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Krofne are soft, pillowy doughnuts that bring a touch of sweetness to Serbian kitchens. They are fried until golden, filled with jam, and often dusted with icing sugar. Their charm lies in the contrast between the airy dough and the sweet filling inside.
Served at family gatherings, holidays, or simply on a quiet afternoon, Krofne have long been a symbol of warmth and togetherness. They carry a sense of familiarity, reminding many of home baking shared across generations.
Although similar to doughnuts found elsewhere, Krofne have their own rhythm. They are made patiently, allowed to rise fully, and fried gently until light and tender. This care is what gives them their characteristic fluffiness.
Want to dive deeper into Serbian Cuisine? Don’t miss our post on 20 Traditional Serbian Foods to Try
What Is Krofne?
Krofne are round, yeast raised doughnuts that are deep fried and traditionally filled with jam. Apricot is a favourite choice, though plum or rosehip is also common. Once filled, they are finished with a light dusting of sugar.
Unlike ring shaped doughnuts, Krofne are served whole. The filling is added after frying, making each one a small parcel of flavour. They can also be enjoyed plain, their soft crumb and golden crust enough on their own.
They are often made in large batches, as part of family occasions or festive gatherings. A plate of Krofne rarely lasts long, since their lightness makes them easy to eat and difficult to resist.
Ingredients and Taste
The dough begins with flour, yeast, eggs, milk, and butter. Sugar is added for sweetness, while a touch of rum or lemon zest is sometimes included to lift the flavour. Once kneaded, the dough is left to rise until doubled in size.
Fried in hot oil, the doughnuts puff up and turn golden, leaving a light shell that protects a tender interior. When filled with jam, they offer a perfect balance between richness, fruitiness, and the slight crunch of sugar.
The flavour is soft and fragrant, never heavy. The jam adds brightness, cutting through the richness of the dough. Each bite carries both comfort and lightness, which is why they remain such a favourite across Serbia.
A Taste of History
Krofne trace their roots to Central Europe, where filled doughnuts became part of festive baking traditions. They reached Serbia through cultural exchange, adapting over time to local preferences and ingredients.
In Serbia, they quickly became associated with holidays and family gatherings. They were often prepared for Christmas and Carnival, times when people came together to share generous tables of sweet and savoury dishes.
The use of jam as filling reflects local preservation traditions. Fruit was often cooked down into thick spreads that lasted through the winter, making it a natural choice for Krofne. Apricot and plum remain especially popular.
Today, Krofne are found in both home kitchens and bakeries, enjoyed with coffee or tea. Their presence continues to reflect a love for food that feels welcoming, simple, and celebratory. They remain a sweet link between past and present.
How to Make Krofne (Jam Filled Doughnuts)
Krofne are soft and airy Serbian doughnuts, usually filled with homemade jam and dusted with icing sugar. Expect a pillowy bite with a golden crust and sweet filling. The dough requires patient rising, but the reward is a timeless pastry loved across Balkan homes. See the recipe card at the bottom for printable directions
Ingredients
For the dough
- 500 g plain flour
- 250 ml warm milk
- 2 large eggs
- 60 g sugar
- 60 g unsalted butter, melted
- 7 g dried yeast (or 25 g fresh yeast)
- 1 tsp vanilla sugar
- 1 pinch of salt
For frying
- Sunflower oil (enough for deep frying)
For filling and topping
- 200 g plum jam (or apricot jam, traditional in Serbia)
- Icing sugar, for dusting
Cooking Instructions
Step 1: Activate the yeast
To begin, warm the milk until lukewarm, not hot. Stir in a teaspoon of sugar and the yeast. Leave for 10 minutes until foamy. Transition to preparing the dough base.
Step 2: Mix the dough base
In a large mixing bowl, combine flour, sugar, vanilla sugar, and salt. Add the activated yeast mixture, eggs, and melted butter. Mix with a wooden spoon until the dough comes together. Move to kneading.
Step 3: Knead the dough
Transfer the dough to a floured surface. Knead for 8–10 minutes until smooth and elastic. If sticky, dust lightly with flour, but avoid adding too much. Transition to first rise.
