Hungary - recipe for Farsangi Fánk

Hungarian donut / Farsangi Fánk

 

 

Makes 20-25 fank

 

Ingredients:

·        2/3 cup milk

·        ¼ cup water

·        ¼ cup butter

·        ¼ cup sugar

·        1 teaspoon salt

·        1 egg

·        3 cups flour, divided

·        2 ½ teaspoons dry yeast (1 packet)

Instrucion:
In a microwave safe container, heat the milk, water, butter, sugar and salt until 120-130 degrees Fahrenheit.
In a separate bowl, mix together 1 ½ cups of the flour and the yeast.  Add the heated milk mixture and blend with an electric mixer on medium speed to moisten the flour and yeast. 
Then, add the egg and beat on high speed with an electric mixer for 3 minutes.  Using a dough hook attachment or by hand with a wooden spoon, add the remaining flour.  Slightly more or slightly less flour may be used to get a dough that can be handled but is not too stiff.  The trick to making very light fank is not too much flour.  Turn out the dough onto a lightly floured board and knead for 1-2 minutes until dough springs back slightly. 
Place dough in an oiled bowl and cover.  Allow dough to raise in a warm, draft free spot for 1 hour – until double in size. 
Then roll our dough 3/8 inch thick on a lightly floured board.  Cut with a floured donut cutter or a drinking glass.  Cover and let rise on a board for 30-45 minutes or until slightly raised. 
Heat 2-3 inches of oil in a deep fryer or heavy kettle to 375 degrees Fahrenheit.  As you place the donuts in the oil, slightly squeeze the center of the donut to create indentation.  Fry several donuts at a time for 2-3 minutes, turning as they rise to the surface until golden brown.  Remove from oil with slotted spoon and drain on wire rack. 
Serve with apricot jam and sprinkled with powdered sugar.  Best served freshly made and still warm.