Fank is an authentic doughnuts form Hungary with no holes in the middle. And served with or with out jam. This Sweet treat is very similar to a doughnuts and considered as carnival dish in Hungary. Sharing this recipes for Blogging Marathon # 47 under the theme " Doughnuts around the world". Do Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.
Preparation time: 10 ~ 15 minutes
Proofing time: 1 ½ hours ~ 2 hours
Cooking time: 30 ~ 40 minutes
Yield: 10 ~ 15 doughnuts
Adapted from here
Ingredients:
250 grams/ 2 cups all purpose flour ( I used whole wheat flour)
2 ½ teaspoons dry yeast (1 packet)
5 grams / 1 teaspoon salt
30 grams / ¼ cup castor sugar
100 ml / ¾ cup milk
60 ml / ¼ cup water
30 grams butter, melted
2 eggs
Method:
1. In a mixing bowl, add yeast and sugar. Mix and add warm milk and water. Stir and rest it for 15 minutes.
2. In a another bowl, add flour, salt. Mix and add yeast mixture along with melted butter. Stir and add egg. Knead the dough to soft pliable dough by hand or using stand mixer.
3. Cover the dough with moist towel and proof it for an hour or more in a warm place or keep it oven with lights ON.
4. Once the dough double its volume, Punch down and knead again.
5. Dust the working surface with little flour and roll the dough to ¾ inch thick disc.
6. Using round cookie cutter or drinking glass, cut the flattened dough. Make a thumb impression in middle of the doughnuts. Transfer the doughnuts to baking tray. Cover with wet cloth and proof it again for 30 ~ 40 minutes.
7. Heat oil in Pan. Once it get hot, drop the doughnuts and reduce the heat to medium. Flip the doughnuts either side till it turns to golden brown color. Place the cooked doughnuts on the paper towel lined plate and allow it to cool.
Before Serving:
8. Dust icing sugar on the cooled doughnuts and top it with pineapple jam. Serve immediately.
Print HERE
Fank ~ Hungarian DoughnutsPreparation time: 10 ~ 15 minutesProofing time: 1 ½ hours ~ 2 hoursCooking time: 30 ~ 40 minutesYield: 10 ~ 15 doughnutsIngredients:250 grams/ 2 cups flour, divided2 ½ teaspoons dry yeast (1 packet)5 grams / 1 teaspoon salt30 grams / ¼ cup castor sugar100 ml / ¾ cup milk60 ml / ¼ cup water30 grams butter, melted2 eggsMethod:1. In a mixing bowl, add yeast and sugar. Mix and add warm milk and warm water. Stir and rest it for 15 minutes.2. In a another bowl, add flour, salt. Mix and add yeast mixture along with melted butter. Stir and add egg. Knead the dough to soft pliable dough by hand or using stand mixer.3. Cover the dough with moist towel and proof it for an hour or more in a warm place or keep it oven with lights ON.4. Once the dough double its volume, Punch down and knead again.5. Dust the working surface with little flour and roll the dough to ¾ inch thick disc.6. Using round cookie cutter or drinking glass, cut the flattened dough. Make a thumb impression in middle of the doughnuts. Transfer the doughnuts to baking tray. Cover with wet cloth and proof it again for 30 ~ 40 minutes.7. Heat oil in Pan. Once it get hot, drop the doughnuts and reduce the heat to medium. Flip the doughnuts either side till it turns to golden brown color. Place the cooked doughnuts on the paper towel lined plate and allow it to cool.Before Serving:8. Dust icing sugar on the cooled doughnuts and top it with pineapple jam. Serve immediately.www.sarasyummyrecipes.com
Hungarian Doughnuts makes me hungry love... lipsmacking
These Doughnuts have come out so perfect!
i am a big lover of doughnuts 🙂 bookmarked shall try this version 🙂
doughnuts look so beautiful.
I didnt know that doughnut could be made at home.... liked the recipe.... do visit http://www.rohitdassani.com
Mouthwatering donuts
Wow, those Hungarian donuts look so tempting and delicious.
GR8 recipe that is almost identical to my 92 y/o mother’s. She grew up near Sombor, Yugoslavia (now Serbia). Her recipe called for Apricot Jam and where butter is called for, she told me that Duck Fat could be used instead. Also, of the 2 eggs used, 1 egg is the yoke only. Only those 3 things I see different. Over the years I have since personally added the zest of ½ of a Lemon and ½ tsp. Vanilla Extract. She would always make these Hungarian Doughnuts on days when she made a Ham and Bean Soup. She would double the recipe and in the hour before dinner, she would start by making the donuts. After half of the dough was gone, she would then cut rectangular shapes about the size of a smaller cell phone. After cutting about a 2” slit down the middle lengthwise, she would place into the oil. When all were done, it was dinner time. Those last rectangular shaped “donuts” without the jam were broken in two and eaten (dunked) with the soup. And for dessert or an evening of snacking, you got it-pure enjoyment!
This looks so good, but I'm wondering what the interior texture is. My mother's always had lots of airy pockets and wasn't cake-like.