Krofne- Albanian Doughnuts
Krofne, also known as Krafne, Krofi etc are doughnuts with fillings. The name comes from German Krapfen, and it is a variation of the Central European pastry, known as Berliner.(Source: Wikipedia)
After seeing this dessert being prepared in a TV show, I was tempted to try it out. The result was a not-so-sweet airy doughnut. I used Chocolate ganache as filling. Both my boys loved it.
I followed the recipe from MKR but halved the recipe. The recipe I’m sharing is the original one.
- 500 gms Plain flour
- 60 ml Water Warm
- 60 ml Milk Warm
- 2 tablespoons Caster sugar
- 1 teaspoon Salt
- 7 g Dried yeast sachet
- 3 Eggs , lightly beaten
- 60 ml Olive oil
- 125 ml Milk (or more)
- 125 ml Water (or more)
- Take warm milk, water, salt, sugar and yeast in a bowl.
- Allow to rest for 10 minutes or till the mixture becomes frothy.
- Take beaten eggs, oil and remaining water and milk in a bowl.
- Beat well.
- Add the yeast mixture, followed by flour.
- Mix well to form a soft,sticky dough.
- Transfer the dough to a floured surface.
- You may add more flour if the dough is too sticky.
- Knead till you get a soft, pliable, elastic dough.
- Place the dough in a well-oiled bowl.
- Cover with a wrap and allow to proof till it is doubled.
- Punch down and knead the dough lightly till smooth.
- On a floured surface, roll out the dough till it is 2 cms thick.
- Cut out rounds using a glass/cutter.
- Place these on a tray, 5 cms apart.
- Cover with a tea towel and allow to rest till it becomes doubled in size.
- Heat oil for deep frying.
- When the oil is hot, carefully drop each rounds.
- Cook on medium heat till golden brown on either side.
- Once slightly cool, take each doughnut, make a small hole in the centre or side and pipe the filling into it.
- Serve warm.