MAKING KROFNE WITH MY SERBIAN GRANDMA | Fluffy Serbian Donuts!
We are back in the kitchen with Baba this week and we are making Krofne!
Krofne are like donuts, but better and Baba makes the best ones… EVER.
Baba has plenty of tips and tricks to share when it comes to these delicious pastries so sit tight and get your flour ready because you are going to want to eat these as soon as humanly possible!
I totally forgot to include a Serbian word of the day, but just listen to Baba and you should be good to go
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???? Ingredients
???? Yeast
1 cup warm milk
2 tsp. Yeast
2 tsp. Sugar
2 tsp. Flour
???? Other Ingredients
2 eggs
Zest from 1 lemon
70g butter
½ cup sugar
1 kg. Flour
2 tsp. Oil
1 tsp. Salt
18g vanilla sugar
1 cup warm milk
1 cup warm water
???? Toppings
Cinnamon
Sugar
???? Directions
Start by warming up 1 cup of milk and adding the yeast, sugar, and flour. Let this sit in a warm place for a few minutes to activate.
In a separate bowl, combine the eggs, lemon zest, butter, and sugar. Add this mixture to the flour along with the activated yeast, oil, salt, and vanilla sugar.
Slowly incorporate the warm milk and warm water. You may not need all of it! Continue to knead the dough, adding flour as needed.
Transfer the dough to an oil bowl, cover, and let rise for 30-45 minutes or until the dough has doubled in size.
Spill the dough onto a floured surface and gently roll it out. Using a 3.5” round, cut the krofne ad place them on a floured tray. Once they are all cut, cover and let them sit for 10-15 minutes.
Over medium-high heat, fry the krofne. Immediately begin to cover the krofne with the oil from the pan. Next, cover the krofne with a lid for 10 - 15 seconds. Uncover and begin to cover them in oil again. After about 2 minutes, flip the krofne and let fry for another 2 minutes. Flip one last time, let them fry for another minute or so and remove.
Place the krofne in a pan lined with paper towel to absorb the extra oil.
Once cooled, dip in sugar and cinnamon.
Prijatno!
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???? Review and Tips
1. Start with 1 kg of flour and add as needed. The dough should not be sticking to anything!
2. Make the krofne vegan by substituting the milk for water, the butter for margarine, and skipping the eggs!
3. While the krofne fry, cover them with a pot lid to keep the steam in. This will help keep them nice and moist
4. Baba says if the krofne are heavy to hold, they are not cooked all the way through. They should be nice and light!
5. Only dip what you plan on eating! This will make it easier to store!
6. On that note, store them in a plastic container in the fridge, or in the freezer. When you’re ready to enjoy, warm them up for a few seconds in the microwave and enjoy!
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0:00 Intro
1:18 Activate Yeast
2:35 Preparing the wet ingredients
3:51 Making the dough
9:55 Cutting and shaping the krofne
12:49 Frying the krofne
15:43 Taste Test + Review
18:26 Conclusion + Bloopers
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MAKING BUREK WITH MY BABA | Step by Step Guide to Making a Cheese and Meat Burek From Scratch!
MY SERBIAN GRANDMA TEACHES ME HOW TO DEBONE A TURKEY | With homemade stuffing and gravy!
MAKING 4 BUREK FILLINGS WITH MY SERBIAN GRANDMA | Cheese, meat, potato, and apple filling!
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???????????? Follow me on social
#Krofne #SerbianDonuts #InTheKitchenWithBaba
Recipe How to Make Grandma's Donuts
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Todays Video- How to Make Grams Old Fashion Donuts We as a kid loved these there so tasty so come join me as I prepare them delicious.
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Italian Grandma Makes Zeppole (Italian Doughnuts)
Zeppole (Italian Doughnut)
1 cup water
1 cup milk
1 envelope active dry yeast (2 teaspoons)
2 large eggs
¼ cup sugar
1 teaspoon salt
1 tablespoon olive oil
4 cups all-purpose unbleached flour
Oil for frying
Finish by rolling in:
1 cup sugar mixed with
1 tablespoon cinnamon
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Anna Makes Sour Cream Donuts | Oh Yum
Sour Cream Doughnuts are a wonderful treat for any occasion, but these little bites are best enjoyed on a cold winter day. Chef Anna Olson takes you from step one to step yum with plenty of tips and tricks along the way!
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Ingredients
½ cup (125 mL) sour cream
½ cup (125 mL) buttermilk
½ cup (115 g) sugar
1 large egg
½ tsp (3 g) fine salt
2 cup (300 g) all purpose flour
¾ tsp (4 g) baking soda
dash of ground nutmeg
vegetable oil for frying
icing sugar for dusting
cinnamon sugar for coating
Directions
1. Whisk sour cream, buttermilk, sugar, egg and salt together. Sift together flour, baking soda and nutmeg and add to sour cream mixture, stirring just to blend. Let dough sit while heating oil.
2. Heat 2 inches (5 cm) of oil in a high-sided pot to 350°F (180°C), measured on a fryer or sugar thermometer. With a small ice cream scoop or with a tablespoon, drop spoonfuls of dough carefully into oil. Let cook until doughnuts are a deep brown on one side, about 4 minutes, before turning and cooking to the same colour on the other side (often they turn themselves over when they are cooked on one side!). Remove doughnuts with a slotted spoon and drain on paper towel.
3. Let doughnuts cool 10 minutes, then sift icing sugar on top and serve, or toss in cinnamon sugar while warm.
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Grandma's Easy Homemade Sugar Donuts Recipe! Garden cleaning in the village!
in this video, Grandma's Easy Homemade Sugar Donuts Recipe!
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Welcome to my Native village channel, where I share my country life vlog and wilderness cooking adventures. In this video, I will show you how to cook a delicious dish using fresh ingredients from my sweet village in Azerbaijan. You will see how I prepare the cook it over a campfire, and enjoy it with my family.
Thank you for watching and I hope you enjoy this video.
#village #donuts #recipe
DONUTS RECIPE || EASY HOME MADE DONUTS BY MY GRANNY || CHOCOLATE || VEG VILLAGE FOOD ||
DONUTS RECIPE || EASY HOME MADE DONUTS BY MY GRANNY || CHOCOLATE || VEG VILLAGE FOOD ||