Traditional Slovenian Krofi | Homemade Carnival Donuts

This is a treasured family recipe for Traditional Slovenian Krofi (kro-fee). Also known as carnival donuts, Krofne, Krafne, Paczki! I love to dust them with powdered sugar, fill them with nutella or plum jam! How do you like to enjoy your Krofi?

(VIDEO) Watch My Step by Step Tutorial:

⬇️⬇️⬇️ Recipe ⬇️⬇️⬇️

Prepare the yeast:
2 packages active dry yeast
1 Tbsp sugar
1/2 cup warm whole milk

❥ Measure all the Ingredients below and place into a mixing bowl in the exact order as it’s listed:
1 kg or 8 cups of all purpose flour, Sifted
1/2 tsp baking powder
1 tsp salt
2 cups warm milk
1 + 1/2 Tbsp’s sour cream
6 Tbsp’s oil
7 Tbsp’s sugar
1/2 lemon, zested
1 Tbsp lemon juice
2 packages Vanilla sugar or 2-4 tsp’s vanilla extract
8 egg yolks
Add the yeast
2-3 Tbsp’s cooking rum or vodka

❥ Place dough into a bowl and allow it to rest in a warm place without any drafts until it doubles in size — about 1 to 2 hours

❥ Split dough in half and roll into 2 logs

❥ Cut rolled logs into small pieces to be weighed

❥ Using a kitchen scale weigh your dough pieces. We weigh ours to be around 60g each (this allows all of your donuts to look the same in size)

❥ Before you roll the pieces, you will want to stretch the dough, pulling from each 4 side’s and bringing it into the center, then pinching it together In the centre and then finish by rolling into a ball *watch the video for step by step stretching-rolling technique

❥ Place the rolled dough balls onto a floured table cloth, cover and let them rest until they double in size (about 45 min to an hour, it depends on how warm your kitchen is)

❥ Add 2 + 1/2 inches of sunflower or canola oil to a deep pot

❥ Oil is ready when it reaches 150 degrees. I like to keep the oil between 150-165 degrees, if the oil gets any hotter the outside will cook too fast leaving the centre raw — Always keep an eye on the oil Temperature

❥ When placing the donuts into the oil, start by placing the side that was facing up, when dropping them into the oil first. Put a lid on the pot for the first 2 minutes. Flip them over to the other side and fry for another 2 minutes, this time we will not be placing the lid back on. ***if the donuts are tempted to flip over to the other side, I use a wooden dowel to hold them in place

❥ Remove and place on a cooling rack or place on a tray that is lined with paper towel


I want to see your delicious photos!

I hope this Slovenian Krofi recipe becomes a new favourite for you and your family. If you try this recipe and post it on social media, please tag #sloveniankitchen or #slovenska_kuhinja so I can see it on Facebook and Instagram too! 

Lots of love, 

Michelle Pušič Ryall XO



1 comment

Michelle you are the best. I am going to try these! Will send you a picture when I do.

Patricia Pinter

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