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The Spruce / Cara Cormack
Nutrition Facts (per serving) | |
---|---|
332 | Calories |
28g | Fat |
19g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings: 36 | |
Amount per serving | |
Calories | 332 |
% Daily Value* | |
Total Fat 28g | 36% |
Saturated Fat 3g | 17% |
Cholesterol 12mg | 4% |
Sodium 143mg | 6% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 1g | 2% |
Total Sugars 3g | |
Protein 3g | |
Vitamin C 0mg | 0% |
Calcium 13mg | 1% |
Iron 1mg | 6% |
Potassium 38mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Serbian doughnuts, also known as krofne, are delicious treats that can be eaten at any time of year but especially before the Great Lent begins.
For Orthodox Serbians, Shrove Tuesday doesn't exist. Meatfare Sunday begins one week before Ash Wednesday and is the last day meat and meat byproducts can be consumed.
If there is such a thing as a swan song to rich foods, it would be Cheesefare Sunday (the last day dairy products can be eaten), which takes place three days before Ash Wednesday, when palacinke, krofne and other fried and rich foods are eaten.
So Lent begins on Clean Monday, two days before Roman Catholics and other Christians begin Lent. After this, most Orthodox Christians eat no meat, meat by-products, poultry, dairy or eggs for the entire Lenten period.
Some krofne recipes call for unseasoned mashed potatoes in the dough, but not this one. Compare this recipe with Lithuanian spurgos, Polish pączki, and Croatian fritule.
Ingredients
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1 cup milk
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4 ounces (8 tablespoons) unsalted butter
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1/4 cup sugar
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2 teaspoons salt
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1 (1/4-ounce) package active dry yeast, or 2 1/4 teaspoons
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1 cup hot water
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3 large eggs, room temperature, slightly beaten
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6 cups all-purpose flour
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4 cups cooking oil, for frying
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Granulated or confectioners' sugar, for garnish
Steps to Make It
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Gather the ingredients.
The Spruce / Cara Cormack -
Scald 1 cup milk.
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Add 4 ounces butter, 1/4 cup sugar, and 2 teaspoons salt, stirring to dissolve the butter. Cool to 110 F.
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Meanwhile, dissolve the active dry yeast in 1 cup of 110 F water.
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In a large bowl or stand mixer fitted with the dough hook, place milk mixture, yeast mixture, and 3 large, slightly beaten room-temperature eggs, mixing until smooth.
The Spruce / Cara Cormack -
Add 6 cups all-purpose flour gradually, mixing until smooth.
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The dough might be sticky. If so, use slightly dampened hands to transfer it to a greased bowl (don't add more flour).
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Cover and let rise until doubled. For extra-light krofne, some cooks punch down the dough and let it rise a second time until doubled.
The Spruce / Cara Cormack -
The Spruce / Cara Cormack -
Roll 1/2-inch thick on a lightly floured work surface.
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Cut with a 3-inch round cutter or glass.
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Cover and let rise for about 1/2 hour.
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Heat oil to 375 F in a heavy-bottomed pot or Dutch oven. Use a deep-frying thermometer to make sure the temperature is accurate.
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Fry krofne in hot oil until lightly brown on both sides, turning only once.
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Drain on absorbent paper.
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While still hot roll in granulated sugar or dust with confectioners' sugar.
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Serve and enjoy!
The Spruce / Cara Cormack
Hot Oil Warning
Always use caution when working with hot oil, especially around children. Have a fire extinguisher designed for grease fires at the ready.
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