Balkan Krofne — Fried Jam-Filled Doughnuts Dusted with Powdered Sugar

INGREDIENTS (for 8–10 pieces):

• 500 g wheat flour
• 7 g dry yeast (or 20 g fresh yeast)
• 250 ml lukewarm milk
• 80 g sugar
• 80 g melted butter (slightly cooled)
• 2 eggs
• 1 pinch of salt
• 1 teaspoon vanilla essence (or vanilla sugar)
• Grated zest of 1 lemon
• 200 g apricot jam (or plum/raspberry)
• Oil for frying (about 1 litre)
• Powdered sugar for decorating

PREPARATION STEPS:

1. Activate the yeast: mix the yeast with 100 ml of lukewarm milk and 1 tablespoon of sugar; let it rest for 10 minutes until it foams.
2. In a large bowl, mix the flour, salt and remaining sugar. Add the remaining lukewarm milk, the eggs, melted butter, vanilla essence, lemon zest and the activated yeast. Knead the dough for 8–10 minutes until it becomes elastic and no longer sticks to your hands.
3. Cover the bowl and let the dough rise in a warm place for about 1 hour, until doubled in size.
4. Roll the dough out to about 1.5 cm thick and cut out rounds 8–9 cm in diameter. Place the rounds on baking paper, cover them and let them rise for another 20–30 minutes.
5. Heat the oil to 170–175°C. Fry the krofne for 2–3 minutes per side until golden. Do not overcrowd the pot.
6. Drain on kitchen paper. While still lukewarm, fill with jam using a pastry syringe or the tip of a knife.
7. Dust generously with powdered sugar and serve warm.

Prep time: 30 minutes + about 1.5 hours rising. Frying time: about 20 minutes. Servings: 8–10 pieces.