While doughnuts are mostly prepared on the mainland during the carnival season, in Primorje and Dalmatia these are kroštule, krustule, krustavice (lat. crustulum – a cake, a sweet). Crunch pastry deep fried in oil is cut beforehand in strips and formed into bows, flowers, knots and similar. Kroštule sprinkled with powder sugar will go well next to tea or cooked wine.
2 tablespoon sugar
3 tablespoons rum
200 g (7 oz) soft flour
pinch of salt
2 tablespoons sour cream
frying oil (about 800 ml/27 fl oz)
Mix yolks with sugar with an electric mixer. Add rum and grated orange and lemon rinds. Then gradually add sieved flour, salt, sour cream until you get a smooth mixture. Let it stand for about 15 minutes.
Move the batter onto a slightly floured surface and knead until you get a mid-firm dough. Roll out the dough with a roller till its very thin (almost transparent with the surface). Cut in stripes about 15 cm/5 in long, and 2 cm/025 in wide. Each stripe fold into a node or as desired, cut with a mold in some other shape. You can use a fork and fold the stripes into a flower.
Deep-fry in oil until they turn reddish.
Sprinkle kroštule with powder sugar and serve next to tea.