Slovenian Jam Doughnuts (Krofi)
krofi Say it: KROH-fee
Slovenia’s carnival season before Lent is when krofi appear on platters, heavily dusted with powdered sugar and often paired with coffee or hot chocolate. Trojane is especially known for its version. The doughnuts are soft and airy, scented with rum and lemon zest, with an apricot-jam centre and a pale ring around the middle that comes from the covered first minute in the fryer. The practical hook is temperature control: keep the oil steady and fry only a few at a time.
Slovenian Jam Doughnuts (Krofi)
krofi
Pronounced KROH-fee
- Serves
- 6
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling and frying
Method
Combine the lukewarm milk with 1 teaspoon of the sugar and the yeast in a small bowl. Leave it until a foam forms on top, roughly 10 minutes.
Whisk the flour, the rest of the sugar, the salt, and the lemon zest in a large bowl or stand-mixer bowl. Pour in the yeast mixture, egg yolks, melted butter, rum, and vanilla. Bring everything together into a rough dough, then knead 8–10 minutes, until it is smooth, soft, and elastic. Put the dough in a lightly greased bowl, cover it, and leave it in a warm place until it has doubled, about 1 to 1 1/2 hours.
Deflate the dough and transfer it to a lightly floured work surface. Cut it into 12 even portions (about 70 g each). Roll each portion into a firm ball and pinch the seam closed underneath. Set the balls seam side down on a floured cloth or parchment-lined tray, leaving space between them. Cover loosely and let them rise until puffy and almost doubled, 45–60 minutes.
While they rise, put the oil in a deep, heavy pot and heat it to 350°F (175°C). Line a tray or plate with paper towels.
Fry in batches. carefully place 2–3 risen balls in the hot oil with the smooth, rounded side facing down. Cover the pot for 1 minute, then remove the lid and continue for 1–2 minutes, until the bottom is deep golden. Turn the doughnuts and fry uncovered for 2–3 minutes more, until the second side is golden and the centers are cooked. Covering the pot for the first minute is what creates the pale ring.
Use a slotted spoon to lift the doughnuts out, and drain them on the paper towels. Continue with the remaining dough, bringing the oil back to 350°F (175°C) between batches.
Let the doughnuts cool to just warm. Put the apricot jam in a piping bag fitted with a long narrow nozzle. Push the nozzle into the side of each doughnut and pipe in about 1 tablespoon of jam.
Dust the krofi heavily with powdered sugar and serve while they are still a little warm.
Regional variant: Trojane doughnuts (Trojanski krofi)
For Trojane doughnuts (Trojanski krofi), use 5 egg yolks, 1/2 cup (115 g) butter, and 3 tablespoons dark rum. Let the shaped balls rise a little longer so they are very airy. Fry at 320°F (160°C), keeping the pot covered for the first 2 minutes before turning; the result is a more pronounced pale ring and an especially tender crumb.
Cook's notes
- A kitchen thermometer is the best guide: hold the oil at 350°F (175°C), because hotter oil browns the crust before the middle is done.
- For a smooth filling, warm jam that is very chunky and push it through a sieve before it goes into the piping bag.
- Fry only 2–3 doughnuts at a time; a crowded pot drops the oil temperature and makes the doughnuts heavier.
Serve with
Serve them warm with strong coffee, hot chocolate, or a glass of milk. During carnival, they are often stacked on a platter and given a heavy dusting of powdered sugar.
Make ahead and storage
These are at their best fresh. Unfilled doughnuts can be stored in an airtight container for 24 hours and warmed in a 300°F (150°C) oven for 5 minutes. They freeze unfilled for up to 1 month; thaw them and add the filling just before serving.
