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Croatian Doughnuts - Alice Kuhar's Recipes

(KRAFNI) (from Mama Segadi’s Cookbook)
1 quart milk
1 large cake yeast
4 egg yolks
Grated rind of 1 lemon
1 tablespoon salt
1 glass whiskey or rum
1/2 pound butter
2 whole eggs
1-1/2 cups sugar
3 pounds sifted flour (about 9 cups)
Dilute yeast in a large pan or bowl with a little warm milk and flour. Let rise until light and bubbly (sponge). Then add lemon rind, flour, sugar, whiskey or rum, egg yolks, salt, butter and whole eggs; beat with a wooden spoon. Beat until dough bubbles and crackles leaving spoon free of dough. Cover with a warm floured cloth. Let rise until double.

Take dough by spoonfuls and drop on floured board. Flatten out with the palm of your hand. Dot each center with jelly. Take another spoonful of dough and flatten on top of the jelly. Dip the edge of water glass in flour and cut doughnut out or use a regular doughnut cutter. Re-use also the ends of dough that are left over. Spread a clean floured cloth on a tray and place doughnuts far enough apart because they rise quite a bit.

Drop doughnuts into hot grease and fry a golden brown. Keep pan covered when doughnuts are first put in, turn doughnuts over once and let them remain uncovered. Remove to a pan lined with paper towels to absorb grease. Sprinkle with powdered sugar and serve.

Braids: Make 1 recipe of DOUGHNUTS (above). Take by spoonful and drop on floured board. Roll out by hand and braid or twist into shapes. Drop into hot grease and cover. When golden brown on one side, uncover pan and turn doughnuts over and fry uncovered. Remove when golden brown. Drain on paper towels.

Spoon Doughnuts: Make 1 recipe of DOUGHNUTS (above). Make the dough in a pan or bowl. Take by spoonfuls and drop into hot grease. Fry to golden brown. Cover until one side is browned, then remove cover and fry other side uncovered. Remove when golden brown. Drain on paper towels.

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