Fritule and Kroštule

Fritule and kroštule are a traditional pastry originating from this region. Fritule used to be made only for special occasions, for the Celebration (an old custom of celebrating the sun eight days before Christmas), Christmas Eve and New Year’s Eve. Today fritule and kroštule are served with aperitivo at various events.

Fritule

Ingredients:

• 50 dag smooth flour
• 1 egg
• 1 vanilla sugar
• 1 teaspoon salt
• 2 tablespoon rum
• 2 tablespoon sugar
• 1/2 cup raisins
• 2 g dry yeast or 2 cups of yoghurt
• orange zest
• 2.5 dl lukewarm liquid (half milk, half water)

Preparation:

Add the yeast or yoghurt to the flour, a part of the lukewarm liquid and stir well. Then add the eggs, salt, vanilla sugar, orange zest, rum, sugar and raisins to the mixture, all the while stirring. Gradually add the lukewarm liquid and work into a compact batter.

Let the batter rest for 20 minutes if you used yoghurt, or 2 hours if you used yeast. Make mini doughnuts using a spoon and place them into hot oil. Deep fry the mini doughnuts on all sides until they are golden brown. Sprinkle them with powdered sugar and serve.

Kroštule

Ingredients:

• 50 dag smooth flour
• 1 egg
• 1 vanilla sugar
• 1 baking powder
• 1 tablespoon rum
• 4 yolks
• pinch of salt
• 1 tablespoon lard
• powdered sugar

Preparation:

In a bowl mix together the yolks, rum, salt and eggs. Mix the baking powder with the flour, then add the lard and the mixture and work into dough. Leave the dough in a refrigerator for about half an hour.

Roll out the dough and make 2-3 mm thick sheets and cut out strips 2×10 cm in size. Tie the dough strips into ribbons and deep fry until golden. Sprinkle with powdered sugar while they are still hot.

Source: "From the Family Cookbook", Marijo Šperanda, Šibenik, 2018