Bosnian Food, desserts, Eat
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Bosnian Donuts / Krofne

One day, my twin came home with some krofne or Bosnian donuts from her sister-in-law’s BBQ and left it on the kitchen counter. They looked so good that I had to have one, even though I generally do not eat sweets and fried food. One small bite became four large donuts later and I knew I had to have this recipe. Luckily, Azra decided to teach us so we can share it on this blog. This recipe has just the right amount of sweetness that it doesn’t overwhelm the taste buds and keeps you coming back for more.

Difficulty: Easy to Medium/ Time: 2 hours including 1.5 hours of dough rest time / Servings: enough for a BBQ

Ingredients:

6 cups / 900 gram of all-purpose flour

2 tablespoons of all-purpose flour

2 whole eggs

2 egg yolks

300 ml of lukewarm milk

300 ml of water

3 teaspoons of instant yeast

2 tablespoons of sugar

Pinch of salt

Oil for deep frying

Powder sugar to sprinkle on the donuts

Directions:

Mix 3 teaspoons of yeast, 2 tablespoons of sugar, 2 tablespoons of flour and 300ml of lukewarm water. Stir to incorporate and cover for a few minutes to let the yeast bloom.

Whisk together 2 eggs and 2 egg yolks in a small bowl. Set aside.

In a large bowl, add 6 cups or 900 grams of flour and a pinch of salt.

Mix 300ml of milk to the yeast water and stir to incorporate.

A. Form the dough by hand:

Add the eggs to the flour mixture.

Slowly add the yeast water to the flour while stirring to incorporate the liquid.

When all the yeast liquid is added to the flour, knead until you have formed a ball.

Mix the ingredients by hand to start forming the dough

Remove the dough from the bowl and placed onto a well-floured surface once it comes together to make it easier to knead into a firm ball.

Kneading dough by hand
Forming dough into a ball

This will take approximately 5-10 minutes of total kneading time. You will know when it’s done when the dough have some firmness and stretch. When you press on it, there should be a slow bounce back.

B. Form the dough with a mixer:

On a slow mixing setting or # 2 on a Kitchen Aid, add eggs to the flour mixture and then slowly add the yeast liquid. Once the dough starts to take shape after 1-2 minutes, increase the speed to medium or #4 on Kitchen Aid for around 5 minutes until the dough have formed into a ball.

Same as with the manual kneading, you are looking for firmness and stretch. There should be some spring to the dough when you press on it and it should slowly bounce back. If not, keep mixing for another minute and continue to check the dough.

Cover and rest the dough in a warm spot for 1 hour until it doubles in size.

C. Make the donuts:

Take the dough out from the bowl onto a well-floured surface and knead for about a minute to form back into a ball. Cut the dough into two to make it more manageable.

Dough is fully fermented when it has doubled in size and all the gluten strands have formed.

Roll out the dough until it is approximately 1/2 inch thick.

Using a round cutter or any cutter of your choice, cut out the donuts. You can use a water bottle cap to cut the donut holes for a classic donut shape.

Cover the donuts and rest them for another 30 minutes.

Donuts have rested and fluffed up.

Prepare a tray lined with paper towel to absorb excess oil and another tray to dust the donuts.

Heat up the oil, at least a few inches of it in the pot, on medium heat until the temperature reaches 350-375F. Add donuts and fry until golden brown on one side and then flip over to do the other side. It takes around 1-2 minutes for each donut.

Remove donuts from the oil when they turn golden onto a tray lined with paper towel to remove excess oil.

Dust generously with powder sugar and served warm or hot from the fryer for the most scrumptious taste.

This is such a crowd pleasing dish, especially with the kids, that it will make you a star at the next gathering.

For more recipes, visit our EAT page or Recipe Index.

Authors: Azra Hadzihasanovic and Chau Hoang

Photo Editing: Kevin Nguyen (https://www.kevwin.com/)

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