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.


Prep Time 30 mins
Cook Time 10 mins
Total Time 1 hr 40 mins
Course Desserts
Servings 20 servings


  • 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.
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