1 tablespoon rum (optional, helps prevent excess oil absorption)
1 teaspoon vanilla extract
Pinch of salt
Oil for frying
Powdered sugar & apricot jam for serving
👩🍳 Instructions
Activate Yeast Mix warm milk with a teaspoon of sugar and yeast. Let sit 5–10 minutes until foamy.
Make the Dough In a large bowl, combine flour, remaining sugar, salt, egg yolks, melted butter, vanilla, and rum. Add the yeast mixture and knead until smooth and soft (about 8–10 minutes).
First Rise Cover and let rise in a warm place for about 1 hour, until doubled in size.
Shape Roll dough to about 1/2 inch thick. Cut into rounds using a glass or cutter. Cover and let rest another 20–30 minutes.
Fry Heat oil to 340–350°F (170–175°C). Fry doughnuts seam-side down first. Cover the pot for the first side (this helps create the traditional white “ribbon” ring). Fry until golden brown on both sides.
Serve Dust generously with powdered sugar and serve with apricot jam in the center.
💡 Tip
The signature white ring (the “szalag”) around the middle forms when the dough is well-proofed and fried at the right temperature — not too hot!
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