Farsangi Fank (Hungarian Donuts)

by Who’s The Kitchen Fairy – Click title to see the recipe!

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Day 22, ladies and gents. Boo-yah! πŸ•ΊπŸ’ƒπŸ•ΊπŸ’ƒ

Not long to go and then we parteeehhh πŸ₯³πŸ₯³πŸ₯³πŸ₯³

Actually, everyday is party for me whenever I get to be busy in the kitchen and come out with sweets. I mean, what is a party without a single sweet, right? And since I prepare sweets almost daily, party always for this FAT lady πŸ€£πŸ˜…πŸ€£πŸ˜…

And yeeessss, the title does say 30 Days of Indonesia, but since I cannot always get what I need at the stores, as you know…lockdown πŸ˜… This year I strayed so much from Indonesia topic. Hence, yesterday I shared a Canadian sweet, and some days ago, Hungarian sweets, in fact, this year am also sharing dishes πŸ˜…

As long as I get to eat, my family is happily fed, this project is prepared by an Indonesian, no complaints 🀣🀣🀣🀣

Today, I have a Hungarian doughnuts to share, and they are called Farsangi Fank πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹

Originally of course it would use eggs and dairy, but mine is without, and still they DONUT disappoint πŸ˜‰

350 ml lukewarm milk (nut, oat, rice, cow’s milk, breast milk – lol joking , or just water)
2 tsp sugar
2 tsp active dry yeast

500 g flour
A pinch of salt
2 tsp sugar

55 g margarine (df, plant based oil, or regular margarine/butter, whichever)

Jam
Icing sugar
Cooking oil

These donuts are super duper simple to make, bloom the yeast, knead in dry ingredients, add in fat, let rest and what not. You know the drill when it comes to bread/dough πŸ˜‰

But if you need a visual method, don’t worry, here is the video of my silly self naming the donuts 🍩🍩🍩🍩

Farsangi Fank

Hungarian donuts

Ingredients

  • 350 ml lukewarm milk nut, oat, rice, cow’s milk, breast milk – lol joking , or just water
  • 2 tsp sugar
  • 2 tsp active dry yeast
  • 500 g flour
  • A pinch of salt
  • 2 tsp sugar
  • 55 g margarine df, plant based oil, or regular margarine/butter, whichever
  • Jam
  • Icing sugar
  • Cooking oil

Instructions

  • Mix milk and sugar, sprinkle with yeast, let stand to bloom
  • Knead in dry ingredients, followed with margarine
  • Let rest dough until doubled in size
  • Roll and cut round
  • Just before dropping to hot oil, kinda turn dough round and round, making indent in center, without making a hole
  • Fry til golden brown on hot oil over medium heat, turning once
  • Drop a dollop jam in center and sprinkle with icing sugar before serving

Video

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