Krofne

Method

Warm the milk to 37°C and crumble the fresh yeast into it with a pinch of sugar, letting it activate for 10 minutes. In a large bowl, combine the flour and salt, then make a well in the centre and add the yeast mixture, eggs, remaining sugar, and vanilla extract. Mix thoroughly and gradually incorporate the softened butter until a smooth, elastic dough forms, kneading for approximately 10 minutes by hand or 5 minutes with a mixer. Cover and leave to rise in a warm place for 90 minutes until doubled in size. On a floured surface, roll the dough to 1cm thickness and cut into 7cm circles using a pastry cutter. Place a teaspoon of jam or chocolate spread in the centre of each circle, fold over, and press the edges to seal, creating a half-moon shape. Arrange on baking paper and prove for 45 minutes until puffy. Heat the oil to 170°C and carefully fry the krofne in batches for 2-3 minutes per side until golden brown and cooked through. Drain on absorbent paper and dust generously with icing sugar whilst still warm.