These traditional Hungarian doughnuts have been in my family for generations. They are light, with soft centers that are irresistibly scrumptious! They are a perfect treat anytime of the day.
This doughnut recipe is one of Mom’s and it is the only doughnut I will eat. I know, there are plenty of great doughnut recipes out there, but it is one I grew up with and yes I may be bias, but I think we all tend to be when it brings back our favourite childhood memories. Mom would often surprise us with these decadent doughnuts when we arrived home from school. We would get so excited, and it was the best treat ever! Such special memories! I come to realize the difference with the Hungarian doughnuts is there is very little sugar added to the dough, which allows you to add sugar as a coating or adding a dollop of jam.
HOW TO MAKE THESE DELICIOUS DOUGHNUTS
Mixing dough: Allow the yeast to rise and create a foamy surface. I will sometimes, let it sit and rise for 10-15 minutes. Mix the ingredients together and start forming a ball shape to begin kneading the dough.
When kneading the dough, make quarter turns by using your palm of your hands to press down and away from you. Continuing kneading until you have reached a soft smooth texture about 5-10 minutes.
The dough needs to double in size, as you can see it has. I find making bread or doughnuts, you can’t rush with the rising process. Try to be patient, to allow the dough to rest and sit. Sometimes, I find it hard too, but you will be pleased with the end results.
Rolling out doughnuts…have fun with the different shapes….
Option #1: is rolling out the dough onto the counter dusted lightly with flour. Then using a heart-shape cutter, cut out the heart-shape doughnuts. Then place on a baking sheet, and allow them to rise for an hour, double in size.
Options #2: is similar to the heart-shape, rolling the dough out to 1/2 inch thickness and using a round cookie cutter and then create a whole in the center. If you have a small cutter, that would work too.
Option #3: Divide the dough into 12 equal pieces to start creating twisted doughnuts. Roll pieces to 12 inches in length, fold dough in half and begin twisting. Make note of the photo below.
Lay twisted doughnuts on a baking sheet and allow them to double in size. Heat approximately 3 cups of oil to 350F. Important to note is the doughnuts should be floating to the top of the pot and not be toughing the bottom. Place doughnuts into hot oil and fry for about 90 seconds on each side. I used olive oil to fry my doughnuts and made sure I maintained the 350 degrees temperature. Canola, sunflower, safflower, or grapeseed are good oils to use if your temperature reaches over 350 degrees Fahrenheit.
You want a golden colour on your doughnuts. Recommend to leave the doughnuts in the oil the same amount of time for each batch when frying to maintain a consistent golden colour. Enjoy these delicate decadent doughnuts anytime of the day with a tall glass of milk or your favourite cup of coffee or tea. 🙂
The standard shape of doughnuts are just a soft, fluffy and delicious. However you decide to shape these doughnuts, you will love them as much as we do! Sprinkle some cane sugar with cinnamon of top for that added flavour, sweetness and crunch.
One of the ways to make these doughnuts is by twisting them and while still warm, add the sugar and cinnamon. This is best done by measuring the sugar and cinnamon in a small paper bag then add the warm doughnut and gently toss until they are coated. (this method my Mom used to coat the doughnuts and another method is place the warm doughnuts on a plate with the sugar and cinnamon mixture and coat the doughnuts) Sprinkle with powdered sugar if desired.
STORING
When it comes to storing these doughnuts, we would place them in an air tight container at room temperature for up to 2-3 days…if they last that long.:)
Hungarian Doughnuts - Fánk
Equipment
- large skillet, 2-3 inch depth or deep fryer
Ingredients
Yeast starter:
- 2 tsp dry yeast
- 1/2 tsp fine raw sugar
- 1/2 cup warm organic milk
Dough:
- 3 cups organic all-purpose flour
- 1 tbsp fine raw sugar
- 1/2 tsp Himalayan salt
- 2 tbsp cold unsalted butter
- 2 egg yolks, room temperature
- 1/2 cup organic warm milk
- 2-3 cups olive oil, peanut oil or organic vegetable oil for frying
- 1/2 tsp cinnamon
- 1 tbsp fine raw sugar
- icing sugar
Instructions
- Combine yeast, and sugar in warm milk, it should be around 110°F (43°C). You should be able to put your finger in the milk, if not then it’s too hot. Cover with towel, and set aside and allow the yeast to activate and rise, about 5-10minutes in a warm area of your kitchen.
- Meanwhile, in a large bowl, sift flour, sugar, and salt. Add butter, and break it into small pea-size into the flour using a pastry blender or your fingers. Add yolks and yeast mixture into the flour and combine with a wooden spoon.
- Gradually add 1/2 cup of warm milk, and work the dough together with your hands until the dough leaves the sides of the bowl clean. It may vary as to the amount of milk to add, more than 1/2 cup or less. You don't want the dough to be too sticky.
- Place the dough on a lightly dusted counter and knead for about 5-10 minutes, to the point when it becomes smooth, soft and you can hear the bubbles popping as you knead.
- Place dough in a clean bowl, sprinkled with flour and cover with plastic wrap and a towel to avoid any drafts. Let rise in a warm place for about 1 hour, or until it doubles in size.
- Lay dough onto a floured board. Now, you have options of making twisted doughnuts, regular whole doughnuts or heart-shape doughnuts.
- For twisted doughnuts, I separate the dough by cutting the dough into 12 equal pieces. Roll out each piece into tube shape, about 12 inches in length. Take the tube dough with your hands and fold the dough in half and bring the ends together, then begin twisting the dough together.For whole or heart-shape doughnuts, roll out the dough to about 2 cm or 1/2 inch thickness, and cut your shapes using a cookie cutter.
- Lay the cut or twisted shaped doughnuts onto a baking sheet, lined with parchment paper, cover with towel and allow the doughnuts to rise for about 40-45 minutes.
- When doughnuts are ready, heat oil to 350°F in a large saucepan, cast iron pan or a deep fryer. It's important to note, whatever you use, make sure there is enough oil below the doughnut, so when you place the doughnuts into the oil, they don't touch the bottom of the pan, as this will avoid them from burning.
- Carefully place 3-4 doughnuts at a time into the hot oil, and for about 30-40 seconds on each side until golden in colour. Remove and place on paper towel to absorb any excess oil.
- Once the doughnuts have just about cooled, place the cinnamon or sugar mixture into a brown bag, place the doughnut inside the bag and gently toss. Make sure the top of bag is tightly closed before tossing. If they are too warm the sugar will melt and if too cold the sugar won't stick to the doughnuts. If you are making the whole or heart-shape doughnuts, sprinkle with icing sugar.
- Enjoy!!
