Serbian Doughnuts (Krofne)
Крофне KrofneSay it: KROF-neh
Krofne are light, airy yeast doughnuts beloved across Serbia and the Balkans. These pillowy pastries are deep-fried until golden and typically filled with apricot jam, rose-petal jam, or vanilla custard. They are a staple at celebrations, family gatherings, and weekend breakfasts, often dusted generously with powdered sugar. Their soft, almost melting texture and sweet filling make them a comforting treat that pairs perfectly with strong coffee.
Serbian Doughnuts (Krofne)
Крофне, Krofne
Pronounced KROF-neh
- Serves
- 6
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- 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.
Method
In a small bowl, combine the warm milk, 1 tablespoon of the sugar, and the yeast. Stir and let sit for 5-10 minutes until foamy.
In a large mixing bowl or stand mixer fitted with a dough hook, add the remaining sugar, eggs, melted butter, vanilla, and salt. Pour in the yeast mixture and mix briefly.
Gradually add the flour, 1/2 cup at a time, mixing until a soft, slightly sticky dough forms. Knead on a lightly floured surface or with the mixer for 6-8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
Turn the dough out onto a lightly floured surface and roll to about 1/2-inch (1.2 cm) thickness. Using a 3-inch (7.5 cm) round cutter, cut out circles. Gather and re-roll scraps once.
Place the rounds on a floured baking sheet, cover lightly, and let rise for another 20-30 minutes until puffy.
Heat 3 inches (7.5 cm) of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry the doughnuts in batches, 2-3 at a time, for 2-3 minutes per side until deep golden brown.
Remove with a slotted spoon and drain on paper towels. Let cool until just warm.
Using a piping bag fitted with a long narrow tip, poke a hole in the side of each doughnut and fill with about 2 teaspoons of jam.
Generously dust the filled krofne with powdered sugar before serving.
Regional variants
Some Serbian cooks fill krofne with chocolate-hazelnut spread or vanilla pastry cream instead of jam. A lighter modern version may be baked at 375°F (190°C) for 12-15 minutes, though the classic deep-fried version remains the most traditional.
Cook's notes
- The dough should be soft and slightly tacky; avoid adding too much extra flour or the krofne will be dense.
- Maintain oil temperature at 350°F (175°C) – too hot and they brown before cooking through; too cool and they absorb excess oil.
- Fill the doughnuts while they are still slightly warm so the jam distributes more easily.
Serve with
Strong Turkish-style coffee or a glass of cold milk
Make ahead and storage
Best eaten the day they are made. Unfilled doughnuts can be frozen after frying and filled after thawing and warming slightly.
