Hungarian doughnuts

Yum, Ashley! 🇭🇺
Let’s talk about Hungarian Doughnuts, also known as Fánk (pronounced fahnk). These are soft, fluffy, yeasted doughnuts — pillowy inside, golden outside, traditionally enjoyed during Farsang (Hungarian Carnival season), especially before Lent.

They’re lightly sweet, fried (not baked), and usually dusted with powdered sugar and served with a spoonful of apricot jam. Unlike American doughnuts, Hungarian fánk are usually ringless and very light thanks to a special proofing trick.

🇭🇺 Hungarian Fánk (Carnival Doughnuts)

🧾 Ingredients (Makes 15–18 doughnuts)

  • 500g (4 cups) all-purpose flour, sifted
  • 25g fresh yeast (or 1 packet/7g dry yeast)
  • 250ml (1 cup) lukewarm milk
  • 50g (¼ cup) sugar
  • 3 egg yolks
  • 60g (4 tbsp) unsalted butter, melted
  • Pinch of salt
  • 1 tsp vanilla extract or rum (optional)
  • Zest of 1 lemon (optional but traditional)
  • Oil for frying (neutral oil like sunflower or canola)
  • Powdered sugar for dusting
  • Apricot jam for serving
PREPARATION