Deep fried dishes aren\u2019t exactly the healthiest stuff on the market, but you\u2019ve got to give credit where credit is due: they\u2019re pretty damn tasty, and for the stomach of the average Hungarian, that quality far outweighs every other one. L\u00e1ngos is our most famous deep-fried dough export, but right now, as the seasonal festivities of farsang are almost upon us, we\u2019re here to talk about another dough-based favorite, one that\u2019s history is dating back as far as Ramesses II: the mighty f\u00e1nk.<\/p>\n
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F\u00e1nk is the Hungarian version of every US policemen\u2019s beloved doughnut, a sweet and extremely light hole-less pastry made of flour, sweet yeast dough, butter, egg yolk, a bit of rum, salt and milk, deep fried in oil, served with marmalade (apricot jam being the most common choice) and sprinkled with powdered sugar.<\/p>\n
Deep fried dough sweets are so popular and widespread (from Iran through Italy to Vietnam they\u2019re all over the place) that we would be hard pressed to pinpoint the mother of all doughnuts, but it\u2019s fairly certain that the farsang favorite had arrived to Hungarian dinner tables via German intermediates, best shown by the similarities between f\u00e1nk and Berliner (which is ironically called \u201cViennese f\u00e1nk\u201d by Hungarians): both are traditionally consumed during the Carnival (or farsang) season, both are topped with confectioner\u2019s sugar, neither one has a central hole, and both the f\u00e1nk and the Berliner are solid pastries, instead of being shaped like Saturn\u2019s ring.<\/p>\n
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Another lesser known Hungarian doughnut variety is the \u201ccs\u00f6r\u00f6ge\u201d. It\u2019s almost completely identical to the ordinary Carnival f\u00e1nk, save for one thing: it\u2019s shaped like a ribbon that has a knot on it, similarly to the Italian fried pastry chiacchiere di carnivale.<\/p>\n
For a delicious and authentic Hungarian f\u00e1nk experience just follow this recipe! To get 40 pieces of doughnuts, you\u2019ll need around 5 ml yeast, 5 dl milk, 4 egg yolks, 1 egg, 1.2 dl sugar, 0.6 dl butter, 17 dl flour, and oil for frying.<\/strong><\/p>\n Sprinkle the f\u00e1nks with powdered sugar and serve with a jam of your choice!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Deep fried dishes aren\u2019t exactly the healthiest stuff on the market, but you\u2019ve got to give credit<\/p>\n","protected":false},"author":12,"featured_media":278253,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[1254],"tags":[9017,9027],"post_places":[],"class_list":["post-278140","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastro","tag-doughnut","tag-fiy"],"acf":{"connected_places":null,"del_image":""},"yoast_head":"\n\n
Dissolve yeast in warm milk; add 2 cups (around 6 dl) flour and let stand in warm place for 1\/2 hour.<\/h4>\n<\/li>\n
In another bowl, beat the eggs and sugar until light; add to the yeast mixture.<\/h4>\n<\/li>\n
Add the remaining flour and melted butter; let rise until doubled in bulk.<\/h4>\n<\/li>\n
Place dough on floured surface and pat with hands until 1.5 cm thick.<\/h4>\n<\/li>\n
Cut into circles with doughnut cutter.<\/h4>\n<\/li>\n
Cover and let rise until doubled.<\/h4>\n<\/li>\n
Heat oil to 180 degrees Celsius; deep fry until golden.<\/h4>\n<\/li>\n<\/ol>\n