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Pust je pred vrati in upam, da imate že vsi izbrane maškare v katere se boste našemili in dobro prestrašili zimo, da bo zbežala stran. Jaz še nimam izbrane svoje maske, sem pa se zamotila s pripravo krofov.

Pri nas doma nismo pripravljali pustnih sladic kot so krofi, kvašeni in krhki flancati. Spomnim se, da smo kdaj pripravili miške za sladico ampak večinoma smo se “švercal” pri sosedih in prijateljih in se tam dodobra najedli teh obilnih pustnih zalogajev. Pred štirimi leti sem prišla na idejo, da bi tudi jaz poskusila in pripravila domače pustne krofe. Poklicala sem kolegico, katere mama dela najboljše krofe in jo prosila, če mi lahko podrobno opiše kako jih pripravi. Že v prvo so mi uspeli. Torej ta recept za krofe ni moj, je pa odličen in krofi bodo uspeli tudi začetnikom, ki bodo upoštevali podrobna navodila.

SLASTNI TRADICIONALNI PUSTNI KROFI

25 krofov

SESTAVINE:

1. del:

1 kg pšenične gladke moke (imejte je več na zalogi, če bo testo mokro in za pomokanje površine)

1 čajna žlica pecilnega praška

1/3 čajne žličke soli

limonina lupinica1

2. del:

1 dl ruma

1 dl sončničnega olja

2 celi jajci

6 rumenjakov

100 g sladkorja

3 dl mleka

3. del:

1,5 kocke kvasa (60 g)

2 dl mleka

1 žlica moke

1 žlica sladkorja

2 l sončničnega olja

marmelada za nadev

sladkor v prahu za posip

PRIPOMOČKI:

2 veliki skledi, skodelica za čaj (za pripravo kvasca), žlica, metlica, penovka, kuhalnica, posoda z debelim dnom 2 ali friteza, prt sli dve kuhinjski krpi (oprani brez mehčalca), kuhinjska inekcija za marmelado

ali friteza, prt sli dve kuhinjski krpi (oprani brez mehčalca), kuhinjska inekcija za marmelado Priporočljivo: kuhinjska tehtnica, termometer za kuhanje (če nimamo friteze), mešalec z nastavki za mesenje, modelčki-obročki za krofe

POSTOPEK:

Tretji del sestavin: 2 dl mleka segrejemo do 30°C (jaz naredim v mikrovalovni tako, da segrevam največ 10 sekund). V segreto mleko damo žlico sladkorja, žlico moke in razdrobimo kvas, ki ga dobro premešamo z ostalimi sestavinami. Pustimo, da vzhaja.

Prvi del sestavin: moko presejemo v večjo posodo, dodamo sol, limonino lupinico in pecilni prašek.



Drugi del sestavin: 3 dl mleka segrejemo v skodelici (lahko v mikrovalovni), da bo toplo. Vse sestavine drugega dela damo v drugo večjo posodo in jim dodamo toplo mleko, ki smo ga segreli. Dobro jih zmešamo z metlico.

Ob stalnem mešanju (lahko z mešalcem z metlicami za testo ali pa s kuhalnico) vmešamo 1.del sestavin v 2.del. Dodamo še 3.del. Testo dobro zamesimo.

Pri mesenju si lahko pomagamo z mešalcem z nastavkom za mesenje. Jaz sem v tem primeru s kuhalnico zamesila potem nadaljujemo z rokami. Lahko se zgodi, da bo testo zelo mokro in se bo pacalo. Če se to zgodi, dodamo še moko, dokler ne dobimo voljnega kvašenega testa, ki se več ne lepi na roke.

Testo damo počivati na toplo (pokrijemo skledo s krpo) za 1 uro.

Ko vzhaja ga raztegnemo na pomokani površini in trgamo približno enake kose testa stran. Jaz si pomagam z modelčki za krofe, da dobim približno enako težke kose testa, potem pa vsak kos testa še stehtam na tehtnici. Krofi naj bodo težki 90g.

To testo oblikujemo v kroglice. Kroglice odlagamo na pomokan prt ali krpo in jih sproti pokrivamo z drugo krpo.

Krofe vzhajamo 30 minut na eni strani, potem jih obrnemo in pustimo vzhajati še 10 minut.

Olje segrejemo v posodi (priporočljiva je taka z debelim dnom) ali fritezi na 160°C. Jaz počnem to v navadni litoželezni posodi in temperaturo merim s kuhinjskim termometrom. Olja mora biti dovolj, da krofi plavajo.

Krof damo v olje tako, da ko je počival ga obrnemo na glavo v olje. Lahko jih damo več naenkrat, odvisno od velikosti posode. S pokrovko pokrijemo krofe3. Pečemo pokrito 4 minute, odkrijemo, obrnemo krofe in še 4 minute pečemo na drugi strani odkrite.

Krofe odlagamo na pladenj, obložen s papirnatimi brisačkami.

Ko so vsi krofi spečeni, jih napolnimo z marmelado s pomočjo kuhinjske inekcije. Lahko pa pustimo prazne in si potem vsak sam doda želeno marmelado. Preden jih postrežemo jih posujemo s sladkorjem v prahu.

