Doughnut (hungarian fank)

Doughnut (hungarian fank)
  • 50 Dekagram (dkg) flour
  • 3 Dekagram (dkg) yeast
  • 3 Decilitre (dl) milk
  • 1 Table spoon (tbsp) icing sugar
  • 5 Dekagram (dkg) butter
  • 2 Piece egg yolks
  • 1 Peck salt
  • 1 Table spoon (tbsp) rum (optional)
  • 1 Litre (l) oil (for frying)
  • 3 Table spoon (tbsp) icing sugar, apricote jam for serving

season: Winter

occasion: 4Family, 4Holidays

origin: Traditional (National&Religious)



This is a Hungarian traditional cake for so called Farsang Holiday in February, however we used to bake it in weekdays as a main dish to bean soup (babgulyas). Dissolve yeast in warm milk and set aside for 5-10 minutes. Take a bowl, beat the eggs and sugar until light and add the yeast mixture. Add flour, knead it and disperse the melted butter. Blanket and let rise until doubled in bulk in a warm place (approx 1 hour). Put dough on floured surface and pat with hands until 2 cm thick. Cut into circles with doughnut cutter or medium size glass. Cover and let rise until doubled. Heat oil and deep fry until golden.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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