Krofne are a beloved treat across the Balkans, known for their soft, fluffy texture and sweet, irresistible flavor. These doughnuts are often enjoyed during festive occasions or simply as a delightful snack with a cup of coffee. Making krofne at home lets us experience a bit of this rich tradition in our own kitchens.
This krofne recipe combines simple ingredients like flour, yeast, and milk to create a light dough that’s fried to golden perfection. Whether filled with jam, chocolate, or enjoyed plain with a dusting of powdered sugar, krofne always bring a smile to the table. Let’s dive into this classic recipe and bring a taste of Balkan hospitality to our homes.
Ingredients
To create authentic Krofne, we need a selection of carefully chosen ingredients for the dough, optional fillings, and toppings. Each component plays a crucial role in delivering the soft texture and irresistible flavor that defines this beloved Balkan treat.
Dough Ingredients
The dough forms the foundation of our Krofne. Use the following ingredients for a light and airy result:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| All-purpose flour | 4 cups (480 g) | Sifted for smooth texture |
| Active dry yeast | 2 ¼ tsp (1 packet) | Proofed in warm milk |
| Warm milk | 1 ½ cups (360 ml) | About 110°F (43°C) |
| Granulated sugar | ⅓ cup (65 g) | Adds mild sweetness |
| Salt | ½ tsp | Enhances flavor |
| Large eggs | 2 | At room temperature |
| Unsalted butter | 4 tbsp (56 g) | Melted and cooled |
| Vegetable oil | For frying | Neutral oil with high smoke point |
Filling Ingredients (Optional)
Fillings are optional but elevate the Krofne to a delectable treat. Choose your favorite from the options below or mix and match:
- Apricot jam – Classic and fruity
- Chocolate hazelnut spread – Rich and creamy
- Vanilla custard – Smooth and luscious
- Fresh fruit preserves – Adds vibrant flavor
Topping Ingredients (Optional)
- Powdered sugar – A light dusting for a classic finish
- Granulated sugar – For extra crunch and sweetness
- Melted chocolate – Drizzled or dipped for indulgence
- Cinnamon sugar – Blend 2 tbsp sugar with 1 tsp ground cinnamon for a warm spice note
Equipment Needed
To create perfect Krofne, having the right equipment simplifies the process and elevates the final result. Below is a detailed list of essential tools we recommend for this recipe:
- Mixing Bowls
Choose a large bowl for combining the dough ingredients and a medium bowl for proofing the yeast. Glass or stainless steel works best to maintain consistent temperature.
- Measuring Cups and Spoons
Accurate measurements ensure the dough texture remains soft and well-balanced. Use standard measuring cups for dry and liquid ingredients.
- Whisk and Wooden Spoon
The whisk helps blend the yeast mixture while a wooden spoon provides sturdy mixing for the dough before kneading.
- Stand Mixer with Dough Hook (Optional)
For effortless kneading and consistent dough texture, a stand mixer with a dough hook attachment saves time and energy, especially beneficial for kneading heavy doughs like Krofne.
- Clean Kitchen Towel or Plastic Wrap
Cover the dough during proofing to maintain a warm, draft-free environment that encourages proper rising.
- Rolling Pin
A medium-sized rolling pin is essential for flattening the dough evenly before cutting.
- Round Cookie Cutter or Glass
To shape the Krofne, use a cutter approximately 3 to 4 inches in diameter for consistent size and shape.
- Heavy-Bottomed Deep Frying Pan or Pot
Use at least 3 to 4 inches deep pan to maintain oil temperature, allowing the Krofne to fry evenly and develop a golden crust.
- Candy or Deep Fry Thermometer
Maintaining the correct oil temperature (around 350°F or 175°C) is crucial for frying the dough without absorbing excess oil.
- Slotted Spoon or Spider Strainer
For safely removing fried Krofne from hot oil and allowing excess oil to drain.
- Cooling Rack and Paper Towels
Place fried Krofne on a cooling rack over paper towels to drain oil while keeping the bottoms crisp.
