Among famous traditional dishes are Pustni krofi - Carnival Doughnuts and Krhki flancati - Brittle Flancati.
|Pustni krofi - Carnival Doughnuts|
In the past Krofi were made only for this Carnival season. Today we can buy them freshly made all year round. Like many traditional dishes, krofi are made with different recipes.
Pustni krofi - the recipe:
40 g of fresh yeast or 20 g of dry instant yeast
1 tsp of salt
|Wheat flour with dry instant yeast.|
100 g of sour cream
300 ml of milk
4 tbsp of good rum
oil for deep frying
It is necessary that all the ingredients are warm, as well as the place where you are going to do the dough.
Sift the flour into a big bowl. Add the yeast in the middle with a bit of sugar. On the other side of the bowl add salt which must not be mixed directly into the yeast.
Separately you blend the egg whites well. Then add eggs yolks, sugar, melted butter, sour cream, lemon zest, rum and very warm milk - 50 degrees C.
|Mixture of all wet ingredients.|
|Knead the dough.|
|The dough must be very soft.|
|Sprinkle the dough with flour |
and cover with table clothes.
|After 1 hour the dough will rise |
and is ready to work with.
After that we put the dough on a table clothes covered with flour and role it out very gently. Do not stretch! Cover rolled dough to rise for at least 10 minutes then cut out krofi with a round shaped model. Covere them to rise on one side, then turn them around to rise on the other side - 10 to 20 minutes on each side.
|Cut out round shapes and cover to rise on both sides.|
When still warm, inject the apricot jam into each krof and sprinkle it with sugar powder.
|Inject the jam when still warm.|
On Carnival day you can eat as much as you want.