- Prep time: 30min + resting time
- Cook time: 3min
- Total time: 33min
- Difficulty: Basic
Kroštule is a traditional Dalmatian and Istrian pastry that is typically prepared for holidays and special occasions. They are made from a dough that is typically shaped into thin strips, tied into a loose knot, and deep-fried. In Dalmatia, the dough is typically made with schnapps or a fruit brandy, whereas in Istria, white wine is commonly used.
- 2 eggs
- 3 tablespoons schnapps, fruit brandy or liquer (kirsch, limoncello etc.)
- 2 tablespoons dark rum
- 4 tablespoons melted butter
- 1 tablespoon sugar
- 1 tablespoon vanilla sugar
- 1 teaspoon lemon zest
- pinch of salt
- 400g (3 cups) all purpose flour
- vegetable oil for frying
- icing sugar for dusting
Whisk together the eggs, schnapps, rum, butter, sugar, vanilla sugar, lemon zest, and salt in a large mixing bowl. Begin gradually adding flour while mixing with a wooden spoon. Add flour until you have a firm dough that does not stick to your fingers. The consistency should be similar to that of pasta dough. Depending on the size of the eggs and the quality of the flour, you may not need to use all of the flour or you may need to add some more.
On a lightly floured surface, knead the dough for 2-3 minutes before flattening it into a disc and wrapping it in plastic wrap. Allow it to cool for 30 minutes at room temperature. Divide the dough in half and roll out each half to 2mm thick on a lightly floured surface. If you prefer, you can use a pasta machine. Cut into 2cm x 20cm strips with a pasta wheel, tie into loose knots, and set aside on a flour-dusted tray.
In a large saucepan over high heat, heat the vegetable oil. Deep-fry the krotule in batches until golden and puffy (2-3 minutes), then drain on kitchen paper. Serve warm or cold, dusted with icing sugar. Keep it in an airtight container.
Kroštule is a traditional Dalmatian and Istrian pastry that is typically prepared for holidays and special occasions. They are made from a dough that is typically shaped into thin strips, tied into a loose knot, and deep-fried.
In Dalmatia, the dough is usually made with schnapps or fruit brandy, whereas in Istria, it is usually made with white wine. I like to add lemon zest to the dough before baking, which gives the krotule a really nice fresh flavor. Because the dough contains almost no sugar, a generous dusting of icing sugar adds just the right amount of sweetness. They’re a tasty addition to coffee or tea.