Instructions

Step 1 – Prepare the Dough

In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let it stand for 5–10 minutes until foamy.

In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, egg yolks, melted butter, vanilla, and lemon zest.

Knead for 8–10 minutes until the dough is smooth, soft, and elastic.

Cover and let rise in a warm place for 1–1½ hours, or until doubled in size.

Step 2 – Shape the Doughnuts

Turn the dough onto a lightly floured surface and roll it to about ½ inch (1.25 cm) thick.

Cut out circles using a 3-inch (7–8 cm) round cutter.

Place the rounds on a floured tray, cover with a towel, and let them rise again for 30–40 minutes.

Step 3 – Fry

Heat the oil to 340–350°F (170–175°C).

Fry the doughnuts in batches for 2–3 minutes per side, until golden brown.

Transfer to a wire rack lined with paper towels to drain.

Step 4 – Fill

Once slightly cooled, use a piping bag fitted with a filling tip to inject each doughnut with about 1 tablespoon of apricot jam.

Alternatively, spoon a dollop of jam into a small indentation on top, as shown in the image.

Step 5 – Finish

Dust generously with powdered sugar and serve warm.

Serving Suggestions

Serve with:

Fresh coffee
Espresso
Black tea
Hot chocolate
Whipped cream
Fresh apricots or berries

Tips for Perfect Fánk

Keep the oil temperature steady to avoid greasy doughnuts.
Use thick apricot jam so it stays inside the doughnut.
Don’t overcrowd the pan while frying.
Let the dough rise fully for the fluffiest texture.

Variations

Try these fillings:

Plum jam
Raspberry jam
Strawberry jam
Vanilla pastry cream
Chocolate hazelnut spread
Sweet cheese filling

Storage

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerator: Up to 4 days.

Freezer: Freeze unfilled doughnuts for up to 2 months. Thaw and fill before serving.

Frequently Asked Questions

What is Hungarian Fánk?

Fánk is a traditional Hungarian yeast doughnut, most often filled with apricot jam and dusted with powdered sugar. It is especially popular during the Carnival season before Lent.

Why are Hungarian doughnuts so fluffy?

The dough contains yeast and is allowed to rise twice, creating a light, airy texture.

Can I bake them instead of frying?

Yes, but frying gives Fánk its classic golden crust and soft interior. Baking will produce a different texture.

What is the traditional filling?

The classic filling is baracklekvár, a rich Hungarian apricot jam.

Nutrition (Per Doughnut)

Calories: 280
Protein: 5 g
Carbohydrates: 36 g
Fat: 12 g
Saturated Fat: 3 g
Sugar: 12 g
Fiber: 1 g
Sodium: 120 mg

Final Thoughts

Hungarian Jam-Filled Doughnuts (Baracklekváros Fánk) are a beloved Hungarian classic known for their pillowy texture, sweet apricot filling, and snowy coating of powdered sugar. Whether enjoyed during Carnival or as a comforting homemade treat, these doughnuts capture the warmth and tradition of Hungarian baking.

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