Yummy Hungarian doughnut (Magyar Édes Fánk) from our grandmother’s kitchen.
Things to know about Magyar Édes Fánk Recipe
“Krapfen,” as they call it in Austria. The Hungarian doughnuts recipe was originally born in Vienna, Austria but it became a traditional Hungarian recipe shortly after. It’s a European-style doughnut.
These pastries are traditionally prepared with leavened dough and deep-fried until golden and crispy on the outside while they remain soft, light, and airy on the inside.
The sweet versions of Magyar Édes Fánk became predominant and have remained closely associated with the Carnival, a festive period that precedes Christian Lent.
Yummy Traditional Hungarian Sweet Doughnut. Authentic Recipe of Hagyományos Magyar Édes Fánk.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 500 grams (1.1 lb) Pastry Flour – Fine Flour
- 1 tsp Salt
- 25 grams (0.88 oz) Yeast
- 4 tbsp White Sugar – Regular Sugar – Granulated Sugar
- 1 packet Vanilla Sugar
- 1 pc Egg Yolk
- 70 grams (2.47 oz) Margarine Room temperature
- 2 tbsp Icing Sugar – Powdered Sugar – Confectioners Sugar
- 300 ml (10.14 floz) Milk
- 500 ml (16.91 floz) Sunflower Oil
- Sprinkle the yeast in warm milk with one teaspoon of sugar.
- Then get a bowl and mix the flour with salt, the remaining sugar, the vanilla sugar, the leavened yeast, the egg yolk, and the room temperature margarine.
- Knead the dough. Leave it to rest for one hour in a medium warm place.
- Once it's risen to 1.5 cm (6 inches), pull it out from the bowl, cut it into small pieces to make some circle-formed mini dough, and press a hole with your thumb in the middle of each, then place them on a plate.
- 5. Heat the sunflower oil in a deep pan. Until then, the dough will rise. Fry on both sides over medium heat, turning several times until caramel brown. Once they are ready, place them on a kitchen paper towel and let the oil drip.
— Specific Atributes of This Recipe:
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