Tips for Perfect Krofne
- Make sure your yeast is active – If it doesn’t foam after 10 minutes, it may be expired.
- Don’t rush the rising process – Allowing the dough to rise properly ensures soft and fluffy doughnuts.
- Maintain oil temperature – Too hot, and the outside burns before the inside cooks; too cool, and they absorb too much oil.
- Experiment with fillings – Try Nutella, custard, or honey for a unique twist.
Final Thoughts
Serbian and Hungarian Krofne are more than just doughnuts—they’re a piece of culinary tradition passed down through generations. With their light, pillowy texture and sweet jam filling, they bring a taste of Europe into any home.
Try making Krofne yourself and share your experience! What’s your favorite jam filling? Let me know in the comments below!