Combine the warm milk, yeast, and sugar. Let stand for 5–10 minutes until foamy.
In a large bowl, combine the flour and salt. Add the egg yolks, melted butter, vanilla, and yeast mixture. Knead until a soft, smooth dough forms.
Cover and let rise for about 1 hour, or until doubled in size.
2. Shape the Dough
Roll the dough out on a lightly floured surface to about ½ inch thick.
Cut into small circles. Make a small hole in the center of each piece, then gently stretch the dough to form little rings.
Cover and let them rest for another 15–20 minutes.
3. Fry
Heat vegetable oil to about 350°F (175°C).
Fry the doughnuts in batches, turning them once, until puffed and beautifully golden on both sides.
Transfer to a paper towel-lined plate to remove excess oil.
4. Serve
Serve the mini doughnuts warm with apricot jam for dipping or spooned alongside.
A light dusting of powdered sugar makes them even more delicious.
Tips for Perfect Doughnuts
Keep the oil at a steady temperature so the doughnuts cook evenly.
Don’t overcrowd the pan.
Allow the dough enough time to rise for the softest texture.
Apricot jam is a classic pairing, but other fruit preserves can also be used.
Final Thoughts
Golden, fluffy, and perfect for sharing, these Hungarian mini doughnuts are a lovely addition to a breakfast table, afternoon coffee, or festive gathering. 🇭🇺❤️
Would you enjoy these with apricot jam or powdered sugar? 🍩
