👨🍳 Instructions
1. Mix the dough
In a bowl, mash the túró with a fork until smooth. Add eggs, sugar, vanilla, and lemon zest.
Mix in flour, baking powder, and salt until a soft, slightly sticky dough forms.
2. Heat oil
Pour about 2–3 inches (5–7 cm) of oil into a deep pot or pan. Heat to 170–175°C (340–350°F).
3. Shape & fry
With wet hands or a spoon, form small balls (about walnut-sized) and gently drop into hot oil.
Fry in batches for 2–3 minutes per side until golden brown and puffed.
Don’t overcrowd the pan—they need space to turn.
4. Drain & coat
Remove donuts with a slotted spoon and drain on paper towels.
Dust generously with powdered sugar before serving.
📝 Tips from Hungarian kitchens:
- Farmer’s cheese works best—cottage cheese must be drained very well.
- Add raisins soaked in rum for a festive version.
- Best eaten fresh and warm, but can be reheated in the oven.
If you’d like, I can also give you the baked version of túrófánk, which is lighter but still soft and tangy. Would you like that one too?