Traditional Hungarian dessert recipes – Culinary Hungary🇭🇺

Instructions:

1. Activate the yeast:
   • Mix yeast with warm milk and 1 tsp sugar. Let sit 5–10 minutes until foamy.
2. Make the dough:
   • In a large bowl, mix flour, remaining sugar, salt, lemon zest, and vanilla sugar.
   • Add yeast mixture, egg yolks, and melted butter.
   • Knead into a soft, elastic dough (about 8 minutes by hand or 5 in a stand mixer).
   • Cover and let rise for 1 hour, or until doubled.
3. Shape the fánk:
   • Roll out dough to about ½ inch (1.5 cm) thick.
   • Cut out circles (using a round cutter or glass).
   • Cover and let rest for another 20–30 minutes.
4. Fry:
   • Heat oil to 350°F (175°C).
   • Fry fánk in batches, about 1 minute per side, until golden brown and puffy.
   • Drain on paper towels.
5. Finish:
   • Dust generously with powdered sugar.
   • Serve warm, traditionally with apricot jam on the side.

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Would you like me to include a quick no-yeast version (Hungarian túrófánk – cottage cheese doughnuts) that can be made in 20 minutes?