Ti krofi so bili izjemno slastni in hitro jih je zmanjkalo. Zdaj so domači tisti, ki se pri nama “švercajo” za krofe in prav super je, ko lahko tak izdelek daš iz rok. Upam, da se še kdo spravi preizkusiti ta recept in da vam uspe. Ni tako simpl, je pa fino.

1. Jaz uporabljam bio sušeno limonino lupinico, ki jo kupim v trgovini. Dobro jo je imeti doma na zalogi, ko se spomniš kaj ustvarjati.

2. Krofe po navadi pečem v posodi z debelim dnom – litoželezni posodi z višjim robom. Dobro se pečejo tudi v fritezi, ki je jaz nimam. Sem pa jih tudi pekla že v navadnem teflonskem voku in so se krofi super spekli. Le malo bolj sem morala paziti na temperaturo ognja.

3. Ko sem dobila ta recept, so mi v navodilih povedali, da moram nujno, ko krofe pečem in jih pokrijem, dvakrat pokrovko dvigniti – hop, hop, da noter spravim zrak. Še zmeraj se tega držim in ne vem zakaj. Mislim, da ni ravno relevantno za to, da se v olju krofi dvignejo. Ne upam pa si poskusiti brez tega manevra peči krofov. Naj nekdo drug poskusi in mi sporoči 🙂

Delicious traditional carnival doughnuts

It’s almost carnival season here in Slovenia. We call it pust and we celebrate it for a week. It’s a little bit simmilar to holloween in the way we dress up in different caracters and masks, but still a little bit different. The traditional mask is called “kurent” and they are really scarry because they are have big bells on them and are suppose to chase bad demons and winter away and bring on spring and a good harvest. We are all waiting to put our masks on and go to partys. There are also some traditional foods that are typical for this holiday time. We eat traditional doughnuts and flancati, which are made from the same dough as donoughts just shaped differently.

I made home made doughnuts this year. Here is the recipe.

Delicious traditional doughnuts

25 doughnuts

INGREDIENTS:

1. part:

1 kg plain white flour (have some more in stock when you need to flour the surface or add some more to the dough)

1 tea spoon of baking powder

1/3 tea spoon of sea salt

lemon zest*

2. part:

1 dl rum

1 dl sunflower oil

2 eggs

6 egg yolks

100 g sugar

3 dl milk

3. del:

1,5 dice of fresh yeast (60 g)

2 dl milk

1 tbs flour

1 tbs sugar

2 l sunflower oil

marmalade for the filling

powdered sugar

TOOLS:

2 large bowls, tea mug, spoon, whisk, spider utensil, cooking spoon, a pot with a thick bottom, 2 clean kitchen cloths (not washed with cloths softener), a kitchen injection for marmalade.

good to have: kitchen scale, thermometer for cooking, kitchen miwer with a hook for dough

INSTRUCTION:

The third part of the ingredients: heat 2 dl of milk in the microwave but not over 30°C. Add a tbs of sugar and a tbs of flour to the milk. Than add fresh yeast into the mix. Leave it to rise.

The first part of the ingredients: sift the flour into a big bowl, add salt, lemon zest and baking powder.

The second part of the ingredients: Heat up 3 dl of milk so it is really warm. Mix all the ingredients together in the second big bowl. You can mix the ingredients with a whisk.

While mixing add the 1st part of the ingredients into the 2nd part. Add the 3rd part also. Knead the dough well.

You can use a mixer or do it with your hands. I did it with a wooden spoon and than continued with my hands. What can happen is that the dough can be to wet and sticky. Just add some flour till you get a nice yeast dough that doesn’t stick to your hands any more..

Leave the dough to rest for 1 h. Cover the bowl with a clean cloth.

When it raises, stretch it out on a floured surface. Grab same sized pieces from the dough. Use the kitchen scale to help you. They should be 90 grams each.

Shape the dough into balls. Leave them on the floured cloth and cover them up with another cloth, so they are protected from the cold.

Leave the doughnuts to rest for 30 minutes on one side. Turn them around and leave them to rest for another 10 minutes.

Heat the oil to 160°C. It is a really good thing to use a thermometer or a deep fryer with a thermostat instead of the pan. There has to be enough oil for the doughnuts to swim in it.

Put the doughnut into the oil. Do it like this: when the doughnuts are resting they are facing up, when you put them in oil you put them up side down. You can put more of them, that depends on the pan. Cover the pan with a lid. Fry for 4 minutes. remove the lid, turn the doughnuts and bake for another 4 minutes without the lid.

When they are done, take them out with a dragon utensil and place them onto to a paper towel.

When all of the doughnuts are done, fill them up with marmalade. You can also leave them empty and leave the others to decide. Before you serve them, dust them with some powdered sugar.

I think the doughnuts came out really good. I hope you give this recipe a try. Though it takes quite some work, it’s worth it. We’ll be enjoying the carnival this week. There’ll be doughnuts everywhere.