Cooking Clarified and KidCulture have teamed up to bring you a month of doughnuts! You’ll get recipes here and the background on all of the delicious doughnuts from around the world at KidCulture. Check back each weekday in April for doughnut facts & recipes.
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.