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Krofne (Doughnuts)

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Ingredients

Scale
  • 5–1/2 cups bread flour (sifted)
  • 4 teaspoons active dry yeast
  • 2 cups milk
  • 3 eggs
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup oil
  • Zest of 1 lemon
  • 3/4 quart oil for frying
  • 2 packets of vanilla sugar to add to sugar (optional)

Instructions

  1. In a small bowl combine 1/2 cup warm milk (110F), yeast and pinch of sugar and let it rest until fluffy. 
  2. Heat remaining 1.5 cups milk until lukewarm. 
  3. Sift flour.
  4. In a mixer bowl start mixing eggs, add oil, lemon zest, sugar and then add milk. 
  5. Add activated yeast.
  6. Add 1 cup of flour, mix.
  7. Add salt.
  8. Start adding remaining flour  and keep mixing until all ingredients are incorporated. 
  9. Transfer to a bowl, cover with plastic wrap or kitchen towel and leave to rise until doubled.
  10. Beat the dough with a wooden spoon and let it rise one more time, until doubled again.
  11. Transfer to a floured surface and stretch with a rolling pin to about 1/2 inch thick.
  12. Cut rounds using a cookie cutter, let it sit uncovered for 20 minutes.
  13. Pour about 3/4 quart of oil in a deep pot and heat. 
  14. To check if the oil is ready dip a wooden spoon handle into the oil and if it is bubbles around the spoon it’s ready.
  15. Add a few donuts at a time.  The top of the donuts while were rising should be on the bottom side when put into hot oil.
  16. Cover with a lid. 
  17. Once the donuts are lightly brown turn so the other side gets fried. 
  18. Remove to a tray.
  19. Coat with powdered sugar mixed with of vanilla sugar.

Find it online: https://minasbakery.com/kronfne-doughnuts/