Rožičs Dumplings

Rožičs dumplings (also known as žlinkrofi or žinkrofi) are a characteristic Ribnica dessert. Traditionally prepared during Carnival season, they can also be enjoyed on other (winter) days.

Details

  • Preparation Time: 155 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Dough

  • 25 g Yeast, dry

  • 3 dl Milk, whole milk

  • 50 g Sugar, white

  • 500 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Salt, table

  • 50 g Butter, unsalted

  • 2 piece Egg, egg yolk, fresh

Filling

  • 100 g Flour, rosette

  • 1.5 dl Milk, whole milk

  • 40 g Butter, unsalted

  • pieces Lemon zest, fresh

  • 1 spoon Alcohol, Rum

  • 2 piece Sugar, white

  • 1 dl Sweet cream

  • 1 piece Egg, fresh

  • 50 g Breadcrumbs, dried

  • 2 piece Egg, egg white, fresh

  • pieces Oil, vegetable oil, canola

  • pieces Powdered sugar

Steps

  1. First, prepare the yeast: crumble the yeast into 1 dl of warm milk, add a teaspoon of sugar and a tablespoon of flour, mix well, and let it rise slightly (about 10 minutes). In a bowl, mix the egg yolk, remaining milk, melted butter, and the rest of the sugar.

  2. Sift the flour into a larger bowl and make a well in the center. Sprinkle salt around the well, pour the risen yeast into the well. Add the mixture of milk, eggs, and butter, and mix the ingredients with clean hands or a mixer until they come together to form a rough dough.

  3. Knead the dough (by hand or with a mixer) until it becomes medium soft, smooth, pliable, and elastic, and does not stick to your hands. Shape the kneaded dough into a ball, place it in a greased bowl, cover with a clean cloth, and let it rise in a warm place. The dough should double in size.

  4. While the dough is rising, prepare the filling. Mix ground Rožič into hot milk and add the remaining ingredients, except for the egg. Add the egg when the mixture has cooled slightly. The filling should be thick, so add breadcrumbs if necessary.

  5. Place the risen dough on a floured work surface. Roll it out to a finger's thickness and cut into approximately 10 x 12 cm rectangles. Place walnut-sized balls of filling in the center of each rectangle. Brush the edges with egg white, then fold the dough over the filling to form rectangular pockets, pressing the edges firmly together to prevent the filling from escaping during frying. Place the pockets on a floured cloth, leaving a few centimeters of space between them. Cover with a clean cloth and let them rise for 10 to 15 minutes.

  6. Pour oil into a pot to a depth of about three fingers and heat it to 160 to 170 degrees Celsius. Fry the risen dumplings in the hot oil until golden brown. Once fried, remove them from the oil with a slotted spoon and place them on a plate lined with paper towels.

  7. Serve the fried dumplings on a platter or plate, sprinkle with powdered sugar, and serve.

Nutrition Information (Per 100g)

  • Calories: 343.95 kcal
  • Fat: 8.75 g
    • Saturated Fat: 4.91 g
  • Carbohydrates: 57.19 g
    • Sugars: 11.79 g
  • Protein: 8.75 g
  • Fiber: 5.6 g

Advice

The filling can be enriched with raisins, grated apple, chopped hazelnuts, walnuts, etc.