- Pastry Bag with Filling Tip (Optional)
If you plan to fill your Krofne with jams, custards, or chocolate, a pastry bag with a narrow tip helps inject fillings cleanly and efficiently.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine and proof ingredients |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Whisk / Wooden Spoon | Mixing yeast and dough |
| Stand Mixer with Hook | Kneading dough efficiently |
| Kitchen Towel / Plastic Wrap | Cover dough during proofing |
| Rolling Pin | Flatten dough evenly |
| Round Cookie Cutter | Shape Krofne consistently |
| Deep Frying Pan or Pot | Fry dough with proper oil depth |
| Fry Thermometer | Monitor oil temperature (350°F / 175°C) |
| Slotted Spoon / Spider | Remove and drain fried Krofne |
| Cooling Rack & Paper Towels | Drain excess oil while cooling |
| Pastry Bag (Optional) | Insert fillings into cooled Krofne |
With this equipment prepared and ready, we ensure an efficient workflow and achieve that signature light texture and golden exterior every time we make Krofne.
Instructions
Follow these detailed steps to create perfectly soft and golden Krofne every time. Our process ensures the dough develops full flavor and the signature fluffy texture.
Preparing the Dough
- Activate the yeast: In a small bowl, combine 1 cup of warm milk (about 100°F/38°C), 2 tablespoons of granulated sugar, and 2 ¼ teaspoons (1 packet) of active dry yeast. Stir gently and let it sit for 5 to 10 minutes until foamy.
- Mix dry ingredients: In a large mixing bowl, whisk together 4 cups of all-purpose flour and ½ teaspoon of salt.
- Combine wet ingredients: In a separate bowl, whisk 2 large eggs with 4 tablespoons of melted unsalted butter.
- Form the dough: Add the yeast mixture and the egg-butter mixture into the flour bowl. Stir with a wooden spoon or use the stand mixer fitted with a dough hook on low speed until the dough comes together.
- Knead thoroughly: Knead the dough on a lightly floured surface or with the mixer for 8 to 10 minutes until it becomes smooth and elastic.
First Rise
- Lightly oil a large bowl and place the dough inside.
- Cover with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm, draft-free area for about 1 to 1½ hours, until it doubles in size.
Shaping the Krofne
- Gently punch down the risen dough to release air bubbles.
- Roll the dough on a lightly floured surface to a ½-inch thickness.
- Use a round cookie cutter (about 3 inches in diameter) to cut dough circles.
- Place the cut pieces on parchment paper spaced apart.
Second Rise
- Cover the dough rounds with a kitchen towel.
- Let them rise for an additional 30 to 40 minutes until puffed and slightly larger.
Frying the Krofne
- Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Use a candy thermometer for accuracy.
- Carefully slide 3 to 4 krofne into the hot oil, avoiding overcrowding.
- Fry for about 2 to 3 minutes per side, turning gently with a slotted spoon until golden brown.
- Transfer the fried krofne to a cooling rack lined with paper towels to remove excess oil.
| Step | Temperature | Time per side |
|---|---|---|
| Heating oil | 350°F (175°C) | N/A |
| Frying krofne | 350°F (175°C) | 2 to 3 minutes |
Adding Fillings (If Desired)
- Allow the krofne to cool slightly but still warm for easier filling.
- Fill a pastry bag fitted with a long, thin nozzle with your choice of filling (e.g., apricot jam, chocolate spread, or vanilla custard).
- Insert the nozzle gently into the side of each krofna and squeeze the filling inside until full.
Topping and Serving
- Dust the krofne generously with powdered sugar or roll in granulated sugar immediately after frying.
- For a richer finish, drizzle with melted chocolate or sprinkle with cinnamon sugar.
- Serve warm for the best experience and enjoy this classic Balkan delight with family and friends.
Make-Ahead Tips
Preparing krofne ahead of time allows us to enjoy this delightful Balkan treat without the rush. Here are practical steps to ensure our krofne stay soft, fresh, and flavorful when made in advance:
1. Prepare the Dough in Advance
Mix and knead the dough as instructed. After the first rise, cover it tightly with plastic wrap and refrigerate for up to 24 hours. This slow fermentation deepens flavor and improves texture.
- Bring the dough to room temperature before the second rise.
- Allow it to rest uncovered for about 30-45 minutes before shaping.
2. Shape and Freeze Before Frying
After shaping the krofne rounds and completing the second rise, we can freeze them on a baking sheet lined with parchment paper. Once solid, transfer to a freezer-safe bag.
- To fry, thaw them in the refrigerator overnight or at room temperature for 1-2 hours.
- Fry as usual, ensuring the oil temperature stays steady at 350°F (175°C).
3. Store Fried Krofne Properly
If already fried, store krofne in an airtight container at room temperature for up to 24 hours. To keep them soft:
- Place a slice of bread inside the container to help retain moisture.
- Reheat briefly in a warm oven (300°F/150°C for 5 minutes) or air fryer before serving.
