- Food and Cooking
slovenian donuts - "krofi"
slovenian "carnival donut"
Because I'm a "Slovenian guy", of course I just love Slovenian cooking, especially Slovenian pastry and desserts. Some of the most famous by tourists known Slovenian pastries are the "potica" (walnut cake, walnut roulade), or the "krof" (round donut, or doughnut). The "Slovenian krof" is a dessert pastry, not a typical fall harvest food, but normally prepared for the carnival period in Slovenia. So, the "original" Slovenian "krof" is derived from Ptuj (north-eastern part of Slovenia, where the carnival traditions are the best preserved), known as "pustni krof" (carnival donut). But now is the "krof" spread throughout Slovenia. Also, this donut isn't anymore a typical "carnival" pastry, but they prepare it "throughout" the year. Even in Slovenia on this time, they eat "krofi" more in autumn and winter. One of the Slovenian places, known by tourists for their excellent donuts, is not only Ptuj, but also "Trojane" (a village, little bit north of Ljubljana). Famous are their "pudding donuts".
Variants of the Slovenian donut is also very known for instance in Austria, Germany... (central and eastern Europe). In Germany, filled with "pudding", this donut is called: "Berliner Donut" (a little different from the Slovenian pudding-donut).
The recipe is very easy, even for a non-cook, as me. I'm happy, my mom teached me how to make Slovenian donuts. I would say: just try it too, and let me know how they tasted.
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What ingredients do you need?
650 gr wheat flour
50 gr yeast
3 dl milk
6 egg yolks
60 gr butter
60 gr sugar
2 tablespoons rum
salt, powdered sugar, lemon peel, sunflower oil
(With this ingredients you can prepare about 30 donuts, depending on the size)
How to prepare Slovenian "pustni krofi"
* add the wheat flour in a bowl; make a hole in the flour
* let the yeast rise in warm milk
* in the hole we add the rised yeast, and then a mass to prepare before as follows
* mix the egg yolks until they become a foamy mass
* add to the mixed yolks the sugar, the melted butter, the oil, the grated lemon peel, salt, rum, and the rest of the warm milk
* add the prepared mass to the hole in the flour with the rised yealt
* shape the dough and knead well (with a dough mixer)
* cover the dough with a kitchen towel, and let rise about 1 hour
Frying Slovenian Donut Dough Rounds
* roll out the rised dough (1,5 cm thick)
* cut out circles with a glass
* let the circles still rise for a moment covered withh a kitchen towel
* let the circles fry in hot palm oil (about 190Â°)
* the oil temperature is ready to fry, when around a wooden spoon in the hot oil are rising little bubbles
* fry the dough circles for about 2-4 minuts
* turn them around, and let fry the other side for 2-4 minuts
* the color must be "brown-yellow"...
** The "white ring" in the middle around the donut is the pride of every housewife
After frying: let the "krof" (donut) rest on some paper towel.
When they are almost "cooled": sprinkle some flowered sugar over the "krof".
Different Variants of Slovenian Doughnuts
Original Slovenian krof
Without sugar on the donut, or without any filling.
Topped with flowered sugar
* Top the donuts with some flowered sugar (using a small sieve).
* Or: Just after you take the donuts out of the fryer, when they are still a little bit warm,
sprinkle with a little bit of granulated sugar, which then melts slightly on the donut.
Filled with marmalade or vanilla cream
When cooled, just inject with a syringe a little bit of apricot marmalade or vanilla cream
Topped with chocolate
On one of your former favorite variant, you can top them with melted chocolate
and if you like, also with some coconut flakes.
Just enjoy watching them in the following photo gallery.
Variants of the Slovenian doughnutClick thumbnail to view full-size
Find the Best DONUT Recipe
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