Fánk (Hungarian Doughnuts)

Ingredients

• 500 g all-purpose flour
• 250 ml warm milk
• 7 g active dry yeast
• 50 g sugar
• 3 egg yolks
• 50 g unsalted butter, melted
• 1 tsp vanilla extract
• ½ tsp salt
• Oil for frying
• Powdered sugar, for dusting
• Apricot jam, for serving

Instructions

1. Dissolve the yeast and 1 teaspoon of sugar in the warm milk. Let stand for 5–10 minutes until foamy.
2. In a large bowl, combine flour, remaining sugar, and salt.
3. Add the yeast mixture, egg yolks, melted butter, and vanilla. Knead until smooth and elastic.
4. Cover and let rise in a warm place for 1 hour, or until doubled in size.
5. Roll the dough out to about 1½ cm (½ inch) thickness.
6. Cut out rounds using a biscuit cutter or glass.
7. Place on a floured surface, cover, and let rise for another 20–30 minutes.
8. Heat oil to 175°C (350°F).
9. Fry the doughnuts a few at a time for 2–3 minutes per side, until golden brown.
10. Drain on paper towels.
11. Dust generously with powdered sugar and serve with apricot jam.

Enjoy these light, fluffy Hungarian doughnuts, a beloved treat during carnival season and family cele