Krhki flancati (food)

It is time to chase the winter away. Put your masks on, go from house to house, make a lot of noise, eat pig meat on fat Thursday and so on and on with other traditions which are surely different from country to country or even from region to region. 

One such tradition is to eat donuts. In my family we aren't much stuffing ourselves with them. Instead we really like "krhki flancati". I have really no idea how that would be translated in english so I went with the name we use here for crunchy pastry covered in icing suggar. There is still enough time to make it and it is very simple so join me in making them.

Ingredients

40 dag white flour

1 sweet cream

4 yolks

2 spoons of rum :)

pinch of salt 

pinch of suggar

1,5 L of oil

icing suggar

First, mix well all ingredients together. Knead the dough long enough to turn smooth. Let it rest from half to one hour. After that time passes, streighten it flat in knife thickness (2mm or less). Use serrated rotary blade to cut them in desirable pieces that look like rhombuses. 

While doing so, prepare a big pot on the stove and heat the oil in it. 

Back to the dough. With the same blade as before, make a straight line in the middle of the "flancat". Turn one side of the piece through the made hole to create wonderful wrapped "flancat" as shown on the pictures below. 

Check if the oil is hot enough. To do so we use a toothpick and once bubbles create around it, the oil is ready. Then place "flancat" inside it. How many? We put in our pot around 12-14, depending on the size. But we do make sure once they are floating, they cover the whole surface. 

Leave them on one side for around 1-2 min on high heat. Once they turn slightly brown, turn them on the other side and again leave them for about 1-2 min. After that place them on paper towels so they aborb the extra oil. Add new ones into the oil and while they are baking, place the finished ones in a bigger bowl and sprinkle icing suggar on them. Continue this process until they are all baked. 

I love them. First because they are not too sweet and secondly because they are crunchy. I love crunchy things. If you decide to make these, let me know if they turned good. 

Anny