Fánk = Hungarian Doughnut making and tasting events
In Hungary February is all about carnivals known as Farsang and it starts with The Marching of the Monsters (Busójárás) in the Hungarian town of Mohacs.
Doughnut called Fánk in Hungarian is a popular dessert served during the festivities. Near Budapest we are visiting every year a fun doughnut making and tasting event.
If you wish to sign up for any of these activities fill in the form.
Farsangi Fánk = Hungarian Doughnut recipe
Prep Time: 2 hours
Cook Time: 2 minutes
To make about 20 doughnuts:
300 milliliters (1 1/4 cups) lukewarm milk (105-115 degrees F), divided
1 1/2 teaspoons active dry yeast (40 grams fresh yeast)
500 g (~3 cups plus 3 tablespoons) bread flour
50 grams (~1/2 cup) powdered sugar
zest from 1/2 lemon
1 1/2 tablespoons rum
60 grams (5 tablespoons) unsalted butter, melted
vegetable oil for frying
Apricot or favorite jam
In a small bowl, sprinkle yeast over 1/2 cup of the lukewarm milk. Stir to combine. Let sit until frothy, about 10 minutes.
In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour, salt, sugar, and lemon zest. Mix in the yeast with milk and eggs. Slowly add remaining milk, then butter until a soft dough forms. Transfer to a large bowl, cover, and let rest until doubled, about an hour.