AmericanSlovenianClub of FairportHarbor

Click here to edit subtitle

Krofi

Potica

Slovenian Flancati

SLOVENIAN KIFLIN (COOKIE)

Krofi

Slovenian doughnuts

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

Preparation:
Crumble yeast in water; stir in sugar and 2 tablespoons flour. Set aside to rise, about 10 minutes. Meanwhile, heat milk, half and half, butter and margerine; cool to lukewarm. 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.

On lightly floured cloth, place dough and stretch (no rolling) to 1/2-inch thickness. Cut rounds (there are no holes in 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 are cooled.

Yield:
Makes 65 krofi (doughnuts).

 

Potica Recipe

Recipe for walnut potica

Yeast:
1 large cake compressed yeast (2 oz.)
1/2 cup lukewarm milk
1 tablespoon sugar

Dissolve yeast in milk; add sugar and combine. Cover and let rise in warm place, about 10 minutes.

Dough:
1-1/2 cups milk
3/4 cup butter (1-1/2 sticks)
5 egg yolks
3/4 cup sugar
2 teaspoons salt
1 tablespoon vanilla
7 to 7-1/2 cups all-purpose flour (sifted)

Scald milk; add butter. Cool to lukewarm. In small electric mixer bowl, beat egg yolks, sugar, salt and vanilla until lemon-colored. In large bowl, sift 3 cups flour. Pour mixtures of prepared yeast, milk, butter, eggs and sugar into mixing bowl with 3 cups of flour; beat with electric mixer until smooth and elastic. Then keep adding flour and mixing with until of consistency that dough can be handled without sticking. Place on floured board and knead for about 15 minutes, adding flour as needed, to make a non-sticking dough. Place dough in well-greased bowl; turn to grease top. Cover and let rise in warm place for about 2 hours until double in size.

Walnut Filling:
2 pounds walnuts (ground fine)
1 stick butter (1/4 pound)
1-1/2 cups milk
2 cups sugar
1/2 cup honey
1 tablespoon vanilla
5 egg whites
Cinnamon

Golden Raisins as desired

Grind walnuts in food chopper with finest blade. Melt butter in large saucepan. Add milk, sugar and honey; cook to rolling boil, taking care not to let it boil over. Pour hot mixture over walnuts. Add vanilla . Mix thoroughly and allow to cool. Beat the egg whites until stiff and fold into the cooled nut mixture.

Rolling and Baking:
Grease well the four 12" x 4" or five 9" x 5" loaf pans. Roll out dough on table covered with cloth, sprinkled well with flour (this amount of dough can be rolled to about 50" x 32"). Spread cooled filling evenly over entire dough, sprinkling generously with cinnamon. (If desired, raisins may be added at this point.)

Start rolling up dough by hand (jelly-roll fashion) from the wide side, stretching the dough slightly with each roll. Keep the side edges as even as possible. Prick roll about every several turns with a thin knitting needle or cake tester to help eliminate air pockets. Continue rolling by hand to opposite edge. With edge of flat plate, cut desired lengths. Seal ends more securely by gently pulling dough down to cover ends and tucking underneath when placing in pan. Cover and let rise in warm place until double, about one hour. Bake in preheated 325-degree oven for 1 hour until medium brown. If a glossy top is desired, brush each loaf with 1 egg yolk beaten with 1 tablespoon milk 15 minutes before potica is done.

Yield:
Four 12" x 4" loaves, or five 9" x 5" loaves.


Slovenian Flancati

3 c. flour
3 tbsp. sugar
1/2 c. sweet cream
4 egg yolks
1 tsp. salt

Sift into bowl 3 cups flour. Set aside an additional 1/2 cup flour for later use. Add to flour in bowl the sugar, cream, egg yolks and salt. Mix well with fork. Then place on floured board and knead by hand until smooth and tiny bubbles appear, adding reserved flour as needed. Cover dough and let it rest for 1 hour.

Roll out thin on floured board and cut into 3" to 4" rectangles. Make slit in the center and pull corners through slit. Drop into deep hot fat. Fry until a golden brown and turn to fry other side. Remove and drain on a paper towel. When cooled, sprinkle with powdered sugar.


 SLOVENIAN KIFLIN (COOKIE)

FOR THE DOUGH:
2 c. sifted flour
1 stick margarine
1 pkg. regular dry yeast
2 egg yolks (reserve whites)
1/2 c. sour cream
FOR THE WALNUT FILLING:
2 cups ground nuts (or more, as needed)
1/2 cup sugar
1/8 cup melted butter
1 teaspoon vanilla
2 stiffly beaten egg whites
Vanilla wafers, ground (optional, as needed)

Cut margarine into flour in bowl until mixture is crumbly. Add yeast to cream. Add beaten yolks and cream mixture to flour. Mix well. Knead on floured board until smooth. Wrap in foil and chill in refrigerator, preferably overnight.

WALNUT FILLING:
Combine 2 cups ground nuts, 1/2 cup sugar, 1/8 cup melted butter and 1 teaspoon vanilla. Fold in 2 stiffly beaten egg whites to combined mixture. This filling must not be too soft. Add more nuts if needed to make a stiff paste. Vanilla wafers (ground) may also be added to thicken.

ASSEMBLY:
Sprinkle board with powdered sugar. Form chilled dough into 3 balls of equal size and roll into very thin circles. Cut 16 pie shaped wedges per circle. Place a teaspoon or less of filling on wide end of each wedge. Roll from wide edge to point. Place on greased baking sheet with space between each cookie.

Bake at 375 degrees F until golden brown, about 12 to 15 minutes. Dust or lightly roll each baked cookie in powdered sugar.

Yield: 4 dozen