Top 3 Carnival Recipes: Krofi, Flancati & Miške (tested, works every time)

Carnival sweets have one thing in common: they want to be golden, light, and drama-free. Below you get the 3 most searched classics in Slovenia (krofi, flancati, miške) in my 2026 format: clear steps, tested amounts, and small tricks so it works the first time, not the fourth.

If you like “golden, airy, no panic”, you’re in the right place. Three recipes, three classics, one goal: crisp outside, soft inside.

3 recipes Carnival classics 170–180 °C oil Clear steps FAQ at the end

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Krofi Flancati Miške FAQ

CARNIVAL CLASSIC #1

Krofi (soft, with the signature “ring”, no raw center)

A krof isn’t “heavy” if you give it three things: a proper rise, the right oil temperature, and calm frying. This is the classic version, with a splash of rum and lemon zest so it smells like a celebration, not like oil.

INGREDIENTS (makes about 10–12 doughnuts)

350 g all-purpose flour
40 g sugar
1/2 tsp salt
7 g active dry yeast (or 25 g fresh yeast)
2 egg yolks
180 ml milk (lukewarm)
40 g butter (melted, not hot)
1 tbsp rum (optional, recommended)
1 tsp vanilla (or vanilla sugar)
zest of 1/2 lemon (optional, recommended)
oil for frying
apricot jam for filling + powdered sugar

METHOD

1. Get everything ready. Milk should be lukewarm (warm to the touch, not hot). Melt butter and let it cool for 5 minutes so it’s not hot. This keeps the yeast happy.
2. Yeast (if using fresh). Add 1 tsp sugar to the milk, crumble in yeast, stir, and rest 10 minutes until foamy. If using dry yeast, mix it straight into the flour.
3. Dry mix. In a large bowl mix flour, sugar, and salt (keep salt away from yeast if you’re activating it in milk).
4. Wet. Add yolks, vanilla, rum, and lemon zest. Pour in the milk (with activated yeast, or plain milk if dry yeast is already in the flour).
5. Start kneading. Mix until a rough dough forms, then knead 3–4 minutes until it starts to smooth out.
6. Add butter gradually. Add melted butter in 2–3 additions. Knead well after each addition until absorbed. This is a key trick for a lighter dough.
7. Knead to “windowpane”. Knead 8–10 minutes total (mixer or by hand) until smooth and elastic. Test: pinch off a piece and stretch it into a thin “film” without tearing right away. If sticky, add flour 1 tbsp at a time (don’t dump in loads).
8. First rise. Lightly oil the bowl, turn the dough in it, cover, and let rise 60–90 minutes until doubled. Cooler room = longer. Longer is better than too short.
9. Shape. Turn out onto a lightly floured surface. Don’t punch it aggressively, just gently flatten. Roll to 1.5–2 cm thick. Cut rounds. Bring scraps together gently, rest 10 minutes, then roll again and cut more.
10. Second rise. Place rounds on a floured cloth or baking paper. Cover and proof 30–45 minutes until noticeably puffy and they “wobble” when you touch them lightly.
11. Oil setup. Pour at least 4–5 cm oil into a pot so doughnuts can float. Heat to 170–175 °C. No thermometer: a small dough piece should float up in 10–15 seconds and fry evenly, not darken instantly.
12. Fry side 1 (covered). Place doughnuts top-side down (the side that was facing up while proofing). Cover and fry 2–3 minutes. The lid helps the top cook faster and encourages the ring.
13. Fry side 2 (uncovered). Flip and fry 2–3 minutes uncovered. If they brown too fast, oil is too hot. If they stay pale and soak oil, it’s too cool.
14. Drain. Lift out onto paper towels. Don’t stack them, or they’ll steam and go soggy.
15. Fill. When lukewarm (not hot), fill with apricot jam using a piping bag/syringe. Dust with powdered sugar.

Tip: A “raw center” is almost always oil that’s too cool or dough that didn’t proof enough. Stable oil + puffy dough = a proper ring and a soft inside.

CARNIVAL CLASSIC #2

Flancati (thin, crisp, no chewiness)

Flancati are a patience test if you roll them too thick. When properly thin, they’re the easiest win: quick, fragrant, and with the best crunch of the season.

