Back
Mama’s Krofne with Strawberry Jam and Cream Patisserie
Recipe by Snezana Calic
- Steps
- Ingredients
Steps
- For the Doughnuts, in a small bowl add warm milk and sugar. Mix until dissolved. Add yeast and set aside for 5 minutes for yeast to activate.
- Meanwhile, in large bowl add flour and salt and mix well. Make a hole in the centre and add the egg, egg yolk, oil, lemon zest and warm milk mixture.
- Mix slowly with spatula until dough comes together.
- When combined, finish mixing with your hands. Dough should be soft and pliable but not too sticky. Return to the bowl and cover with cling wrap. Set aside in a warm oven (approximately 40°C) to let it rise for 30-40 minutes, or until doubled in size.
- Heat oil in a large saucepan or deep fryer to 180°C.
- When doubled in size, roll out the dough on a floured bench to a thickness of approximately 10mm. Using a 10cm circular ring cut doughnuts. Reshape remaining dough to roll out and repeat. Fry each donut until golden brown, turning them over in the oil so both sides cook.
- Remove onto a paper towel to drain.
- For the Strawberry Jam, dice strawberries into 1cm pieces and place in a small saucepan with sugar. Bring to the boil. Reduce to a simmer and cook for 20-30 minutes until fruit is broken down and jam has thickened. Ensure the jam doesn’t cook too long as it can become too sweet.
- Add the zest of half a lemon and the juice of one whole lemon. Mix to combine.
- Pour jam into a piping bag and allow to cool.
- Meanwhile, prepare the Cream Patisserie. In a medium saucepan combine milk, vanilla and half the sugar. Heat on a medium heat until almost boiling.
- In a medium bowl, beat eggs, cornflour, and remaining sugar until well combined.
- Slowly add a quarter of the warm milk mixture to egg mixture with constant stirring
- When eggs are tempered, add to the remaining milk, and cook on medium-low heat until mixture thickens and can coat the back of a spoon. To prevent the eggs curdling, stir continuously and don’t allow the mixture to get too hot.
- Remove from the heat and puree with a stick blender while slowly adding cubes of butter. Pour into a piping bag and set aside.
- When ready to serve, make a hole in the top of the doughnuts and pipe a small amount of jam and cream patisserie into the centre. Dust with icing sugar.
