'Szalagos Farsangi Fánk'
It's carnival season (farsang) in Hungary and people are celebrating with parties, masquerades and of course, eating and drinking. Similar to most other Hungarian holidays, farsang is also closely associated with some traditional foods. Following is the recipe for making mouthwatering carnival doughnuts (farsangi fánk), also known as ribboned carnival doughnuts. Find out how these special Hungarian doughnuts receive their white ribbons in the recipe below.
Ingredients for approx. 40-50 doughnuts:
500 g flour, sifted (1.1 pound)
25 g fresh yeast (0.9 ounce)
2 egg yolks
50 g icing sugar (1/2 cup)
50 g butter, melted (1/4 cup)
500 ml milk (2 1/8 cup)
pinch of salt
2 tablespoons of rum
Before you start making the doughnuts keep all the ingredients at room temperature for an hour. Dissolve the yeast with a pinch of icing sugar in 300 ml (about 1 1/4 cup) of lukewarm milk and let it set. Mix the egg yolks and the remaining icing sugar in a bowl. Add the yeast mixture to the egg yolks, followed by the melted butter, the flour, the remaining milk, the rum and a pinch of salt to get a medium soft dough.
Knead thoroughly, then cover it with a dish cloth and leave it in a moderately warm place until it rises to about one and a half times its volume. Remove the dough from the bowl and place it on a floured surface. Roll it out to a thickness of half an inch, cut it with a large, round (about 7 cm / 2.75 inch in diameter) pastry cutter and let it settle under the dish cloth for a further 30 minutes.
Before you start frying the doughnuts press a small hollow with your thumb on each piece of pastry. Fry them in plenty of medium hot oil. Cover with a lid and fry one side until golden brown. Turn over and fry the other side without the lid. That's how you get the ribbon-like white stripe running along the sides of the doughnut.
Fill the hollow in each doughnut with apricot jam and serve fresh.
Bon appétit! (Jó étvágyat!)
Recipe and photos by Zizi