INGREDIENTS (makes 2 large trays)

300 g all-purpose flour
30 g sugar
1/2 tsp salt
2 eggs
40 g sour cream or thick yogurt
2 tbsp rum (helps reduce oily smell)
1 tbsp oil or melted butter
1/2 tsp baking powder (optional, for a slightly softer bite)
oil for frying
powdered sugar

METHOD

1. Dry mix. In a bowl mix flour, sugar, salt (and baking powder if using).
2. Wet add-ins. Add eggs, sour cream/yogurt, rum, and oil (or melted butter).
3. Knead. Knead into a smooth dough. It should be firm but pliable. If too sticky, add flour 1 tbsp at a time. If too dry, add 1–2 tsp sour cream or a splash of water.
4. Rest. Wrap the dough and rest 20–30 minutes. This is why you can roll it thin without fighting it.
5. Roll very thin. Lightly flour the surface. Roll to 1–2 mm. If unsure: thinner is better. Thick flancati turn chewy.
6. Cut. Cut rectangles/diamonds. Make a slit in the middle and pull one end through for a twist if you like.
7. Oil temperature. Heat oil to 175–180 °C. No thermometer: a dough strip should sizzle immediately and lightly brown in ~30–45 seconds.
8. Fry in batches. Fry 30–60 seconds per side. Flip when bubbles appear and edges turn lightly golden. Don’t wait for dark brown, that’s already dry.
9. Drain. Move to paper towels. Don’t pile them up, so they stay crisp.
10. Dust. Dust with powdered sugar while still warm so it sticks.

Tip: If they soak up oil, the oil is too cool. If they brown too fast, it’s too hot. The goal is lively frying and an even golden color.

CARNIVAL CLASSIC #3

Miške (quick, airy, no greasy aftertaste)

Miške are the shortcut to carnival vibes without two hours of proofing. Mix the batter, heat the oil, and in 15 minutes you’ve got a pile of golden bites that disappear faster than confetti.

INGREDIENTS (makes 20–25 fritters)

200 g plain yogurt (or kefir)
2 eggs
40 g sugar
1 packet vanilla sugar (or vanilla)
220 g all-purpose flour
10 g baking powder (1 packet)
pinch of salt
1 tbsp rum (optional, recommended)
lemon zest (optional, recommended)
oil for frying
powdered sugar

METHOD

1. Wet bowl. In a bowl whisk yogurt (or kefir), eggs, sugar, vanilla, and a pinch of salt. Add rum and zest if using.
2. Dry bowl. In a second bowl mix flour and baking powder so the baking powder is evenly distributed (prevents “bitter pockets”).
3. Combine. Add dry to wet. Stir just until no dry spots remain. Batter should be thick, but still drop from a spoon in a wide ribbon. Too runny: add 1–2 tbsp flour. Too thick/tearing: add 1–2 tbsp yogurt.
4. Rest 5 minutes. Let batter sit 5 minutes so flour hydrates. This makes them lighter and helps them absorb less oil.
5. Oil. Pour 4–5 cm oil into a pot and heat to 170–175 °C. No thermometer: a small drop of batter should float up and sizzle actively without turning dark instantly.
6. One test fritter. Fry one “test” fritter to check browning speed. If it browns in ~20 seconds, the oil is too hot. If it stays pale after a minute, it’s too cool.
7. Portioning. Use two teaspoons to drop small dollops (about walnut-size). Push batter off one spoon with the other into the oil. Don’t make them big, or they’ll brown outside and stay heavy inside.
8. Fry. Fry 2–3 minutes. Turn gently once the bottom starts browning (or if the oil flips them, still check for even color). Aim for an even golden-brown finish.
9. Don’t overcrowd. Fry in small batches. Overcrowding drops the oil temp and makes them absorb oil.
10. Drain. Lift out with a slotted spoon onto paper towels. Rest 1–2 minutes to drain.
11. Dust. Dust with powdered sugar while warm. Optional: toss in cinnamon sugar for extra “wow”.

Tip: “Greasy miške” usually come from oil that’s too cool or frying too many at once. Small batches + stable oil = clean taste and airy texture.

FAQ: carnival frying without a disaster

Why don’t my krofi have the “ring”?

The ring is a mix of a good second proof and stable oil temperature. Under-proofed dough or wrong oil temp usually means no ring.

How do I stop them from soaking up oil?

Most often the oil is too cool or you’re frying too many at once. Frying should be lively, and the oil temperature should stay stable.

Do I need a thermometer?

Not required, but it’s the fastest way to get repeatable results. Without one, use a small test piece and watch the browning speed.

Which oil is best for frying?

Use a higher smoke-point oil (sunflower or peanut). Keep it fresh and deep enough so the dough can float.