Step 4: First rise
Place the dough in a lightly oiled bowl, cover with a cloth, and leave to rise in a warm place for 1–1.5 hours until doubled in size. Move to shaping.
Step 5: Shape the doughnuts
Roll out the risen dough to about 1 cm thickness. Using a round cutter, cut circles of 7–8 cm diameter. Place on a tray, cover lightly, and let rest for 20 minutes. Transition to frying.
Step 6: Heat the oil
Pour sunflower oil into a deep pan or pot, filling to about 5 cm depth. Heat gently to 170–175°C. Test with a small piece of dough: it should rise slowly and bubble. Move to frying.
Step 7: Fry the doughnuts
Carefully lower the dough circles into the hot oil. Fry 2–3 minutes per side until golden brown. Turn only once for even puffing. Move to draining.
Step 8: Drain the doughnuts
Remove fried doughnuts with a slotted spoon and place on paper towels to drain excess oil. Transition to filling.
Step 9: Fill with jam
Once cooled slightly, use a piping bag fitted with a nozzle to inject plum or apricot jam into the centre of each doughnut. Move to finishing touches.
Final Step: Dust and serve
Generously dust with icing sugar. Serve warm with coffee or tea. Presentation tip: place on a platter lined with a lace napkin for a traditional touch.
Variations and Substitutions
- Replace plum jam with rosehip jam or Nutella if preferred.
- If fresh yeast is hard to find, use dried yeast in the same quantity.
- Sunflower oil is traditional, but light vegetable oil may be used.
- Instead of piping, doughnuts may be sliced open and spread with jam.
Cooking Tips for Perfect Krofne
- Ensure milk is lukewarm, not hot, to avoid killing the yeast.
- Allow the dough enough time to rise fully; rushed rising leads to dense doughnuts.
- Maintain oil temperature between 170–175°C for even cooking.
- Do not overcrowd the pan; fry in batches for best results.
- Dust with icing sugar only after doughnuts have cooled slightly to prevent melting.
Serbian Krofne (Jam Filled Doughnuts)
Ingredients
For the dough
- 500 g plain flour
- 250 ml warm milk
- 2 large eggs
- 60 g sugar
- 60 g unsalted butter melted
- 7 g dried yeast or 25 g fresh yeast
- 1 tsp vanilla sugar
- 1 pinch of salt
For frying
- Sunflower oil enough for deep frying
For filling and topping
- 200 g plum jam or apricot jam, traditional in Serbia
- Icing sugar for dusting
Instructions
- To begin, warm the milk until lukewarm, not hot. Stir in a teaspoon of sugar and the yeast. Leave for 10 minutes until foamy. Transition to preparing the dough base.
- In a large mixing bowl, combine flour, sugar, vanilla sugar, and salt. Add the activated yeast mixture, eggs, and melted butter. Mix with a wooden spoon until the dough comes together. Move to kneading.
- Transfer the dough to a floured surface. Knead for 8–10 minutes until smooth and elastic. If sticky, dust lightly with flour, but avoid adding too much. Transition to first rise.
- Place the dough in a lightly oiled bowl, cover with a cloth, and leave to rise in a warm place for 1–1.5 hours until doubled in size. Move to shaping.
- Roll out the risen dough to about 1 cm thickness. Using a round cutter, cut circles of 7–8 cm diameter. Place on a tray, cover lightly, and let rest for 20 minutes. Transition to frying.
- Pour sunflower oil into a deep pan or pot, filling to about 5 cm depth. Heat gently to 170–175°C. Test with a small piece of dough: it should rise slowly and bubble. Move to frying.
- Carefully lower the dough circles into the hot oil. Fry 2–3 minutes per side until golden brown. Turn only once for even puffing. Move to draining.
- Remove fried doughnuts with a slotted spoon and place on paper towels to drain excess oil. Transition to filling.
- Once cooled slightly, use a piping bag fitted with a nozzle to inject plum or apricot jam into the centre of each doughnut. Move to finishing touches.
- Generously dust with icing sugar. Serve warm with coffee or tea. Presentation tip: place on a platter lined with a lace napkin for a traditional touch.
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