Decadent and Oh So Simple Hungarian Donut Treats
These simple and decadent Hungarian donuts are to die for. They never last long, as they disappear once they get to the table.
Donuts are very popular in Hungary especially during the farsang /similar to carnival/ season (usually in January, February). They are called “farsangi fánk”, or “carnival donuts”. In my childhood there was no farsang party without these delectable treats. We all dressed in fun costumes and ate donuts with apricot preserves.
The donuts are usually round shaped with or without a hole in the middle. Why are mine heart shaped? Why not?! Aren’t they pretty?! 🧡 Oh, and I just made this batch right before Valentine’s day, so it was the perfect dessert to serve, with love.
Decadent and Oh So Simple Hungarian Donut Treats
4 cups flour about 500g
1 -1 ¼ cups milk lukewarm (about 105 °F – 40 °C)
4 egg yolks
½ cup butter melted
¼ cup granulated sugar
2 ¼ tsp active dry yeast 1 package
1-1½ tsp lemon zest zest of half a lemon
¼ tsp vanilla extract
Few drops rum or rum aroma optional
4-6 cups canola or vegetable oil for frying
icing sugar for serving
Place the yeast and 1 tsp sugar into a small bowl, and add ¼ cup lukewarm milk. Stir, cover and set aside for about 10-15 minutes.
Using a standing mixer with the dough attachment mix the flour and the rest of the sugar. Add the yolks, the yeast-milk mixture, the melted butter, the lemon zest, the vanilla extract, a few drops of rum/rum aroma, and add the milk gradually until the flour mix forms a soft dough. The dough is good when it separates from the wall of the mixing bowl.
Form a ball, lightly flour the bottom of the bowl, and place the dough back in the bowl. Cover it with a kitchen towel or plastic wrap, and put it in a warm place (I preheat my oven to 200 °F/90-95 °C for 1-2 minutes, then turn it off) for about 45-60 minutes, until it doubles the size.
On a lightly floured surface roll out the dough to about ½ inch (1-1.5 cm). Cut out the doughnuts, and place them on parchment paper lined or lightly floured baking sheets.
Cover them with a kitchen towel, and let them rest in a warm place for another 20 minutes.
In a large heavy bottom skillet or dutch oven heat the oil (fill to about 1-2 inches deep). Fry the doughnuts until golden – about 1-2 minutes each side – on medium low heat, about 3-4 at once in the skillet. I usually cover the skillet for about a minute right after placing in the doughnuts, then uncover and continue to fry without it. I use long metal tongs for frying.
Once they are golden on both sides place doughnuts vertically beside each other in a paper towel lined large dish.
Sprinkle with icing sugar, and serve warm with some apricot preserves, plum butter, or any other kind of fruit spread. Bon appétit!
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Decadent And Oh So Simple Hungarian Donut Treats
Ingredients
- 4 cups flour 500g
- 1-1¼ cups milk, lukewarm (about 105 °F – 40 °C)
- 4 egg yolks
- ½ cup butter melted
- ¼ cup granulated sugar
- 2¼ tsp active dry yeast 1 package
- 1-1½ tsp lemon zest zest of half a lemon
- ¼ tsp vanilla extract
- few drops rum or rum aroma optional
- 4-6 cups canola or vegetable oil for frying
- icing sugar for serving
Instructions
- Place the yeast and 1 tsp sugar into a small bowl, and add ¼ cup lukewarm milk. Stir, cover and set aside for about 10-15 minutes.
- Using a standing mixer with the dough attachment mix the flour and the rest of the sugar. Add the yolks, the yeast-milk mixture, the melted butter, the lemon zest, the vanilla extract, a few drops of rum/rum aroma, and add the milk gradually until the flour mix forms a soft dough. The dough is good when it separates from the wall of the mixing bowl.
- Form a ball, lightly flour the bottom of the bowl, and place the dough back in the bowl. Cover it with a kitchen towel or plastic wrap, and put it in a warm place (I preheat my oven to 200 °F/90-95 °C for 1-2 minutes, then turn it off) for about 45-60 minutes, until it doubles the size.
- On a lightly floured surface roll out the dough to about ½ inch (1-1.5 cm). Cut out the doughnuts, and place them on parchment paper lined or lightly floured baking sheets.
- Cover them with a kitchen towel, and let them rest in a warm place for another 20 minutes.
- In a large heavy bottom skillet or dutch oven heat the oil (fill to about 1-2 inches deep). Fry the doughnuts until golden – about 1-2 minutes each side – on medium low heat, about 3-4 at once in the skillet. I usually cover the skillet for about a minute right after placing in the doughnuts, then uncover and continue to fry without it. I use long metal tongs for frying.
- Once they are golden on both sides place doughnuts vertically beside each other in a paper towel lined large dish.
- Sprinkle with icing sugar, and serve warm with some apricot preserves, plum butter, or any other kind of fruit spread. Bon appétit!
Notes
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