Did you know that this dessert is one of the typical Slovenian desserts?
It's called KROF and we will talk more about in one of our next articles. But right now lets talk about the recipe. This one is for a healthy version of krof. I promise you that it is as good as the one with "all in" ingredients. So if you want to experience a typical Slovenian dessert in a healthy version I recommend to go for it.
PS Let me know how you like it.
- 650g spelt flour
- 2 pinches of salt
- 1 tsp baking powder
- 1 tbsp of sweetener of your choice (I've used Stevia + Erytrol in ratio 1:10; sugar:sweetener)
- 50g cornstarch
- *Optional: Pinch of nutmeg, pinch of ginger, pinch of turmeric (I absolutely love the combination of those three spices together)
- fresh yeast (42g)
- 2 dcl skimmed milk
- 0.5 dcl water
- 1 dcl sparkling water
- 4 egg jolks
- 100 g low fat Greek yoghurt
- 3 tbsp rum
- 2 tsp vanilla essence
- grated zest of 1 lemon
- Low sugar blueberry jam (you can use any other flavour too)
- Powdered sweetener (I used Stevia + Erytrol)
- Mix all dry ingredients in a big bowl
- Put dry yeast in a warm milk, sparkling water and water and leave for 30 minutes on 50 Celsius in an oven (NOTE: add ½ tsp of white suger so the yeast will react and rise)
- In the meantime mix egg jolks, rum, vanilla essence and Greek yoghurt
- Pour egg and yeast mixture in a bowl with dry ingredients and mix – first with a fork than kneed the ingredients with your hands. It's important to kneed long enough (NOTE: If the dough is too wet add some more flour, if too dry add some more water)
- Leave the dough in a bowl on a warm place and cover it with kitchen cloth. Leave it to rise for about 30 minutes (you can just put it in an oven on 50 Celsius)
- Roll the dough on a surface covered with spelt flour on a thicknes around 1cm and cut round shapes with a glass
- Put a teaspoon of jam in the middle of one circle and than cover with another circle. Now take a glass that it's a bit smaller than a first glass and put it over composed doughnut (so the edges will really stick together; some of the dough will be cut away)
- Leave the doughnuts another 30 minutes to rise and than bake them 12 minutes on 180 Celsius and 3 minutes on 200 Celsius (you can coat them with some egg whites for a shiny color before baking)
- Top with powdered sweetener and serve.