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Homemade Donuts


Every year for Fat Tuesday, my whole family (about 35 people) gather at my grandmother's house to make hundreds of donuts and enjoy her ridiculously good soup. These donuts are a Hungarian tradition and are known as ‘farsangi fánk’. Having done it for many years now alongside her, I never actually had a recipe for it. I always did it by eyeballing and ‘feeling’ the dough. For the past few years though, I’ve had my friend Taylor over to help me make them for our office and when she asked for the recipe, I had to admit I didn’t have one. So we carefully measured all of the ingredients and tested it out for success. All I can say is, thank goodness I did, because now I can share this recipe with all of you! Happy Fat Tuesday everyone!


This will make 36-40 Donuts.


Ingredients


20 grams Active Dry Yeast

5 grams Sugar (to be added to the yeast for activation)

50 grams Warm Water (to be added to the yeast for activation)

500 grams Milk

10 grams Salt

175 grams Butter

100 grams Sugar

1200 grams Flour

6 Egg Yolks

Zest of Orange and Lemon (to taste)


1.5 cups Icing Sugar

2 packets of Vanilla Sugar


Directions


First, mix your yeast, sugar and warm water, cover and let it activate until it’s nice and frothy. About 5 minutes.


While you’re doing that, add your milk, butter, sugar and salt to a saucepan and combine over low heat until the butter is melted. Do not let the milk come to a boil.


In a large bowl, add your flour, citrus zest and egg yolks. Then, add your activated yeast and milk mixture. Combine and knead until a nice even dough ball forms- about 5 minutes.


Place your dough ball on a floured surface, cover with a moist towel and let it rise until doubled in size. About an hour.


Once your dough has risen, roll it out on the floured surface until it is about half an inch thick. You don’t want it to be too thin, since you want a nice big fluffy donut, but you also don’t want them to be too thick, because they still have a second rise coming.


Once it’s rolled out, using a circle cutter or a cup (the true Hungarian way), cut as many circles as your dough will allow. Don’t remove them from the rest of the dough. Cover with a moist towel and let it have its second rise. About half an hour.


Oil takes a while to get to temp, so do that about 15 minutes out from when your second rise will be done.


Once your oil is to temperature, carefully lower your donuts in and fry them until golden brown on either side (this will require a flip). Using a strainer, scoop them out and let them drain any excess oil on a wire rack.


In a large bowl, combine the vanilla powder and icing sugar. While the donuts are still hot, toss them to coat in the icing sugar mixture.


You can also fill these donuts with jam or jelly or even whipped cream!


ENJOY!


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