There's something about freshly fried pastries that just makes everything feel better, right? Prženi polumjeseci (fried crescent rolls) are one of those classic treats that are crispy on the outside and soft and fluffy on the inside. They’re a bit sweet, a little tangy from the lemon zest, and oh-so-delicious when coated in sugar. This recipe is super easy to make, and it comes with the kind of joy that only freshly baked (or fried) goods can bring. I got this recipe from a bunch of wonderful women who know their way around the kitchen, and now I’m passing it along to you!
Ingredients for the Dough:
- 400 ml lukewarm milk
- 1 packet of yeast (or dry yeast if you don’t have fresh)
- 1 tablespoon of sugar
- 2 eggs
- 50 ml of oil
- 700 g all-purpose flour
- 1 teaspoon of salt
- Zest of 1 lemon
- Oil for frying
- Extra sugar for rolling after frying
Making the Dough:
Start by warming up the milk to lukewarm (not hot, just warm enough to activate the yeast). Stir in the yeast and sugar and let it sit for about 10 minutes to get nice and frothy. While the yeast is doing its thing, in a big bowl, mix together the flour, salt, and lemon zest.
Once the yeast is bubbly, add it to the dry ingredients. Then crack the eggs into the mix, pour in the oil, and start mixing everything together. You'll have a slightly sticky dough at this point. Add in the remaining 350g of flour, a bit at a time, and mix until you have a thick, sticky dough that you can’t quite knead by hand yet. You can use a spoon or a mixer to get everything incorporated.
Cover the bowl with a clean towel and set it aside in a warm spot to rise. Give it about 30 to 45 minutes to double in size. You’ll know it’s ready when it looks nice and puffy.
Shaping the Polumjeseci:
Once the dough has risen, lightly flour your work surface. Turn the dough out onto it and dust it with a little flour so it’s easier to handle. Now, roll the dough out to about half a centimeter thick.
To make the crescent shapes, use a glass or a cup to cut out circles from the dough. Then, take each circle and cut it in half to make semi-circles. You can also just freehand it if you want. Place the half-moons on a surface dusted with flour and cover them with a towel. Let them rest for about 20 minutes—this gives them a little more puff before frying.
Frying the Polumjeseci:
Heat some oil in a pan over medium heat. The oil should be hot but not smoking—perfect for frying but not so hot that the dough burns. Gently drop the crescent rolls into the oil, frying them in batches. They should cook for about 2-3 minutes on each side until golden brown and crispy.
Once they’re golden and delicious, remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
Coating in Sugar:
While they’re still warm, roll the fried crescent rolls in sugar to coat them. This is where they get that lovely sweetness that makes them irresistible.
Serving:
And that’s it! You’ve got yourself some amazing, fluffy fried crescent rolls. They’re perfect for breakfast, a snack, or as a sweet treat after dinner. There’s just something about the combination of the crispy, slightly sweet exterior and the soft, airy inside that makes each bite a little piece of heaven. Serve them while they’re still warm for the best experience.
