Farsangi Fánk are airy, yeast-raised Hungarian donuts traditionally made during the Carnival season leading up to Lent. These golden, pillowy treats are known for their delicate crumb and subtle citrus aroma, often enhanced with a splash of rum and lemon juice. Unlike American donuts, Hungarian fánk are lighter and slightly less sweet, usually served with powdered sugar and jam. This classic recipe captures the festive spirit of Hungarian baking with a rich egg yolk base and buttery dough, perfect for celebrations or Sunday indulgence.
Ingredients
- 2 cakes fresh yeast (or 2 packets active dry yeast)
- 1 cup milk (lukewarm )
- 2 cups all-purpose flour (for sponge)
- ⅓ cup butter (softened)
- ¼ cup sugar
- 1 egg
- 6 egg yolks (beaten)
- 1 tbsp rum
- ½ lemon (Juice of)
- 4 cups all-purpose flour (sifted, for dough)
- 1/2 tsp salt
- Oil for frying
Instructions
Step 1: Activate Yeast
- Dissolve the yeast in 1 cup lukewarm milk. Let sit for 5–10 minutes until foamy.
- Add 2 cups flour and mix to form a sponge. Cover and let rise until doubled, about 30–45 minutes.
Step 2: Make the Dough
- In a large bowl, cream butter and sugar.
- Add whole egg, beaten yolks, rum, and lemon juice. Mix until smooth.
- Stir in the risen sponge mixture.
- Gradually mix in the remaining 4 cups of flour and salt.
- Knead until a soft, elastic dough forms (about 8–10 minutes by hand or 5 minutes with a dough hook).
- Cover and let rise until doubled, 45 minutes to 1 hour.
Step 3: Shape the Fánk
- Roll out dough on a floured surface to about 3/4-inch thickness.
- Cut with a round cutter (about 2.5–3 inches diameter).
- Place on floured board or tray, cover with a towel, and let rest 15–20 minutes.
Step 4: Fry the Donuts
- Heat oil in a deep pot to 350°F (175°C).
- Carefully lower donuts into hot oil, cooking a few at a time.
- Fry each side until golden brown, about 1–2 minutes per side.
- Drain on paper towels.
Step 5: Serve
- Dust with powdered sugar and serve with fruit jam or preserves.
Tips
- Use fresh yeast if possible for the closest flavor to the original recipe.
- Add lemon zest along with the juice for brighter aroma.
- Replace rum with vanilla extract if preferred.
- Dust finished doughnuts with powdered sugar for authenticity.
- Add a jam filling (apricot or plum) for a traditional Hungarian twist.
- For lighter doughnuts, allow a second brief rise before frying.
- Fry at 350°F (175°C) to prevent greasy or burned doughnuts.
- Consider adding 1 tbsp sour cream to enrich the dough.
- Serve warm; they stale quickly due to low sugar content.
Nutrition
Calories: 160kcalCarbohydrates: 30gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 57mgSodium: 40mgPotassium: 63mgFiber: 1gSugar: 4gVitamin A: 92IUVitamin C: 1mgCalcium: 32mgIron: 2mg
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