Krofi

Krofi - donuts

This is not your traditional American donuts recipe. American donuts have a hole in the middle and a glaze on the top. But donuts in Europe do not have a hole in the middle, they are not as flat as American donuts, and they are filled with peach jam!

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Have you ever had one of those?

They are a popular dish during a carnival in February, but people love to eat them throughout the year. Of course, my grandma makes the best donuts - we call them ‘krofi’ - and this is the recipe for them.

Ingredients

This amount of ingredients will make about thirty donuts, which might seem a lot, but trust me, they will disappear pretty fast.

• 1000 grams of all purpose flour (some stores also sell a ‘special’ donut flour, but all purpose flour works just fine);
• 500 milliliters of milk;
• Eight egg yolks (you can discard the egg whites);
• 200 milliliters of canola oil;
• Four tablespoons of white sugar;
• Two packets of yeast;
• Two tablespoons of rum;
• One teaspoon of vanilla extract;
• A pinch of salt;
• Lemon zest;
• Peach jam;
• Powdered sugar.

Preparation

The preparation of the krofi is fairly simple. In a large bowl, combine the flour, milk, egg yolks, canola oil, white sugar, yeast, vanilla extract, salt and lemon zest. The important thing here is to mix the ingredients with your hands, not with the electric mixer. Old fashioned, I know, but it makes all the difference.

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Even despite the fact that electronic utensils make our lives so much easier, sometimes it is better to do things the old fashioned way.

At the beginning, it is a little bit hard to knead the dough, and it usually takes me about fifteen minutes for the dough to come together and be smooth. Once the dough is smooth, without any flour lumps in it, you can start making the donuts. Take lumps of dough, about half the size of your fist, and put them to the side until you use all the dough. This time will allow them to rise a little bit.

Then, heat up the oil for frying in a large pan. Put the donuts in, cover the pan, and let them fry for four minutes. Then, uncover the pan, turn the donuts around, and fry them on the other side for another two minutes. Repeat until you use up all the dough.

At the end, take the peach jam and mix it with a little bit of rum. Then, inject the mix of peach jam and rum into the donuts. There is a special tool for that, it looks like a big syringe, and you can get online for only a few dollars.

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Sprinkling the donuts with powdered sugar is (almost) a must.

Storage and serving suggestion

When the krofi cool down completely, sprinkle some powdered sugar on top, and you are ready to eat them.

Regarding the storage, as long you keep the krofi covered (aluminium foil works too! ), they will be good for up to a week. But, speaking from my own experience, they will disappear in a day or two.

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Looks so good, doesn't it? It tastes good too!

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