Authentic Hungarian Farsangi Fánk is a sweet, light and airy doughnut that’s perfect with your morning coffee or as a dessert! They’re absolutely scrumptious!
I’m so excited to share today’s recipe guys! I’m a proud Hungarian and I grew up enjoying Hungarian Farsangi Fánk (carnival doughnuts), and now you too can enjoy them at home! That may be a good thing or a bad thing because they’re absolutely addictive!
The church we attended growing up was Hungarian, and they made these doughnuts for holidays and for the big summer Hungarian Festival. My mother never really made them at home, so when we’d get them at church they were such a treat!
When I was going through some of my mom’s old books recently I came across a Hungarian cookbook that my mother got as a wedding shower gift called The Art of Hungarian Cooking. It’s loaded with so many fabulous recipes I grew up eating. As I paged through it, I came across this fánk recipe and knew I had to share.
If you’re a regular follower here at the BHK, you know I’m always looking to perfect my skills when it comes to recipes with yeast. Well, this recipe was easy peasy! It only requires a handful of ingredients, a bit of kneading, some rising time, and a quick fry.
It’s like I’ve been whisked back to my childhood! They taste exactly the same! They’re light and airy, and not overly sweet and sugary like most doughnuts.
I like to fry my fánk in canola oil, and I only heat the oil to medium-low so the doughnuts don’t brown too quickly. The recipe makes about 24 3-inch round doughnuts. If you don’t have a 3-inch round cutter, a drinking glass that size will work just fine.
When they’re done frying, while they’re still warm, dust with a generous amount of confectioners’ sugar. And I know most of the time doughnuts are best the day they’re made, but I froze a few of mine in a freezer bag, and when I have the craving, I just pop one out, let it defrost on a plate and then microwave it for about 10-12 seconds, and they’re just as delicious. Enjoy!
If you’re a fan of Hungarian pastries try my Hungarian Kifli too!
Hungarian Farsangi Fánk
Print Recipe Pin RecipeIngredients
- 2 1/4 tsp. (one package) active dry yeast
- 2 cups milk, warmed to about 110 degrees
- 1 Tbsp. granulated sugar
- 1/2 cup unsalted butter, melted
- 5 egg yolks, slightly beaten
- 1 tsp. salt
- 5 1/4 cups flour, sifted
- canola oil for frying
- confectioners' sugar for sprinkling
Instructions
- Add 1/4 cup of the warm milk to the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle the milk with the yeast and the sugar. Stir gently with a spoon and let stand for 15 minutes. Mixture should appear foamy after a few minutes.
- Add the melted butter to the remaining milk. Combine the milk mixture with the egg yolks, salt and the yeast mixture. Stir in half the flour and mix well. Mix in the remaining flour and knead until the dough is smooth and elastic and starts to pull away from the bowl. The dough should be a bit sticky.
- Form the dough into a ball and place in a large bowl sprayed with nonstick cooking spray. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 45 minutes. (I preheat my oven to 200 degrees and then turn it off.)
- After dough is doubled in size, punch down and place dough on lightly floured surface. Roll dough out to 1/2 inch thick. Using a 3-inch circle, cut out doughnuts. Re-roll scraps.
- Line 2 large baking sheets with parchment paper. Place 12 doughnuts on each sheet. Cover doughnuts with kitchen towels and let rest for about 30 minutes.
- Pour enough canola oil, about 1-2 quarts, into a large heavy bottomed Dutch oven so it's a few inches deep, set over medium-low heat. When oil is hot enough, add 4 doughnuts at a time and cook for about 2 minutes per side until golden. Remove doughnuts from oil with a slotted spoon and place on a rack over a large baking sheet. Repeat with remaining doughnuts.
- Sprinkle warm doughnuts with confectioners' sugar. Serve warm.
Yeast recipes always scare me because I don’t have a lot of practice with them. You make it sound so easy I may have to give this one a try. They look light and airy. Don’t you just love recipes that take you back to your childhood?
Yes, absolutely Karen! They are incredibly easy, not overly sweet and such a treat! I hope you give them a go! You won’t be disappointed!
Hi MaryAnn- I’ve been married to a Hungarian for almost 50 years, and I love coming across authentic Hungarian recipes like this.I love Hungarian cooking! Luckily for me, my wonderful mother-in-law taught me her considerable culinary skills, which made my husband very happy :-)
If you want/need another wonderful Hungarian cookbook, my favorite one is Susan Derecskey’s The Hungarian Cookbook, and the best blog on Hungarian cooking( and Canadian cooking) is : http://zsuzsascookbook.blogspot.com/
I LOVE it too Dolores! Can’t beat the flavors! I grew up on the best Hungarian goulash, stuffed cabbage, pecsenye, langos, fank…and the list goes on! My father spoke fluent Hungarian and made sure his 4 daughters were proud of their Hungarian heritage! I’ll definitely need to check out that book and blog! Thanks so much for sharing!
When MaryAnn goes Hungarian I know it’s going to be a good day! I have been indulging in these for the last 30+ years. A family tradition!
Mwah!
