👩🍳 Instructions
1. Activate the yeast:
Warm the milk (not hot!) and mix in 1 tsp sugar and yeast. Let sit for 10 minutes until frothy.
2. Make the dough:
In a large bowl, mix flour, sugar, salt, lemon zest. Add egg yolks, melted butter, vanilla (or rum), and the yeast mixture. Knead until soft and elastic – about 8–10 minutes by hand or 5 mins with a mixer and dough hook. The dough should be soft and slightly sticky.
3. Let it rise:
Cover and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled.
4. Roll and shape:
Roll out the dough on a floured surface to about 1.5–2 cm thick. Cut out circles using a doughnut cutter or glass (~7 cm diameter). Let the cut dough rest uncovered for another 30 minutes to puff up slightly. This step ensures the iconic white ring after frying.
5. Fry the doughnuts:
Heat oil to 170–180°C (340–355°F). Carefully place doughnuts top-side down first (this helps them puff up beautifully). Fry each side for about 1–2 minutes or until golden brown. Drain on paper towels.
6. Finish and serve:
Dust generously with powdered sugar and serve with a dollop of apricot jam in the middle or on the side.
📝 Tips:
- Don’t skip the second rise after cutting – it’s the secret to fluffy doughnuts!
- Hungarian fánk are meant to be light and airy, not dense or overly sweet.
- Traditionally served without a hole, but feel free to use a cutter if you prefer ring-shaped.
Would you like a baked version or maybe a túrós fánk (cottage cheese doughnut) version next? Those are delicious too!