Fánk – Traditional Hungarian Doughnuts

Instructions

1. In a small bowl, combine warm milk, yeast, and a teaspoon of sugar. Let sit for 10 minutes until foamy.
2. In a large bowl, mix flour, remaining sugar, and salt.
3. Add egg yolks, melted butter, vanilla, and the yeast mixture. Knead until the dough becomes smooth and elastic.
4. Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Roll out the dough to about 1.5 cm thick. Cut circles using a glass or doughnut cutter.
6. Place the dough rounds on a floured surface, cover lightly, and let rise again for 20–30 minutes.
7. Heat oil in a deep pan to medium heat. Fry the doughnuts a few at a time until golden brown on both sides.
8. Remove and drain on paper towels.
9. Dust generously with powdered sugar and serve warm with apricot jam.

Tips

• Do not overheat the oil, or the outside will brown too quickly.
• Letting the dough rise properly gives the doughnuts their classic fluffy texture.
• Traditionally, Hungarian Fánk has a pale ring around the center after frying.

Enjoy these delicious homemade Hungarian doughnuts with coffee or tea!