Kavi & Krofi (Slovenian-Coffee & Donuts) ~ Dunkin Donuts ~ for Health!

Kavi & Krofi (Slovenian-Coffee & Donuts) ~ in test kitchen ~
Recipe reprinted from Pots & Pans, a cookbook published by the Slovene Women’s Union of America (SWU).

Modern Pasteurized Milk Goes Putrid
– Raw Milk is Still a Highly Useful & HEALTHY FAT for the CNS & Brain!
https://facebookcomdeehinkle2.wordpress.com/2019/06/04/pasteurized-milk-goes-putrid-raw-milk-is-still-a-highly-useful-healthy-fat-for-the-cns-brain/

Slovenian doughnuts-‘Cake-like’ for dunking!
From Amalyia Ticor Potican Wagner – My Grandmother as described by my Father in 1996~
Slovenian Donuts – Made with the Ingredients that were raised on the farms, the raw cream from the cows & the ‘Ancient Wheat’ grains (NOT-OVERMILLED ~ Protein still intact) milled at the Mill In Subiaco, Arkansas ~
~ Subiaco, Arkansas is the home of the Benedictine Monks at the Abby…

Fried in PASTURED Tallow, or lard (from healthy PASTURED animals ~ Fried in tallow, or lard (Brain-healthy PASTURED animals from a Farmer in Mid-Missouri.

(So  should ‘Fast Food’ French Fries be prepared to change motor-like oils to healthy brain healing support food!) ~ Who will be the first?

Ingredients:
Adapted for Bread Machine: 4 cup

Wet Ingredient’s:
In the bread machine bowl ~
1 cup sour RAW (WARM) cream or 1 cup sour RAW cream
1 cup RAW (Warm) ‘PASTURED’ milk … (Not MODERN American)…
(not-pasteurized with loads of DEAD BACTERIA
3 tablespoons Virgin coconut oil or EV Olive Oil (or combo)
3 Tbs honey or raw sugar
or total liquid to 2.5 cups..options to combine
1 egg Non-GMO-fed eggs

Lemon Cream: (optional or sprinkle with white powder sugar when hot)
1/2 whole lemon, rind & juice (Vitamix 1/2)
1 cup half and half raw PASTURED cream ~
Add raw milk-cream mixture to egg mixture, lemon & Juice …

Add:
Dry Ingredients: Mix together…
4 – cups of ‘home-milled’ Spelt or Farro flour ((not 00 highly refined)~ 8-12 gram of Plant Protein)
1 1/2 Tablespoons Active Dry Yeast (2 ounces compressed yeast)
1 1/2 teaspoon Sea salt (Iodized with Kelp granules ~ Iodine)…
1/4 tsp soda – Dash of Baking Powder
2 Tbsp seed mix (optional)…white sesame?

Bread machine setting of 3 or 4
Stop cycle after kneading & (freeze into rolls to be fried later)
Fry in deep fat PASTURED Lard or Beef tallow …
(3 inches of oil) until golden brown on both sides, turning once.
Place on brown paper to absorb fat.…
Dust with powdered sugar when Krofi donuts are fried…
Yield: Makes 3 dozen Krofi (doughnuts).

Nutritionally speaking ~
Lard FROM ‘MODERN INDUSTRIAL FARMED ‘ANIMALS …(has nearly one-fourth the saturated fat and more than twice the monounsaturated fat as MODERN butter. It is also low in omega-6 fatty acids, known to promote INFLAMMATION….
HOWEVER, according to lard enthusiasts free-range (PASTURED) pigs that eat greens, not GMO grains, have higher levels of omega-3 fatty acids. & Vitamin D from foraging in the sunshine!
Is Lard Healthy? – Ask Dr. Weil
https://www.drweil.com/diet-nutrition/nutrition/is-lard-healthy/

Pasteurized Milk Goes Putrid – Raw Milk is Still a Highly Useful & HEALTHr the CNS & Brain!
https://facebookcomdeehinkle2.wordpress.com/2019/06/04/pasteurized-milk-goes-putrid-raw-milk-is-still-a-highly-useful-healthy-fat-for-the-cns-brain/

Original Recipe reprinted from Pots & Pans, a cookbook published by the Slovene Women’s Union of America (SWU)…
Preparation:
Crumble the ​yeast in water; stir in sugar and 2 tablespoons flour. Set aside to rise, about 10 minutes. Meanwhile, heat milk, half and half, butter and margerine; cool to lukewarm. In a ​large bowl, beat eggs, sugar, salt and sour cream together. Add milk mixture to egg mixture. Stir in yeast, lemon rind, juice and 2 cups flour. Beat until smooth. Mix in enough remaining flour until dough is easy to handle, about 7 cups. Place on floured board and knead about 10 minutes to a soft non-sticking dough, adding more remaining flour on board as needed. Place in greased bowl, turn to grease top. Cover and let rise until doubled, about 1-1/2 to 2 hours.
On lightly floured cloth, place dough and stretch (no rolling) to 1/2-inch thickness. Cut rounds (there are no holes in krofi) with the top of a glass or with a doughnut cutter (removing inner cutting circle). Place rounds on floured cloth; cover with a cloth to rise about 30 minutes or until light. Use scraps of dough to make additional rounds. Fry in deep fat (3 inches of oil) until golden brown on both sides, turning once. Place on brown paper to absorb fat. Dust with powdered sugar when krofe are cooled.
Yield:
Makes 65 krofi (doughnuts).

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