Krofi — Doughnuts with Jam and Powdered Sugar

Traditional Shrovetide pastry. It is especially popular in Central Slovenia. The biggest “krofi” doughnuts are cooked in the village of Trojane.

Ingredients (for 10 portions):

  1. 1 kg white fine flour,
  2. 1 cube of fresh yeast,
  3. 50 mL warm milk,
  4. 6 tbsp melted chilled butter,
  5. 1 sachet of vanilla sugar,
  6. 1 tbsp lemon juice,
  7. sunflower oil for frying,
  8. 4 tbsp powdered sugar for sprinkling,
  9. 6 yolks,
  10. 8 tbsp sugar,
  11. 1 tsp salt,
  12. 2 tbsp rum,
  13. fruit jam.


Warm air in the kitchen (without drafts) is an important nuance for cooking doughnuts. It is also recommended to heat all the ingredients used in cooking.

Sift the flour into a deep bowl and make a deepening in the middle. Put inside the crushed yeast, pour a little warm milk and add a tablespoon of sugar.

Salt the flour around the deepening edge. Leave for 10 minutes.

Cooking doughnuts requires only yolks, so separate them from whites. Put the remaining sugar into the bowl with yolks. Add a sachet of vanilla sugar and lemon juice. Mix all together with a mixer to obtain a smooth, thick mass. Add rum to the mass.

Add melted butter into the deepening with yeast, pour a little more warm milk and gently mix with a mixer (with spiral beaters). Pour out the egg mixture into a bowl and carefully remove the flour from the edges with beaters. As soon as the dough thickens, add a little more warm milk. Beat with a mixer until soft, elastic dough forms, which does not stick to the beaters and bowl. Use dough to form manually a loaf, sprinkle it with flour, cover with a warm cloth, and leave for 60 minutes to rise.

Sprinkle the working surface with flour and put the dough on it. For the next 5 minutes, knead the dough adding flour, so that it does not stick. Then roll it to a thickness of 2 cm (the thicker the dough, the better the doughnuts will rise).

Using a baking form for doughnuts, cut out dough circles. Put them on a tablecloth and sprinkled with flour. Place the doughnuts at such a distance from each other, so that when they rise, they do not touch each other. Raw doughnuts should rise within 15–20 minutes. Then turn them over so that they will rise on the other side.

Put on a fire a deep saucepan with warmed sunflower oil. Reduce fire. Take carefully the doughnuts with a spatula and put into the sunflower oil with the risen side down. Cover the pan. Fry until golden brown (about 4 minutes), then turn over and wait until they are fried on the other side (4 minutes). When frying the doughnuts from the second side, leave the pan open.

Lay the fried doughnuts on a wide tray covered with paper towels. Stuff the cooled doughnuts with fruit jam (to taste) or just sprinkle with powdered sugar.