1. Let just-mixed dough rise. 2. It should become more than double in size. 3. If you knead by hand, use a bench scraper to lift and stretch the sticky dough. 4. Gently lift and pull the risen dough into a square, to keep the dough as airy as possible. 5. Cut dough rounds with a biscuit or cookie cutter. 6. Let rounds rest until puffy while you heat the oil. 7. Fry for about 45 seconds on each side. 8. Cool and dust with powdered sugar.
Krofi (raised doughnuts) √
Makes about 16.
Note: Krofi (KRO-fee) are best fresh, but keep well for a day, and so may be made the night before and served for breakfast. Freshen by warming them on a baking sheet for 5 minutes in a 250-degree oven. Instant yeast also is called “rapid-rise” or bread machine yeast. The nutmeg is optional, but nice. This recipe is slightly adapted from “More Pots and Pans,” a cookbook of the Slovenian Women’s Union of America.
• 1 c. half-and-half
• 6 tbsp. unsalted butter, room temperature
• 1 lemon, zest and juice
• 4 to 5 c. flour, divided
• 3 1/4 tsp. instant yeast (see Note)
• • 1/2 tsp. salt
• 1/4 tsp. freshly grated nutmeg, if desired
• 3 eggs, room temperature
• 1/3 c. granulated sugar
• 1/2 c. sour cream
• 6 c. oil for frying (canola or vegetable)
• Powdered sugar
In a small saucepan over low heat, heat the half-and-half with the butter until the butter melts. Set aside and cool to lukewarm.
Zest the lemon, scraping only the yellow rind (you’ll have 1 to 2 teaspoons of zest). Cut the lemon in half and squeeze the juice, straining out any seeds.