TraditionalTatiana StanajFebruary 21, 20211 Comment

Zeppoles/ Krofna / Petula Frymë

TraditionalTatiana StanajFebruary 21, 20211 Comment

This crispy, light and incredibly fluffy European doughnut can be made in the comfort of your own home. I can say, with confidence (and my mom’s help), that this recipe is pretty solid. This can be served with sifted powdered sugar, feta cheese, honey, hazelnut spread…the list goes on and on.

Ingredients

3 cups and 2 tablespoons All-Purpose Flour

2 packets yeast (or 4 1/2 teaspoons)

2 teaspoons sugar

1 1/2 cups warm water

1 packet vanilla sugar or 1/4 teaspoon vanilla extract

1 teaspoon salt

4 eggs, room temperature

Oil for frying and to dip fingers

Directions:

1. In a small bowl, add in the sugar, yeast, vanilla, 2 tablespoons flour and 1/2 cup water. Stir until combined and set aside to rise for about 10 minutes.

2. In a large bowl, add in the remaining 3 cups of flour and salt. Stir until combined. Add in the eggs, yeast mixture and remaining 1 cup of water. With a paddle attachment or wooden spoon, mix well for about 5 minutes. The batter will be smooth and very loose. Cover with a loose towel and set aside for 30 minutes in a warm place.

3. Once the batter has risen, carefully loosen up the sides of the batter and swirl around a few times with a rubber spatula. Cover again and let it rise for another 30 minutes in a warm place. Repeat this step 2 more times. This part is vital to ensure that extra fluffy doughnut! (See pictures below. Look at the difference of bubbles in the first picture when the dough is covered for 30 minutes compared to the last picture of the last rise).

4. Once the dough has risen for the last time, in a small bowl, pour in some oil. There should be enough to be able to dip your fingers.

5. Heat up a deep pan with an inch high of oil (canola or vegetable oil). Once the oil has heated up, dip your fingers in the small bowl of oil, scoop up about two tablespoons of batter, spread the batter out a bit (see pictures) and carefully add it into the hot oil.

6. Once you have filled up the pan with enough doughnuts (be careful not to overcrowd the pan, about 4 to 6 at a time should be enough), start moving around the doughnuts a bit to irritate the batter. This will help the doughnut start to fluff up in the pan. Turn them often so they are a golden color on all sides.