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: 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.

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