Krofne (Bosnian Doughnuts)

    I enjoy a doughnut every now and then, but nothing I've ever tried has compared to krofne. My mom made them growing up, and I could never get enough of them. I'm sure after trying this recipe, your taste buds will fall in love as well!

Ingredients for the yeast mixture:

• 1 package active dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 1/4 cup warm milk
• 1/4 cup warm water

Ingredients for the dough:

• 4 cups flour (you will need more for kneading)
• 1/2 cup milk
• 1/2 cup water
• 1/4 cup canola or vegetable oil
• 3 eggs

    Combine the ingredients for the yeast mixture in a small bowl, mix, and set aside for 10 minutes.

Next, combine the ingredients for the dough and knead, gradually adding more flour until the dough is not sticky anymore. Place in an oiled bowl, cover with a towel, and allow to rise in a warm area for 1 hour.

    Punch the dough and knead one more time. Set aside to rise for 30 more minutes.

    Place the dough onto a floured surface, and roll out with a rolling pin until the dough is about 1 cm thick. Use a circular cookie cutter or the top of a glass to cut out the doughnuts. Repeat this process with the leftover pieces of dough until you cannot roll out anymore. Allow these to also rise one last time for about 15 minutes.

    Next, add some oil into a pot and fill it up about an inch and a half. Fry the doughnuts for 2-3 minutes on each side on medium heat. Place them onto paper napkins, transfer them into a dish with sugar, and roll around in the sugar until the doughnut is evenly coated.

Enjoy!