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Fank Hungarian Doughnuts

Fank can be served with or without jam. They’re also wonderful with just a dusting of powdered sugar.


1/3 cup milk
3 tablespoons water
3 tablespoons butter
3 tablespoons sugar
½ teaspoon salt
1 egg yolk
1¼ teaspoons dry yeast
1½ cups plus 1 tablespoon all-purpose flour, divided
¼ cup jam or preserves of choice
Canola or vegetable oil, for deep-frying


Place the milk, water, butter, sugar and salt in a small pot and cook over low heat until warm (120 – 130 degrees Fahrenheit).

Mix the yeast and half the flour together in the bowl of a mixer. With the mixer on low, gradually add the warm milk, egg yolk and the remaining flour. Turn the dough onto a lightly-floured surface and knead until it’s smooth, about 2 minutes. Place the dough in a lightly-oiled bowl and cover with a clean kitchen towel. Place the bowl in a warm space and let the dough rise for about an hour. (It should double in size.)

Roll the dough out until it’s about ¼-inch thick and use a 2 ½-inch cookie or biscuit cutter to cut rounds from the dough.

Heat at least 2 inches of canola oil in a large pot to 375 degrees Fahrenheit. Use your fingers to press a dent in the center of each doughnut before carefully adding them to the hot oil. Fry the doughnuts until golden brown, about 4 minutes. Remove the doughnuts from the oil and drain on a wire rack. Once cool enough to handle, add a teaspoon of jam in the dent in the center of each doughnut. Arrange on platter and dust with powdered sugar.

Makes about 15 doughnuts.

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