🍩 Hungarian Doughnuts (Fánk)

Ingredients:

• 500 g all-purpose flour
• 7 g dry yeast (or 25 g fresh yeast)
• 250 ml warm milk
• 50 g sugar
• 3 egg yolks
• 50 g melted butter
• 1 tsp vanilla extract
• Pinch of salt
• Oil for frying

For Serving:

• Powdered sugar
• Apricot jam or your favorite jam

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Instructions:

1. Dissolve the yeast and a teaspoon of sugar in the warm milk. Let stand for 5–10 minutes until foamy.
2. In a large bowl, combine flour, remaining sugar, salt, egg yolks, melted butter, vanilla, and the yeast mixture.
3. Knead until a soft, smooth dough forms.
4. Cover and let rise for about 1 hour, or until doubled in size.
5. Roll out the dough to about 1.5 cm thickness.
6. Cut out rounds using a doughnut cutter or a glass.
7. Place on a floured surface, cover, and let rise for another 20–30 minutes.
8. Heat oil to 170–175°C (340–350°F).
9. Fry the doughnuts until golden brown on both sides.
10. Drain on paper towels and allow to cool slightly.