Sastojci: 190g ostrog brasna, 3 jaja, 150ml ulja, 150ml vode, za fil - 1.5 L mleka, 375g margarina ili gi putera, 350g secera, 125g ostrog brasna, 120g vanila pudinga u prahu, za preliv od cokolade - 180g margarina, 100g cokolade, 5 kasicica rogaca u prahu, 12 kasika mleka, 5 kasika secera;
Priprema:
1) U serpu staviti vodu i ulje i na srednjoj temperaturi (4) pustiti da prokljuca. Dodati brasno i mesati drvenom kasikom tj, gnjeciti tako da razbijete grudvice brasna. Ostaviti da se ohladi.
2) Prebaciti u ciniju pa dodati 1 jaje pa mutiti mikserom dok se ne sjedini. Ponosviti postupak za preostala jaja.
3) Pleh namazati gi puterom. Smesu sipati u spric i istiskivati korpice (kao puslice). Peci u prethodno zagrejanoj rerni na 220 C oko 10 do 15 minuta.
4) Za fil - u serpu staviti 500ml mleka i na srednjoj temepraturi pustiti da prokljuca. Dodati secer i mesati povremeno da se secer otopi. Dodati brasno i kuvati par minuta dok se ne zgusne. Skloniti sa sporeta da se hladi. Povremeno promesati da se ne uhvati korica.
5) U ciniji pomesati vanila puding i secer sa 400ml mleka da nema grudvica
6) U serpu staviti preostalo mleko i pustiti da prokljuca na srednoj temperaturi (4). Polako konstantno mesajuci dodavati mesavinu pudinga. Kuvati dok se ne zgusne. Skloniti sa sporeta i ostaviti da se ohladi.
7) Veoma mlake filove sjediniti. Dodati margarin ili gi puter. Umutiti mikserom da se dobro sjedini.
8) Ohladjene krofne puniti filom.
9) Za preliv - otopiti cokoladu sa mlekom. Dodati secer pa nastaviti sa topljenjem. Dodati na kockice isecen margarin ili gi puter i dobro sjediniti. Dodati rogac i jos malo kuvati dok se sve dobro sjedini,
10) Punjene krofne preliti cokoladom.
Ingredients: 190g sharp flour, 3 eggs, 150ml oil, 150ml water, for filling - 1.5 L milk, 375g margarine or ghee butter, 350g sugar, 125g sharp flour, 120g vanilla pudding powder, for chocolate topping - 180g margarine or ghee butter, 100g chocolate, 5 teaspoons of carob in powder, 12 tablespoons of milk, 5 tablespoons of sugar.
Preparation:
1) Put water and oil in a pot and let it boil over medium temperature (4). Add flour and stir with a wooden spoon, mashing to break the lumps of flour. Allow to cool.
2) Transfer to a bowl and add 1 egg and mix with the hand mixer until combined. Repeat the procedure for the remaining eggs.
3) Baking pan smear wth ghee butter. Pour the mixture into a syringe for cookies (and donuts) and squeeze the baskets out (like meringues). Bake in a preheated oven at 220 C for about 10 to 15 minutes.
4) For filling - in pot put 500ml of milk and let it boil at medium temperature (4). Add sugar and stir occasionally to dissolve the sugar. Add the flour and cook for a few minutes until thickened. Remove from the stove to cool. Stir occasionally to avoid catching the crust.
5) In a bowl mix vanilla pudding and sugar with 400ml milk. Stir wll to prevent lumps.
6) Put the remaining milk in the pot and let it boil at medium temperature (4). Stirring constantly add the pudding mixture. Cook until thickened. Remove from the stove and allow to cool.
7) Combine very lukewarm fillings. Add margarine or ghee butter in cubes. Mix with hand mixer to combine well.
8) Fill the cooled donuts with a filling.
9) Topping - melt chocolate with milk. Add sugar and continue to melt. Add the diced margarine or ghee butter in cubes and combine well. Add carob and cook a little more until everything is well combined.
10) Stuffed donuts top with chocolate.
Note: recipe for ghee butter you have in Stuffed chocolates recipe.
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