Go Back

Crispy Croatian Fritule Dough Balls

These crispy Croatian fritule dough balls are warm, golden, and soft inside with a light sugar finish, making them a delightful comfort treat that's perfect for sharing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Croatian, European
Calories: 390
Ingredients Method Notes

Ingredients
  

Dough
  • 3 1/2 cups all-purpose flour, sifted Ensure it's fresh and stored in a cool, dry place.
  • 2/3 ounce fresh yeast, or 2 1/4 teaspoons active dry yeast Fresh yeast is preferred.
  • 2 whole egg yolks
  • 1/2 cup raisins Optional.
  • 1 whole lemon zest
  • 1/4 cup granulated sugar Plus a pinch for the yeast activation.
  • 1 1/2 tablespoons melted butter
  • 2/3 to 1 cup warm milk Add enough to make a soft, sticky dough.
  • 1/4 cup rakija or brandy, divided Keep the amount the same if substituting.
  • 1 teaspoon salt
Frying and Serving
  • About 2 1/3 cups neutral frying oil
  • Powdered sugar, for dusting Dust while warm.

Method
 

Mix the Dough Base
  1. Sift the flour into a large bowl. In another bowl, mix egg yolks, raisins (if using), salt, sugar, melted butter, lemon zest, and half of the rakija.
Wake Up the Yeast
  1. Dissolve the yeast with a pinch of sugar in about 1/2 cup of warm milk. Let it sit covered until foamy.
Form a Soft, Sticky Dough
  1. Combine the flour, egg mixture, and foamy yeast mixture. Gradually add remaining warm milk until a soft, sticky dough is formed.
Let the Dough Rise
  1. Cover the bowl and let the dough rest for 30 minutes to 1 hour, until puffy.
Fry the Fritule
  1. Heat 2 inches of oil to roughly 350°F. Test with a small spoonful of dough, then drop in heaping teaspoonfuls and fry until golden.
Finish and Serve Warm
  1. Drain on paper towels, sprinkle with remaining rakija, and dust with powdered sugar. Serve while warm.

Notes

Store leftovers at room temperature for 1-2 days, or refrigerate for up to 3 days. Freeze for up to 2 months without powdered sugar. Reheat in a dry skillet for best texture.