Traditional Hungarian Doughnut (Farsangi Fank)

Traditional Doughnut served (or filled) with apricot jam. Light in texture, and has a ribbon around the middle, which we call “szalagos”.

Ingredients:

For 12-14 doughnuts:

500g Bakers Flour

40g Fresh Yeast (or use about 15g dry instant yeast, but the flavor is better with fresh)

2 Tablespoon White Sugar

4 Egg Yolk

1 Teaspoon Vanilla Extract

1 Lemon skin grinded

1/2 large Orange skin grinded

250ml Warm Milk

1-2 Tablespoon Rum

50g Warm Melted Butter

4g Salt

Mix the fresh yeast with the sugar and the milk in a small bowl with about a table spoon of flour and place it in a warm place to activate the yeast. Once it rises to double, its ready to be used.

Mix the flour, melted butter, egg yolks, vanilla, and the citrus grind, salt with the Rum in a large stainless bowl.

Add the activated yeast and knead till nice and smooth, but remain light. Do not over work it.

Place it back in the stainless bowl, and put it in a warm place for about an hour to rise.

Once doubles in size, lightly knead by hand.

Shape it to a roll shape about 30cm long.

Cut about 2cm thick pieces with a knife and shape each piece to a small bowl size, pulling it towards you to create tension on the surface of the dough.

Let the bowls rest for about 20minutes.

Heat oil (I use Sunflower oil) in a pan, when the oil is about 180-190degC is ready.

Oil temperature is important, otherwise they will burn and under cook.

Push the doughnut bowl with your finger in the middle, and place it in the hot oil pushed side facing down.

Cover pan with a lid for about 2minutes, them remove the lid and turn the doughnut and cook the other side till the desired color.

Place them on a tray covered with paper towel.

Dust with Icing Sugar.

Serve with home made Apricot Jam.