Another edition of Baking with Baba!
Krofne, or homemade Serbian yeast doughnuts, are a New Years Eve tradition in my family. This year when Matt and I hosted a New Years Eve party at our own apartment, Baba made fresh doughnuts at her house and walked them over on a giant platter- they went quickly.
I love doughnuts on New Years Eve, but I also love them all year round, so I wanted to put a spring-y twist on these tried-and-true treats. We loosely followed a couple recipes. this recipe, minus the butter; and this one, pictured below, that Baba scribbled down in her pocketbook at church a few years ago (lemon for size reference):
- 1 whole egg + 4 yolks
- Pinch of salt
- 1 tablespoon yeast
- 1 liter of milk (which comes out to just over 4 cups)
- 7 cups all-purpose flour
We made the dough, let it rise, shaped the doughnuts, and fried them. Then, rather than dusting them with powdered sugar as the linked recipe suggests, we rolled them in a lemony sugar concoction that I made using:
- 1 cup of granulated sugar
- Zest from 4 lemons
- 1 packet of vanilla-infused sugar
These are INCREDIBLE right after they’re made (think warm, doughy, slightly-melting sugar… I’m spoiled, I know) but they also pair perfectly with morning coffee.