4. Fill and Freeze for Ready-to-Serve Treats
We can also fill krofne before freezing. Use a piping bag to add fillings such as jam or custard, then freeze on a tray. After freezing solid, store in freezer bags.
- Warm gently at room temperature or in a microwave on low power before serving.
| Step | Action | Storage Duration | Notes |
|---|---|---|---|
| Dough after first rise | Refrigerate wrapped | Up to 24 hours | Improves flavor and texture |
| Shaped krofne (before frying) | Freeze solid | Up to 1 month | Thaw before frying |
| Fried krofne | Store airtight at room temp | Up to 24 hours | Use bread slice to maintain softness |
| Filled krofne | Freeze after filling | Up to 1 month | Thaw gently before serving |
Pro Tip: Maintaining oil temperature at 350°F ensures even frying and a golden crust that seals in softness.
Following these make-ahead tips guarantees that our krofne remain just as delicious and fresh whenever we crave this classic Balkan treat.
Storage Instructions
Proper storage is essential to keep our Krofne soft, fresh, and full of flavor. Follow these detailed steps to preserve this Balkan delight for later enjoyment.
Storing Fried Krofne
- Place the cooled fried krofne in an airtight container.
- Add a slice of bread on top to maintain moisture, preventing the krofne from drying out.
- Store at room temperature for up to 2 days.
- For longer storage keep them in the refrigerator for up to 5 days, but note refrigeration may slightly alter softness.
Freezing Krofne
We can freeze both the shaped uncooked krofne or the fried krofne with fillings for convenience.
| Type | How to Prepare for Freezing | Storage Duration | Thawing Instructions |
|---|---|---|---|
| Shaped uncooked dough | Place on parchment-lined tray, freeze until firm, then transfer to freezer bag | Up to 3 months | Thaw at room temperature until doubled in size, then fry as usual |
| Fried filled krofne | Freeze in a single layer on tray, wrap tightly in plastic wrap and place in freezer bag | Up to 2 months | Thaw in refrigerator overnight, warm in oven before serving |
Tips for Reheating
- Warm krofne in a preheated oven at 350°F (175°C) for 5–7 minutes to restore soft texture.
- Avoid microwaving as it can result in sogginess or toughness.
- If frozen krofne are filled, warming slowly ensures the filling reheats evenly without overheating the dough.
Conclusion
Making krofne at home is a rewarding experience that brings a touch of Balkan tradition to our kitchens. With the right ingredients and tools, we can create soft, golden pastries filled with our favorite flavors.
By following simple storage and reheating tips, we ensure every bite stays fresh and delicious. Sharing these treats with loved ones adds an extra layer of joy to the process.
Let’s keep this delightful recipe alive and continue enjoying krofne for years to come.
Frequently Asked Questions
What are krofne and where do they originate from?
Krofne are soft, sweet fried doughnuts popular in the Balkans. They are traditionally enjoyed during festive occasions or as a delicious snack.
What ingredients do I need to make traditional krofne?
You’ll need all-purpose flour, active dry yeast, warm milk, sugar, salt, eggs, and unsalted butter. Optional fillings include jam, chocolate spread, or vanilla custard.
What equipment is essential for making krofne at home?
Key tools include mixing bowls, measuring cups, a whisk, stand mixer, rolling pin, round cookie cutter, deep frying pan, and a candy thermometer for perfect frying temperature.
How do I prepare krofne dough?
Start by activating yeast in warm milk. Mix with flour, sugar, salt, eggs, and butter until soft dough forms. Let it rise, then roll out and cut into rounds before frying.
Can I make krofne dough ahead of time?
Yes, you can refrigerate the dough up to 24 hours or freeze shaped krofne before frying to save time later.
How should I store fried krofne to keep them fresh?
Store in an airtight container with a slice of bread on top at room temperature up to 2 days or refrigerate for up to 5 days, though refrigeration may reduce softness.
Is it possible to freeze filled or fried krofne?
Yes, shaped uncooked krofne or fried filled ones can be frozen. Thaw overnight in the fridge before frying or reheating.
What is the best way to reheat krofne without losing texture?
Warm krofne in a preheated oven at low heat to restore softness. Avoid microwaving, which can make them soggy.
What fillings can I use for krofne?
Common fillings include apricot jam, chocolate hazelnut spread, vanilla custard, and fresh fruit preserves, tailored to your taste preference.
How do I know when krofne are fried perfectly?
They should be golden brown on all sides and puffed up slightly. Use a candy thermometer to keep oil between 350°F–375°F for best results.