In Hungary doughnuts making is a part of a festive/carnival season (called: Farsang) in January-February. There are several different types of doughnuts – one is very similar to a classic American one (except glazing), but this one is more unique because it’s very light and crispy. We dust it with lots of confectioners sugar and serve with apricot jam.
Ingredients (makes 30-35 doughnuts)
1 lb (45 dkg) flour
6 egg yolks
6 tbsp (8 dkg) butter
6 tbsp sour cream
3 tbsp confectioners sugar
a pinch of salt
3 tbsp rum (optional – but with rum the dough will absorb less oil)
3-4 cup oil for frying
1 cup confectioners sugar for dusting
apricot jam for serving
1. In a bowl combine the flour, egg yolks, room-temperature butter, sour cream, salt and rum.
2. Mix it together with your hands until everything comes together.
3. When it starts to form a dough, take it out from the bowl and start kneading on a hard surface
4. This is a hard dough, but you can add 1 more tbsp of sour cream if it is too dry
5. Knead well (don’t give up!). It takes about 10-15 minutes to get it done.
6. Wrap the dough in cling film and refrigerate for 15 minutes.
7. Take the dough out from the fridge, place it on a floured surface and cut it in half (it’s easier to handle two smaller pieces)
8. Take one half and flour the top too.
9. Roll it out into a large rectangle (to get a crunchy doughnut it should be rolled out very thin, about 3 mm thick)
10. First, make 2,5 inch (6cm) wide parallel cuts, then cut it diagonally 2,5 inch (6cm) apart. So, you’ll get diamond shape cuts.
11. Make straight cuts in the middle of every piece.
12. Put one of the edges through the central cut and pull out on the other side.
13. Those are ready to fry (but don’t forget to do the same with the rest of your dough!)
14. Heat the oil in a deep skillet to 375F (190C)
15. Gently place the doughnuts into the oil – about 5-6 pieces at a time
16. Fry them for couple of minutes, then turn them over when the bottom sides are light golden brown. Fry the other side for 1-2 minutes – be careful not to burn them!
17. Transfer fried doughnuts to a paper towel-lined plate to drain.
18. While still hot, dust them with generous amount of confectioners sugar. (on both sides!)
19. Serve with (preferable home-made) apricot jam.
20. ENJOY!
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© – (all rights reserved)/
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