👩🍳 Instructions:
- Prepare the batter
- In a bowl, mash the túró with a fork until smooth.
- Add eggs, sugar, vanilla, lemon zest, and salt. Mix well.
- Stir in flour and baking powder until a sticky dough forms. (Should be thicker than pancake batter, but softer than bread dough.)
- Heat the oil
- Heat about 2–3 inches (5–7 cm) of oil in a pot to 170–175 °C (340–350 °F).
- Shape & fry
- With a spoon or lightly floured hands, scoop small balls (about walnut-sized).
- Gently drop them into hot oil, a few at a time.
- Fry until golden brown on all sides (about 3–4 minutes), turning occasionally.
- Drain & serve
- Remove with a slotted spoon and drain on paper towels.
- Dust generously with powdered sugar.
- Serve warm with apricot jam or sour cream. 😋
✨ Tips:
- If your dough feels too wet, add a little more flour.
- Some Hungarians roll the donuts in cinnamon sugar instead of just powdered sugar.
- Best eaten fresh, but you can reheat them in the oven to crisp up again.
Would you like me to also share the baked (oven) version of túrófánk for a lighter, no-fry option?
Related Posts:
Pages: 1 2