Carnival Doghnuts (Krofi)
The word krof in Slovenian derives from the German Krapfen, which in turn has its origins in krapfo, an old German word for a claw. Presumably, because the dough was irregular in shape with sprouts growing out and so reminiscent of claws.
There are multiple myths about the origin of the doughnuts. One story says that they were invented by a Vienesse court chef Cecilia Krapf, in 1690 when she angrily threw some yeasted dough at her apprentice. She missed, the dough landed in a pan filled with hot oil, and thus doughnuts were born.
Whatever their origin, doughnuts spread from Vienna to other parts of the Habsburg monarchy, including the territory of present day Slovenia. And why are the doughnuts associated with the carnival? Carnival is the period preceding lent, i.e., the fasting period commemorating the 40 days that Jesus spent fasting in the desert. Doughnuts have a high caloric score and are a cheap way to build energy reserves before the start of the fasting period.
Recipe
Ingredients:
500 g all-purpose flour
6 g baking powder
8 g instant yeast
1/2 tsp salt
75 g sugar
2 tsp vanilla paste (can be replaced with vanilla essence)
240 ml warm milk
30 g butter
3 egg yolks
zest of 1 lemon
2 tbsp rum
2 tbsp crême fraîche
500 ml of oil for frying
apricot jam
powdered sugar
Instructions:
All the ingredients for krofi must be warm, as well as the place where you will prepare the dough.
Mix flour with baking powder and instant yeast.
In a bowl mix egg yolks and sugar until fluffy, for about 10 minutes.
Add vanilla paste, warm milk, melted butter, crême fraîche, lemon zest, and rum and mix until the mixture is uniform.
Add the milk mixture to the flour mixture and stir a little. Then add the salt and continue mixing for about 15 to 20 minutes.
The dough should be elastic and not stick to your fingers. If it sticks, add flour-one tablespoon at a time- until the dough is uniform.
Cover the dough with plastic wrap and let rise until it has doubled in size (about 60 minutes).
Once the dough has risen divide it into smaller pieces, each weighing 65 g. Shape each piece into a ball and let rise for another 45-60 minutes in a warm place. Make sure that the surface is well floured, so that the balls won’t stick.
Heat oil at least 5cm deep in a large Dutch oven to 160C (320 F). If the temperature of the oil is too high, the doughnuts will be dark brown in color.
Place the balls into the oil so that the top of each ball is in the oil. The balls should not touch or crowd in the pan. Cover the pan and cook for 3-4 minutes.
Flip the balls around and cook for another 3 minutes uncovered.
- Place on a rack once done.
- Mix the apricot jam with a tablespoon of rum and inject it into each doughnut.
- Sprinkle with powdered sugar and serve.