Hungarian Carnival Doughnuts (Fánk)
Fánk Say it: fahnk
Fánk is a Hungarian yeast-raised doughnut, especially associated with farsang, the carnival season before Lent. The rounds are cut without a hole, proofed until puffy, and fried until deep golden, often leaving a pale belt around the middle. They are tender and airy inside, lightly rich from egg yolks, butter and sour cream, and traditionally filled with apricot or plum jam and dusted with powdered sugar. They are eaten warm at home, at fairs and during winter carnival gatherings.
Hungarian Carnival Doughnuts (Fánk)
Fánk
Pronounced fahnk
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
For frying
To finish
Method
In a large bowl, whisk the flour, instant yeast, sugar and salt until evenly combined.
In a second bowl, whisk the lukewarm milk, egg yolks, sour cream, melted butter, rum and lemon zest until smooth.
Pour the wet mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes, until smooth, elastic and only slightly tacky; add flour a teaspoon at a time only if it sticks.
Shape the dough into a ball, place in a clean bowl, cover and let rise in a warm place for 1–1½ hours, until doubled in size.
Punch down the dough, roll it on a lightly floured surface to ½ inch (1.3 cm) thick, and cut 3-inch (7.5 cm) rounds with a floured cutter; gather scraps, rest 10 minutes, and re-roll once.
Arrange the rounds on a floured tray, cover, and proof for 30–40 minutes, until puffy and a finger pressed gently into one springs back slowly.
Heat the oil in a deep heavy pot to 350°F (175°C); fry the doughnuts 3–4 at a time for 2–3 minutes per side, turning once, until deep golden and puffed, with a pale belt around the middle if it forms.
Lift out with a slotted spoon and drain on paper towels; cool until just warm.
Poke a small hole in the side of each doughnut with a thin knife or piping tip, pipe in about 1 tablespoon of apricot jam, and dust generously with powdered sugar just before serving.
Regional variants
Some Hungarian cooks flavor the dough with vanilla sugar instead of rum and serve unfilled fánk with jam on the side. A cocoa version adds 2 tablespoons cocoa powder to the flour for a darker carnival treat.
Cook's notes
- Keep the oil at 350°F (175°C); if it is too hot the doughnuts brown before the centers cook, and if too cool they absorb oil.
- Roll the dough to ½ inch (1.3 cm), no thinner, so the fánk puff with a light, airy crumb.
- Fill the doughnuts only when they are just warm, then dust with sugar right before serving so it stays dry and crisp.
Serve with
Warm with apricot or plum jam, a dusting of powdered sugar, and hot coffee or tea.
Make ahead and storage
Best eaten the day they are made; store unfilled doughnuts in an airtight container at room temperature for up to 1 day and fill just before serving.
