Recipe: 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)

• 1/4 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)

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.

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.

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

Nutrition information per each doughnut:

Calories290Fat17 gSodium93 mg

Carbohydrates29 gSaturated fat6 gCalcium33 mg

Protein5 gCholesterol52 mgDietary fiber1 g