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Krofi (Slovenian Doughnuts) - Alice Kuhar's Recipes

KROFI (Slovenian doughnuts)
(Jenie Zakrajsek) (From 1987 United Slovenian Society Bake-Off Recipes) 

3 tablespoons lukewarm milk

1 teaspoon sugar
3 teaspoons flour
1 pkg. fresh yeast
4 cups flour
1/2 teaspoon salt
1/2 pint sweet cream
1/2 pint milk
6 tablespoons sugar
1/4 lb. sweet butter
4 egg yolks
Combine lukewarm milk, 1 teaspoon sugar, 3 teaspoons flour and yeast; Stir to dissolve; set aside until foamy.

Mix together the 4 cups flour and salt. In saucepan, heat cream, milk, 6 tablespoons sugar and butter only until butter melts; cool. Make a well in flour and add milk mixture, yeast and egg yolks, Beat with a wooden spoon until the dough is smoothe and has a bubbly consistency. Place dough in a bowl, cover and let rise in warm place about 2 hours.

Roll out dough on lightly floured surface until about 1/2 inch thickness. Cut doughnuts with round cutter. Cover the cut-out doughnuts and let rise again.

Fry krofi in shortening. Do not crowd in the pan. Turn only once so that you get a nice white ring around the center. Remove and place on paper towels to drain. When cool, sprinkle with powdered sugar.

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