Description
Fánk is a traditional Hungarian doughnut. It’s light, fluffy, and often dusted with powdered sugar. Perfect for breakfast or dessert.
Ingredients
Scale
- 500g all-purpose flour
- 50g sugar
- 10g active dry yeast
- 250ml warm milk
- 2 eggs
- 50g butter, melted
- 1 tsp salt
- 1 tsp vanilla extract
- Oil for frying
- Powdered sugar for dusting
Instructions
- Mix yeast with warm milk and a pinch of sugar. Let it sit for 10 minutes until foamy.
- In a large bowl, combine flour, sugar, and salt.
- Add yeast mixture, eggs, melted butter, and vanilla extract to the dry ingredients. Mix until a smooth dough forms.
- Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
- Roll out the dough to 1 cm thickness. Cut into rounds using a doughnut cutter or glass.
- Heat oil in a deep pan to 180°C (350°F). Fry the doughnuts in batches until golden brown, about 1-2 minutes per side.
- Drain on paper towels and dust with powdered sugar before serving.
Notes
- Make sure the oil is hot enough to prevent greasy doughnuts.
- Let the dough rise properly for a lighter texture.
- Serve fresh for the best taste.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Deep-frying
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
Keywords: fánk, Hungarian doughnut, fried doughnut, dessert