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Fánk = Hungarian Doughnut making and tasting events

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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.

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Farsangi Fánk = Hungarian Doughnut recipe

Prep Time: 2 hours

Cook Time: 2 minutes

To make about 20 doughnuts:

Ingredients

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

pinch salt

50 grams (~1/2 cup) powdered sugar

zest from 1/2 lemon

3 eggs

1 1/2 tablespoons rum

60 grams (5 tablespoons) unsalted butter, melted

vegetable oil for frying

Topping:

Powdered sugar

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.


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