Updated The month of january 28, 2016.
Serbian doughnuts or krofne are eaten year-round but especially prior to the Great Given begins.
For Orthodox Serbians, Shrove Tuesday doesn't exist. Meatfare Sunday begins 1 week before Ash Wednesday and it is the final day meat and meat byproducts could be consumed.
If there's this type of factor like a swansong to wealthy foods, it might be Cheesefare Sunday (the final day milk products could be eaten), that takes place 72 hours before Ash Wednesday, when palacinke . krofne along with other fried and wealthy foods are eaten.
So Given begins on Clean Monday. 2 days before Roman Catholics along with other Christians begin Given. Following this Cheesefare swansong, most Orthodox Christians eat no meat, meat byproducts, chicken, dairy or eggs for the whole Lenten period. This is a listing of foods Alright to eat for Serbian Given and a summary of Serbian Lenten recipes .
Some krofne recipes demand unseasoned mashed taters within the dough, although not that one. Match it up recipe with Lithuanian spurgos . Polish pczki and Croatian fritule .
Makes about 3 dozen Serbian Doughnuts - Krofne
Ingredients
- 1 cup scalded milk
- 4 ounces (1 stick) butter
- 1/4 cup sugar
- 2 teaspoons salt
- 1 package active dry yeast
- 1 cup 110-degree water
- 3 large slightly beaten room-temperature eggs
- 6 cups all-purpose flour
- Oil for frying
- Granulated or confectioners' sugar
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Preparation
- Scald 1 cup milk and add 4 ounces butter, 1/4 cup sugar and a pair of teaspoons salt, stirring to dissolve the butter. Awesome to 110 levels. Meanwhile, dissolve 1 package (2 1/4 teaspoons) active dry yeast in 1 cup 110-degree water.
- Inside a large bowl or stand mixer fitted using the dough hook, place milk mixture, yeast mixture and three large slightly beaten room-temperature eggs, mixing until smooth. Add 6 cups all-purpose flour progressively, mixing until smooth. The dough may be sticky. If that's the case, use slightly dampened hands to transfer it to some greased bowl (don't increase the flour). Cover and let rise until bending. For added-light krofne. some cooks punch lower the dough and allow it to rise again until bending.
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- Punch lower dough and roll 1/2-inch thick on the gently floured work surface. Cut having a 3-inch round cutter or glass and let rise, covered, about 1/2 hour.
- Heat oil to 375 levels inside a heavy-bottomed pot or Nederlander oven. Make use of a deep-frying thermometer to make certain temperatures are accurate.
- Fry krofne in herbal until gently brown on sides, turning just once. Drain on absorbent paper. While still hot roll in granulated sugar or dust with confectioners' sugar.
NOTE: Always employ caution whenever using herbal. especially around children. Possess a fire extinguisher created for grease fires prepared.