Traditional Kroštule

Sastojci

• All-purpose flour500 g
• Eggs2 large
• Sugar100 g
• Butter, softened50 g
• Milk50 ml
• Lemon zest1 tsp
• Vanilla extract1 tsp
• Salt1 pinch
• Vegetable oil for frying1 L
• Powdered sugar for dusting50 g

Koraci

1. 1

   In a large bowl, cream together softened butter and sugar until light and fluffy.

2. 2

   Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract.

3. 3

   Gradually add the flour and salt, mixing until a soft dough forms. Add milk if the dough is too dry.

4. 4

   Knead the dough on a lightly floured surface for about 5-10 minutes until smooth and elastic.

5. 5

   Cover the dough with plastic wrap and let it rest for at least 30 minutes.

6. 6

   Divide the dough into small portions. Roll each portion very thinly (about 1-2 mm thick) using a pasta machine or rolling pin.

7. 7

   Cut the dough into strips about 2 cm wide and 15-20 cm long. Make a slit in the center of each strip.

8. 8

   Gently pull one end of the strip through the slit to create a twisted shape.

9. 9

   Heat vegetable oil in a deep pot or fryer to 170-180°C (340-350°F).

10. 10

    Carefully fry the kroštule in batches until golden brown and crispy, about 1-2 minutes per side.

11. 11

    Remove with a slotted spoon and drain on paper towels.

12. 12

    Once cooled, dust generously with powdered sugar.