Krofne

Name: Krofne
Prep time: 120 min
Cook time: 15 min
Total time: 2 h 15 min
Yield: 11
Cuisine: Montenegro
Ingredients: Plain flour — 3.5 cups (440 g / 15.5 oz); Active dry yeast — 2 tsp; Sugar, plus extra for coating — 1/4 cup (50 g / 1.75 oz); Warm milk — 3/4 cup (180 ml / 6 fl oz); Eggs — 2; Butter, softened — 1/4 cup (60 g / 2 oz); Salt — 1/2 tsp; Oil for deep frying; Fruit jam, for filling — 1/2 cup (150 g / 5 oz)

The Quirky Foodster Team

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120 min

Prep

15 min

Cook

Servings

Ingredients

Plain flour — 3.5 cups (440 g / 15.5 oz)
Active dry yeast — 2 tsp
Sugar, plus extra for coating — 1/4 cup (50 g / 1.75 oz)
Warm milk — 3/4 cup (180 ml / 6 fl oz)
Eggs — 2
Butter, softened — 1/4 cup (60 g / 2 oz)
Salt — 1/2 tsp
Oil for deep frying
Fruit jam, for filling — 1/2 cup (150 g / 5 oz)

Method

Dissolve the yeast and 1 tbsp of the sugar in the warm milk and let sit for 10 minutes until foamy.
Combine the flour, remaining sugar and salt in a large bowl, then add the eggs, softened butter and yeast mixture, mixing and kneading for 10 minutes until smooth and elastic.
Cover and let rise in a warm place for 1–1.5 hours, or until doubled.
Roll the dough out to about 1.5 cm (2/3 in) thick and cut into rounds.
Let the rounds rise for a further 30 minutes on a floured tray, covered.
Heat oil to 170°C (340°F) and fry the krofne in batches for 2–3 minutes per side until golden brown.
Drain on paper towels, then toss in sugar while still warm.
Once cool enough to handle, pipe a little jam into the centre of each krofna through a small hole.

Introduction: Soft, pillowy doughnuts dusted in sugar and often filled with jam, a beloved sweet treat found at bakeries and home kitchens alike.

Cultural Background: Krofne are enjoyed across the Balkans, their soft, yeasted dough fried until golden and typically filled with fruit jam, a favourite at celebrations, fairs and everyday family treats.

Tips: Fry at a moderate, steady temperature so the krofne cook through fully without over-browning. Toss in sugar immediately after frying while still warm, so it adheres evenly.

Variations: Fill with chocolate spread or custard instead of jam. Dust with a mixture of sugar and cinnamon for extra flavour.

Storage: Store in an airtight container at room temperature for up to 1 day; best eaten fresh.

Reheating: Not typically reheated; enjoyed at room temperature.

Nutrition: Per serving (approx., 1 krofna): 280 kcal, 5 g protein, 9 g fat, 44 g carbohydrate.

FAQs:

Q: Can krofne be baked instead of fried?

A: Yes, though the classic light, crisp-edged texture is best

Q: What filling is most traditional?

A: A fruit jam, such as apricot or plum, is the most classic filling.