for this reason that the housewife or the 'Domakinka' should not attempt to dye these three eggs on an empty stomach. She must eat at least a mouthful of bread, as any eggs dyed on an empty stomach do not bring any luck. It is even believed…

Trilece Cake (Tresleche)

Trilece (3 milk cake)
Image from maminajela.com


Ingredients
6 large eggs100gm caster sugar200gm plain flour1 tbsp baking powder1 tbsp vanillin sugar300ml thickened cream375gm tin of condensed milk800ml milk Optional: 1 small cup of coffee creamer300gm Farsitura Karamela (pictured above) or any caramel glucose syrup or caramel sauce i.e. Nestle Top 'n' Fill
Method
Preheat oven to 180 degrees CelsiusSeparate the 6 egg yolks from the 6 egg whitesWith an electric mixer, beat the egg whites and add the caster sugar and the vanillin sugarBeat on on high until a thick, glossy consistency is reached, then add each egg yolk individually followed by the the baking powder and beat for another minute Stir in the flour with a wooden spoon and combine wellLine a medium sized baking dish with baking paper, then pour in mixtureBake in oven for 30 - 40 minutesAllow cake to cool then remove from the baking trayIn a small saucepan, combine the thickened cream and condensed milk and heat over a low te…

Posni Kifli (Vegan Bake Rolls)

These kifli can be consumed during Lent if you leave out specific ingredients. Please see recipe below for minor adjustments for Lent fasting.


Ingredients:
1kg plain white flour1 packet of dry yeast3 tbsp white sugar2 tbsp salt1/2 litre warm mineral waterSesame seeds/Caraway seedsOptional: 1 small handful of thinly sliced green olives (do not include if fasting during Lent)Optional: 2 tbsp oil & 2 tbsp yellow mustard for wash (do not include if fasting during Lent)
Method: Place dry yeast, 1 tbsp sugar and 100ml of warm water in a small bowl and leave yeast to rise.Once yeast has risen, add yeast to 1kg flour, 2 tbsp sugar, and 3 tbsp salt in a large mixing bowl. Slowly add the warm mineral water (and olives) and combine in to a soft but not sticky dough.Knead the dough well, then place back in mixing bowl and cover with a tea towel. Allow to rise (or double in size). Meanwhile, preheat the oven to 180 degrees Celsius Once dough has risen, take small handfuls of dough (about the width…