Fank Hungarian Doughnuts
Indulge in the irresistible charm of Fánk, traditional Hungarian doughnuts that are soft, airy, and perfectly golden. This classic dessert features a rich yeast-raised dough made with velvety egg yolks, a hint of vanilla, and a touch of melted butter, creating a pillowy texture that melts in your mouth. Fried to perfection and dusted with a generous layer of powdered sugar, these doughnuts are delightfully simple yet decadent. Serve them warm with a dollop of fruit jam, like apricot or raspberry, for an authentic Hungarian treat that pairs sweetness with tangy fruitiness. Perfect for breakfast, dessert, or a cozy afternoon snack, Fánk promises to bring old-world flavor to your table. Try this time-honored recipe and discover why Hungarian doughnuts are a beloved culinary tradition!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 milliliters Milk
- 7 grams Active dry yeast
- 50 grams Sugar
- 50 grams Butter (melted)
- 3 pieces Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Salt
- 1 liter Vegetable oil (for frying)
- 50 grams Powdered sugar (for dusting)
- 100 grams Fruit jam (e.g., apricot, raspberry - for serving)
Instructions
Warm the milk gently to about 37°C (98°F), ensuring it is not too hot. Pour 50 milliliters of the milk into a small bowl and stir in 1 tablespoon of the sugar and the active dry yeast. Let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine the flour, remaining sugar, and salt. Mix well.
Add the yeast mixture, remaining warm milk, melted butter, egg yolks, and vanilla extract to the flour mixture.
Mix the ingredients until a dough begins to form. Knead the dough on a lightly floured surface or in a stand mixer with a dough hook for about 8-10 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Once the dough has risen, punch it down and roll it out on a floured surface to about 1 centimeter (0.4 inches) thick.
Use a round cookie cutter or glass (7-8 cm in diameter) to cut out circles of dough. For traditional fánk, make a small hole in the center using your finger or a smaller circular cutter.
Place the dough circles on a floured surface, cover them with a kitchen towel, and let them rise for another 20 minutes.
Heat the vegetable oil in a deep pot or fryer to 175°C (350°F). To test the oil, drop a small piece of dough in; it should sizzle and float to the top.
Fry the doughnuts in batches, about 2-3 minutes per side, until golden brown. Use a slotted spoon to remove the doughnuts and place them on a paper towel-lined plate to drain excess oil.
Once cool enough to handle, dust the fánk generously with powdered sugar.
Serve warm with a dollop of fruit jam on the side or in the middle of the doughnut. Enjoy!
Nutrition Facts
Calories |
10957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 975.0 g | 1250% | |
| Saturated Fat | 164.5 g | 822% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 2526 mg | 110% | |
| Total Carbohydrate | 563.9 g | 205% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 164.4 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 483 mg | 37% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1255 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
