Place of origin
|Bosnia, Croatia, Serbia|
Region or state
They are similar to Fritule, and also to krafne but with more of a soft, bread-like feel to them. They are easier to make than krofne, and they do not necessarily have to be sweet. In restaurants they might come with jam, kajmak or with cheese thus fulfilling the role of breakfast staple or dessert or even a main course. They can also have other ingredients in them which most commonly are apple, pumpkin, but and even meat and cheese are possibilities. They are eaten with tea or coffee and also as a dessert. Many times, they are also served with powdered sugar sprinkled on top of them to make them more aesthetically pleasing. They can go well with jams, Nutella, and Eurocrem.
In a large bowl add flour and yeast and mix. Then, add salt and sugar, egg and water until you get the mixture to dough consistency. Leave to stand for about half an hour until the dough sets. Once the dough has doubled in size, pinch medium-sized pieces of dough in any shape you like and place in a pan with a good amount of oil, usually filled to half to the top. Fry until just golden brown. Place on paper towel to dry excess oil.
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