Traditional Slovenian Krofi: A Beloved Family Recipe

Welcome to my kitchen! Today, I’m excited to share a treasured family recipe for Traditional Slovenian Krofi — soft, fluffy donuts that are a staple during Carnival (Pust) and festive occasions across Slovenia.

Also known as krofne in Slovenia and Croatia, krafne in Serbia, and pączki in Poland, these traditional sweet carnival donuts have deep roots in Central and Eastern European cuisine. Similar pastries include krapfen in Austria, berliners in Germany, and bomboloni in Italy, making krofi a beloved festive treat across Europe.

What makes krofi so irresistible? They’re perfectly fried, dusted with powdered sugar, and filled with delicious jams, Nutella, or your favourite sweet filling. Each bite brings a taste of Slovenian heritage and warm family memories.

Whether you’re new to making krofi or a longtime fan, my step-by-step recipe and video tutorial will guide you to bakery-quality donuts in your own home. Let’s get cooking!

(VIDEO) Watch My Step by Step Tutorial: https://youtu.be/WE2htMkz8Zo

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 all purpose flour, sifted
1/2 tsp baking powder
1 tsp salt
2 cups warm whole 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 large 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 the 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 the donuts to look the same in size, and allows them to cook properly as well).

❥ 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 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, only this time place the lid back on. ***if the donuts are tempted to flip over to the other side, 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 a paper towel.

Tips for Perfect Krofi Every Time

• Use a kitchen scale to weigh dough pieces for consistent size.

• Maintain oil temperature between 150–165°F to cook Krofi evenly.

• Don’t overcrowd the pot to prevent oil temperature drops.

• Use a wooden dowel to keep Krofi from flipping during frying.

Frequently Asked Questions About Slovenian Krofi

Q: Can I make Krofi ahead of time?
A: Yes, Krofi taste great the next day and can be stored in an airtight container for up to 2 days.

Q: Can I freeze Krofi?
A: You can freeze cooked Krofi wrapped tightly for up to 3 months.

Q: What fillings work best for Krofi?
A: Traditional fillings include plum jam, Nutella, or apricot jam, but you can get creative!

 

Don’t Forget to Share Your Krofi Photos!

I love seeing your cooking creations. If you try this recipe, please tag @slovenska_kuhinja or #sloveniankitchen on Instagram and Facebook!

Lots of love, 

Michelle Pušič Ryall XO