Hungarian Farsangi Fánk 🇭🇺🍩
(Carnival Doughnuts – Light, fluffy, jam-filled doughnuts dusted with sugar, traditionally enjoyed before Lent!)
Ingredients
For the Dough:
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3 cups (375g) all-purpose flour
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¼ cup (50g) granulated sugar
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1 packet (7g) active dry yeast
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½ cup (120ml) lukewarm milk
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2 egg yolks
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¼ cup (60g) unsalted butter, melted
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1 tsp vanilla extract
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Zest of ½ lemon
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½ tsp salt
For Frying & Filling:
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1 cup (200g) apricot or raspberry jam (traditionally lekvar/prune jam)
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Vegetable oil for deep frying
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Powdered sugar for dusting
Instructions
1. Activate the Yeast
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In a small bowl, mix yeast with 1 tsp sugar and lukewarm milk. Let sit 5-10 mins until frothy.
2. Make the Dough
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In a large bowl, combine flour, sugar, salt, and lemon zest.
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Add yeast mixture, egg yolks, melted butter, and vanilla. Knead until smooth (~5-7 mins).
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Cover with a towel and let rise 1-2 hours until doubled.
3. Shape & Fry
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Roll dough to ½-inch (1.5cm) thickness. Cut into 2-inch (5cm) rounds (or use a glass).
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Let rise 20 mins more.
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Heat oil to 350°F (175°C). Fry doughnuts 1-2 mins per side until golden. Drain on paper towels.
4. Fill & Serve
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Pipe jam into each doughnut using a narrow nozzle.
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Dust generously with powdered sugar while warm.
Tips for Authentic Fánk
🔹 No jam? Roll warm doughnuts in cinnamon sugar instead.
🔹 Lighter texture? Add 1 tbsp rum or brandy to the dough.
🔹 Make ahead: Freeze unfilled doughnuts, then reheat and fill fresh!
Why Hungarians Love These
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Carnival tradition: Eaten during Farsang (Hungarian Mardi Gras).
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Pillowy softness from the egg yolk-enriched dough.
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Versatile fillings: Poppy seed paste (mák) or custard are also popular.
Best enjoyed fresh with a cup of coffee! ☕❤️
Have you tried these before? Let me know your favorite filling! 😊
