I got this Krostule recipe from a friend whose family has been living on the island of Krk for generations, and the name of her mother’s original recipe is Kroštuli. I saw on the internet that there are also recipes for crunchy Krostule that I would also like to try, but these are soft, because they contain baking powder, so they rise during the frying.
In the original recipe, Kroštuli are made from 4 eggs, but it turns out a lot of them. For my family of four, this measure was quite enough, so if there are more of you, feel free to double the ingredients.
Ingredients for Krostule:
- 2 eggs
- 4 tablespoons of crystal sugar
- 2 tablespoons of oil
- grated rind of half a lemon
- 1 tablespoon of rakija or some other hard liquor
- vanilla sugar (10 grams or 0.35 OZ)
- 1/2 teaspoon baking powder
- a pinch of salt
- half a dcl of milk
- smooth flour as needed (approx. 350 – 400 grams)
- powdered sugar for sprinkling
Preparation of Krostula:
- Knead the dough from the listed ingredients. At the end, add gradually flour, until you get a dough that is not sticky, but firm enough to roll it out.
- Flour the base and roll out the dough to a thickness of about 5 mm. Try to roll it out to the best possible rectangular shape to make it easier for you for cut the stripes.
- Cut the dough into finger-sized strips, with a knife or pasta cutter.
- Cut each Krostula in the middle with a knife, and pass one end of the Krostula through that hole (see the picture).
- When you have made all the Krostule, fry them briefly in deep oil until they get a golden yellow color.
- Then take them out and put them on paper to soak up the excess of oil, and finally sprinkle with powdered sugar.