MasterChef Australia Krofne with Strawberry Jam and Cream Patisserie

Join us as we recreate Snezana Calic's delicoius Krofne recipe, filled with the delightful flavors of tangy strawberry jam and custard filling. In this straightforward tutorial, we'll walk you through the steps to achieve these Serbian doughnuts at home. With a golden exterior and soft, fluffy interior, these treats are sure to satisfy your sweet cravings. Whether you're a baking enthusiast or just looking for a new dessert to try, this recipe offers a delicious option to enjoy with friends and family. Let's get started on creating these delightful pastries together!

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MasterChef Krofne with Strawberry Jam and Cream Patisserie

Yield: 10

Author: Traditional, but not

Prep time: 45 MinCook time: 45 MinTotal time: 1 H & 30 M

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Ingredients

Doughnuts / Krone Dough

• 1 1/2 cups warm milk
• 3 tbsp sugar
• 7g instant yeast
• 550g plain flour
• 1 tsp salt
• 1 whole egg, plus 1 yolk
• 1/4 cup vegetable oil
• 1 lemon, zested
• oil for deep frying

Strawberry Jam Filling

• 250g strawberries
• 3 tbsp sugar
• 1 lemon, juiced and zested

Cream Patisserie Filling

• 500ml milk
• 100g sugar
• 100g egg yolks
• 1/2 vanilla bean, halved and scraped
• 90g butter, cubed
• 75g cornflower

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Fry each donut until golden brown, turning them over in the oil so both sides cook. Remove onto a paper towel to drain.
6. 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.
7. 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.
8. Meanwhile, prepare the Cream Patisserie. In a medium saucepan combine milk, vanilla and half the sugar. Heat on a medium heat until almost boiling.
9. In a medium bowl, beat eggs, cornflour, and remaining sugar until well combined.
10. Slowly add a quarter of the warm milk mixture to egg mixture with constant stirring
11. 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.
12. Remove from the heat and puree with a stick blender while slowly adding cubes of butter. Pour into a piping bag and set aside.
13. 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.