Krofi

Slovenian doughnuts

Ingredients:
2 ounces compressed yeast
(or 3 packages dry yeast)
1/4 cup lukewarm water
1 teaspoon sugar
2 tablespoons flour
1 cup milk
1 cup half and half cream
6 tablespoons butter
6 tablespoons margerine
6 large eggs
3/4 cup sugar
1 teaspoon salt
1 cup sour cream
1/2 lemon, rind and juice
3 pounds (9-1/2 cups) flour

Preparation:
Crumble yeast in water; stir in sugar and 2 tablespoons flour. Set aside to rise, about 10 minutes. Meanwhile, heat milk, half and half, butter and margerine; cool to lukewarm. In large bowl, beat eggs, sugar, salt and sour cream together. Add milk mixture to egg mixture. Stir in yeast, lemon rind, juice and 2 cups flour. Beat until smooth. Mix in enough remaining flour until dough is easy to handle, about 7 cups. Place on floured board and knead about 10 minutes to a soft non-sticking dough, adding more remaining flour on board as needed. Place in greased bowl, turn to grease top. Cover and let rise until doubled, about 1-1/2 to 2 hours.

On lightly floured cloth, place dough and stretch (no rolling) to 1/2-inch thickness. Cut rounds (there are no holes in krofe) with the top of a glass or with a doughnut cutter (removing inner cutting circle). Place rounds on floured cloth; cover with a cloth to rise about 30 minutes or until light. Use scraps of dough to make additional rounds. Fry in deep fat (3 inches of oil) until golden brown on both sides, turning once. Place on brown paper to absorb fat. Dust with powdered sugar when krofe are cooled.

Yield:
Makes 65 krofi (doughnuts).

Recipe reprinted from Pots & Pans, a cookbook published by the Slovene Women’s Union of America (SWU).