SLOVENIA
Ingredients
• 2 ounces compressed yeast (or 3 packages dry
yeast)
• 1/4 cup lukewarm water
• 1 teaspoon sugar
• 2 tablespoons flour
• 1 cup milk
• 1 cup half and half cream
• 6 tablespoons butter
• 6 tablespoons margerine
• 6 large eggs
• 3/4 cup sugar , 1 teaspoon salt
• 1 cup sour cream
• 1/2 lemon, rind and juice
• 3 pounds (9-1/2 cups) flour
SCHOOL:
GIMNAZIJA KRANJ
Preparation
1. In large bowl, beat eggs, sugar, salt and sour cream together. Add milk mixture to egg mixture.
Stir in yeast, lemon rind, juice and 2 cups flour. Beat until smooth. Mix in enough remaining
flour until dough is easy to handle, about 7 cups. Place on floured board and knead about 10
minutes to a soft non-sticking dough, adding more remaining flour on board as needed. Place
in greased bowl, turn to grease top. Cover and let rise until doubled, about 1-1/2 to 2 hours.
2. Place dough and stretch (no rolling) to 1/2-inch thickness. Cut rounds (there are no holes in
Dessert
krofe) with the top of a glass or with a doughnut cutter (removing inner cutting circle). Place
rounds on floured cloth; cover with a cloth to rise about 30 minutes or until light. Use scraps of
dough to make additional rounds. Fry in deep fat (3 inches of oil) until golden brown on both
sides, turning once. Place on brown paper to absorb fat. Dust with powdered sugar when krofe
82
are cooled.
ANA HUMERCA ŠOLAR