Instructions
- Activate yeast
- In a small bowl, mix warm milk, yeast, and 1 tbsp sugar.
- Let sit for 10 minutes until foamy.
- Prepare dough
- In a large mixing bowl, combine flour, remaining sugar, salt, and lemon zest.
- Add the yeast mixture, egg yolks, and melted butter.
- Knead for about 8–10 minutes until you have a smooth, elastic dough.
- First rise
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Shape the donuts
- Roll the dough on a lightly floured surface to about ½ inch (1.2 cm) thickness.
- Use a round cutter (about 3 inches / 7.5 cm) to cut circles.
- Make a small indentation in the center of each (this helps them puff nicely and hold jam later).
- Second rise
- Place the donuts on a floured tray, cover, and let rest for 20–30 minutes.
- Fry
- Heat oil to 340–350°F (170–175°C).
- Fry donuts a few at a time, about 1–2 minutes per side, until golden brown.
- Drain on paper towels.
- Serve
- Dust generously with powdered sugar and serve warm with apricot jam in the middle.
💡 Tip: The small dent in the middle is traditional — it keeps the center from puffing too much and makes a perfect spot for jam.
If you want, I can also give you the quick no-yeast version of fánk that Hungarians make when they don’t have time to wait for rising. It’s ready in under 20 minutes. Would you like me to share that?