Fánk – Hungarian donut – Page 2

👩‍🍳 Instructions

Step 1: Activate the Yeast

In a small bowl, combine the warm milk, 1 tablespoon of sugar, and the yeast. Let stand for 5–10 minutes until foamy.

Step 2: Prepare the Dough

In a large mixing bowl, combine the flour, remaining sugar, salt, and lemon zest.

Add:

Activated yeast mixture
Egg yolks
Melted butter
Vanilla extract
Rum (if using)

Mix until a soft dough forms.

Step 3: Knead

Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and allow it to rise in a warm place for 1–1½ hours, or until doubled in size.

Step 4: Shape the Donuts

Turn the risen dough onto a floured surface and roll it out to about 1½ cm (½ inch) thickness.

Using a round cutter or drinking glass, cut out circles of dough.

Place them on a lightly floured tray, cover, and let rise again for 20–30 minutes.

Step 5: Fry the Donuts

Heat oil in a deep pot to approximately 170–175°C (340–350°F).

Carefully place a few donuts into the hot oil.

Fry:

2–3 minutes on the first side
1–2 minutes on the second side

The donuts should be golden brown with the characteristic pale ring around the middle.

Transfer to paper towels to drain excess oil.

Step 6: Finish and Serve

Dust generously with powdered sugar.

Serve warm with:

Apricot jam (traditional Hungarian favorite)
Raspberry preserves
Plum jam
Chocolate spread

🍯 Traditional Hungarian Serving Style

In Hungary, Fánk are often served with a spoonful of apricot jam placed in the center of each donut. The combination of the fluffy dough and fruity jam creates the classic flavor many Hungarians remember from childhood.