Fánk (Hungarian Carnival Doughnuts)

Nov 3, 2026 · By VanillaGoods

Baking Pastries doughnuts Medium

A Hungarian carnival doughnut of leavened dough cut into rounds, dented in the center and fried in oil, then dusted with powdered sugar and filled with apricot jam. The dough is enriched with egg yolks, butter and a splash of rum. Makes 14 doughnuts in about 2 hr 55 min.

Prep 30 min

Cook 25 min

Cooling 2 hr

Total 2 hr 55 min

Yield 14 doughnuts

Ingredients

Adjust yield

doughnuts

4 cups (500 g)all-purpose flour
¼ oz (7 g)instant yeast
3 tbsp (40 g)granulated sugar
½ tsp (3 g)fine salt
1 cup (220 ml)whole milk, lukewarm
4 (72 g)egg yolks
2 tbsp (30 ml)dark rum
1lemon zest, finely grated
¼ cup (60 g)unsalted butter, melted and cooled
5 cups (1200 ml)vegetable oil, for deep frying
⅓ cup (120 g)apricot jam, thick, smooth
⅓ cup (40 g)powdered sugar

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Instructions

Mix the flour, yeast, sugar and salt. Add the milk, yolks, rum and lemon zest and knead 10 minutes until smooth and elastic.
Work in the melted butter until fully absorbed, then cover and rise 1 hour until doubled.
Pat the dough out on a floured surface to about 1 inch (2.5 cm) thick and cut out 2.5-inch (6 cm) rounds. Re-roll scraps once.
Place the rounds on a floured tray, cover with a towel and rise 30 minutes, until puffy.
Heat the oil in a wide heavy pot to 340 to 350 F (170 to 175 C). Press a shallow dimple into the top of each round with your thumb.
Fry dimple side down, covered, for 1 to 1.5 minutes, until a pale ring forms around the middle; flip and fry uncovered 1 minute more. The center must feel cooked; if not, lower the heat and fry a little longer.
Drain on paper towels, dust with powdered sugar and spoon a little jam into each dimple. Serve warm.

Tips

Do not skip the second rise; it makes the doughnuts light and gives the pale ring.
Keep the oil at moderate heat since the sugar in the dough browns quickly.
Fry a test doughnut first to check the center.
Good with hot coffee or tea.

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Recipe FAQ

How long does it take to make fánk (hungarian carnival doughnuts)?

Plan on 30 minutes of prep and 25 minutes of cooking, plus 2 hours to chill. The recipe makes 14 doughnuts.

How should I store fánk (hungarian carnival doughnuts)?

Best eaten the day they are fried; keep loosely covered up to 1 day.

Can I make fánk (hungarian carnival doughnuts) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

A Hungarian yeast doughnut associated with the Farsang carnival season, traditionally served with powdered sugar and apricot jam. Serve it with hot coffee or tea.

Estimated · per serving

Nutrition

Per serving = 1 of 14 servings this recipe makes.

311 Calories / serving

13.8g Fat

40.5g Carbs

5.2g Protein

11.1g Sugar

Whole recipe (14 servings): ~4354 cal · 193g fat · 567g carbs · 73g protein · 155g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.