ADVERTISEMENT

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.

Photos by Jeff Wheeler • jeff.wheeler@startribune.com,

Baking Central takes on krofi, the light and lemony fried pastry from Slovenia. Krofi preparation in Kim Ode's Edina kitchen on Thursday afternoon, October 10, 2013. The mixed dough in a bowl and ready to be covered and set aside to rise. ] JEFF WHEELER • jeff.wheeler@startribune.com

Feed Loader,

Baking Central takes on krofi, the light and lemony fried pastry from Slovenia. Krofi preparation in Kim Ode's Edina kitchen on Thursday afternoon, October 10, 2013. The dough after it's risen. ] JEFF WHEELER • jeff.wheeler@startribune.com

Feed Loader,

Baking Central takes on krofi, the light and lemony fried pastry from Slovenia. Krofi preparation in Kim Ode's Edina kitchen on Thursday afternoon, October 10, 2013. The krofi are cut out of the dough and then set aside to rise a little bit more. ] JEFF WHEELER • jeff.wheeler@startribune.com

Feed Loader,

Baking Central takes on krofi, the light and lemony fried pastry from Slovenia. Krofi preparation in Kim Ode's Edina kitchen on Thursday afternoon, October 10, 2013. Pulling and stretching the dough. ] JEFF WHEELER • jeff.wheeler@startribune.com

Feed Loader,

Baking Central takes on krofi, the light and lemony fried pastry from Slovenia. Krofi preparation in Kim Ode's Edina kitchen on Thursday afternoon, October 10, 2013. A bench knife is used to knead the dough on the countertop. ] JEFF WHEELER • jeff.wheeler@startribune.com

Feed Loader,

Baking Central takes on krofi, the light and lemony fried pastry from Slovenia. Krofi preparation in Kim Ode's Edina kitchen on Thursday afternoon, October 10, 2013. Using a cutter to cut the krofi from the stretched dough. ] JEFF WHEELER • jeff.wheeler@startribune.com

Feed Loader,

Baking Central takes on krofi, the light and lemony fried pastry from Slovenia. Krofi preparation in Kim Ode's Edina kitchen on Thursday afternoon, October 10, 2013. The finished krofi with a dusting of powdered sugar. ] JEFF WHEELER • jeff.wheeler@startribune.com

Feed Loader,

Steady temperature is key When deep-frying foods, keep the hot oil at a consistent temperature for all batches. You can monitor the oil in a kettle or skillet by using a deep-fry thermometer. Don’t let the probe rest on the bottom of the pan, though, or you’ll get a wrong reading. An infrared thermometer, above, tells the temp by means of a laser.

Feed Loader,

Baking Central takes on krofi, the light and lemony fried pastry from Slovenia. Krofi preparation in Kim Ode's Edina kitchen on Thursday afternoon, October 10, 2013. Turning the frying krofi in the hot oil. ] JEFF WHEELER • jeff.wheeler@startribune.com

Feed Loader,

Recipe: Krofi (raised doughnuts)

  • October 16, 2013 - 2:11 PM

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

Directions

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.

In a small bowl, whisk together lemon zest, 1 cup flour, yeast, salt and nutmeg (if using). Set aside.

In the bowl of a stand mixer with a paddle attachment, beat eggs with sugar and sour cream until smooth. With the mixer on low speed, gradually add lukewarm half-and-half mixture and lemon juice and mix well. Add flour mixture and mix until smooth. Beat in 3 additional cups of flour, 1 at a time, mixing well. The dough will be soft and quite sticky. Switch attachment to a dough hook and knead dough for 3 to 4 minutes, until smooth. It will remain slightly sticky.

(If mixing by hand, follow the mixing process through adding 3 cups flour. To knead, turn the dough out onto a floured surface. Use a dough scraper [also called a bench knife] to lift and fold the dough, stretching it as much as possible as you lift with the scraper. Flour as necessary using the remaining 1 cup flour, but use as little as possible. Stretch and fold for several minutes, until the dough becomes smoother and firmer.)

Spray a large bowl with cooking spray. Place dough in bowl and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours.

Turn the risen dough out onto a generously floured counter. Reaching underneath the dough, gently pull it outward from the middle into a 14-inch square. Do not roll the dough. You don’t want to deflate it any more than necessary.

Dip a 3-inch round cutter in flour and cut 16 rounds. Place them on a lightly floured cloth. Save the largest of the scraps; they’ll be odd shapes, but are like doughnut holes. Cover dough with a cloth and let rise about 30 minutes or until puffy.

While dough is rising, pour oil into a heavy frying pan or heavy pot with sides at least 3 inches high. Heat to 360 degrees.

Cover a wire rack with a couple of layers of paper towels.

Fry the dough rounds in the hot oil, carefully placing them top side down first and frying for about 45 seconds, then flipping and frying for another 45 seconds or until golden brown. You can fry 3 to 4 at a time, but don’t crowd them. With a slotted spoon, lift the doughnut rounds onto the paper towels.

When they have cooled, dust with powdered sugar and serve.

Nutrition information per each doughnut:

Calories 290 Fat 17 g Sodium 93 mg

Carbohydrates 29 g Saturated fat 6 g Calcium 33 mg

Protein 5 g Cholesterol 52 mg Dietary fiber 1 g

Diabetic exchanges per serving: 2 bread/starch, 3½ fat.

















© 2014 Star Tribune