Doughnut, known in Hungary as fánk, is a classic Hungarian fried pastry made from soft yeast dough and fried until light and fluffy. This traditional Hungarian doughnut recipe is known for its airy texture and pale ring around the middle, a sign of perfectly risen dough. Typically dusted with powdered sugar or served with jam, fánk is especially popular during the carnival season.
Doughnut (hungarian fank)
Print RecipeIngredients
- 50 Dekagram (dkg) flour
- 3 Dekagram (dkg) yeast
- 3 Decilitre (dl) milk
- 1 Table spoon (tbsp) icing sugar
- 5 Dekagram (dkg) butter
- 2 Piece egg yolks
- 1 Peck salt
- 1 Table spoon (tbsp) rum (optional)
- 1 Litre (l) oil (for frying)
- 3 Table spoon (tbsp) icing sugar, apricote jam for serving
Instructions
This is a Hungarian traditional cake for so called Farsang Holiday in February, however we used to bake it in weekdays as a main dish to bean soup (babgulyas). Dissolve yeast in warm milk and set aside for 5-10 minutes. Take a bowl, beat the eggs and sugar until light and add the yeast mixture. Add flour, knead it and disperse the melted butter. Blanket and let rise until doubled in bulk in a warm place (approx 1 hour). Put dough on floured surface and pat with hands until 2 cm thick. Cut into circles with doughnut cutter or medium size glass. Cover and let rise until doubled. Heat oil and deep fry until golden.
