Description
A simple and delicious recipe for traditional Hungarian fánk, a sweet fried doughnut.
Ingredients
Scale
- 500g all-purpose flour
- 50g sugar
- 1 packet (7g) instant yeast
- 250ml warm milk
- 2 egg yolks
- 50g melted butter
- 1 pinch of salt
- 1 tsp vanilla extract
- Oil for frying
- Powdered sugar for dusting
Instructions
- Mix flour, sugar, yeast, and salt in a large bowl.
- Add warm milk, egg yolks, melted butter, and vanilla extract. Knead until smooth.
- Cover and let the dough rise for 1 hour or until doubled in size.
- Roll out the dough to 1cm thickness and cut into rounds.
- Let the rounds rest for 15 minutes.
- Heat oil in a deep pan to 170°C (340°F).
- Fry the doughnuts until golden brown on both sides.
- Drain on paper towels and dust with powdered sugar.
Notes
- Do not overcrowd the pan while frying.
- Check oil temperature to avoid undercooked or burnt doughnuts.
- Serve fresh for best texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 doughnut
- Calories: 220
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: fánk, Hungarian doughnuts, fried dessert, sweet pastry