You must have had so much fun going through those books! What a treat! These look awesome, Mary Ann! I’ve never had, but I’m certain I would LOVE! Happy Monday to ya! XOXO
I know you’d love them Dawn! They’re not as sweet and sugary as regular doughnuts. I think that’s why I LOVE them so much more!
We have something similar in Germany and I love them. Some people eat them on New Years for good luck. Yours look delicious. Pinned!
Thanks Gerlinde! These are quite easy to make and so delish!
Childhood favorites are always the best treats! I never make my own donuts because I’m truly afraid I’ll eat them all in one sitting. But these are so pretty I might just have to break my rule. . .have a great week, Mary Ann!
Make them when you’ve got guests coming Kelsie! They’re so worth it!
Best recipe of Fank. I have so many memories of my mom making them. Ill make them when my grandchildren come home for summer break. They just stand at the counter and eat them. I’m going to put cream in some this time. Thank you.
You’re so welcome Marie! This is one of my favorite recipes here at the BHK!
Looks good Mare. Reminds of me of St. Lads days. Great site in FB callec Hungarian Foods. Check it out.
Thanks Carol! Perhaps some stuffed cabbage next!
Loving these! I have no fear of yeast or my deep fryer, so I’ll be adding these to the baking list :)
Woohoo! Enjoy Jennifer!
I’m so glad you’re sharing these with us, although now they’re all I want this morning!
They’re a childhood favorite Matt!
Just what I neeeed on this rainy Monday morning, Mary Ann! I gotta say, your yeast skills are impressive – look how light and fluffy those franks are! Such a sweet story of this book and how much you looked forward to these sweet treats as a kid. Delicious work, Mary Ann!
Perfect for Mondays! I’m no Traci, but I’m getting there! My great aunt and uncle gave my mother the cookbook for her wedding shower. They inscribed it, “Many Happy Heartburns!” Lol!
How special to be sharing a Hungarian recipe close to your heart! These look SO airy and fluffy and remind me a bit of those beignets from New Orleans. I do enjoy my baked donuts, but yeast donuts are always the best. :)
Yes, very similar I believe! These were my favorite growing up!
Oh Mary Ann, these look so tasty!! Donuts are my weakness!!! xo
Mine too! Thanks Rebecca!
How delicious do those look? I would struggle to only eat one Mary Ann!
It’s a total struggle for me too Alida!
These are absolutely stunning Mary Ann ~ I didn’t know you were Hungarian! I love discovering new foods and I know very little about Hungarian cooking, so this is lots of fun for me. I bet that little book has some gems inside :)
Hungarian cooking is absolutely the best.
I totally agree Marie!
Love the memories attached to these beauties! I would love a few right now!
These are so incredible beautiful!
I bet you’d love them Jennifer!
Light and airy doughnuts are the best and these look absolutely irresistable!
Thanks Naomi!
How did I not know you were also Hungarian, Mare?!?!? High five to awesome ancestry! ;) I believe I had these doughnuts when I was little at a relative’s, but I couldn’t be 100% about that fun fact. I’ll have to make them just so I can say with complete knowledge that I’ve eaten them! These have me drooling!!!! Pinning to make! Cheers!
I remember at some point you saying you were Hungarian! These are one of my favorites! I know you’d love them too Chey! Let me know! Thanks for pinning! XO
A beautiful breakfast treat!
Thanks Jennifer! So delicious!
I love that you have your mom’s old cookbook! What a lovely heirloom. Theses farsangi fank look like a lovely treat and what a great childhood memory! I hope you share many more treats and dishes from the cookbook!
It’s hilarious Kathy. My great aunt and uncle inscribed it with “Many Happy Heartburns!” Lol!
Ohhhh, it was a delicious day in your house!! These are divine! And you know I love that cookbook! <3
Yes I do Annie! I may have eaten more than my share!
These look so perfect! Love that you can freeze some to keep on hand for another time. Who would want this deliciousness to end after all? hehe
Yes! Who would Lindsay???
How cool! I’m always a fan of a new kind of donut and these sound incredible!
Thanks Chris! Hope you try them!
I love that this recipe reminds you of your childhood :) Working on recipes from old family cookbooks is one of my favourite past times. These look so light and airy!
They’re so delicious Katherine, and taste just like the ones I enjoyed when I was little!
Can you get any better than warm doughnuts???? I don’t think so!
Me either Kevin!! Soooo good!
Oh my goodnes they look perfectly light and fluffy! What a great childhood memory too. So much goodness here, Mary Ann!!
These take me right back to my childhood for sure Tessa! So good! Thanks!
I love to make foods that remind me of fond memories from my childhood too, Mary Ann. And, wow! you definitely perfected these! They look melt-in-your-mouth light and I love that sugar dust on top.
Thanks Marissa!
These doughnuts look so dreamy! Love the rich golden color and that sweet dusting of powdered sugar. Bliss! :)
Thanks Laura!
Isn’t it so great when you can recreate a recipe from your childhood – food can bring back such wonderful memories, Mary Ann. These looks absolutely delicious – light and fluffy with a dusting of powdered sugar – so good – and gorgeous photos too!
Yes! And these are such a favorite Geraldine! Thanks so much!
Been craving these from my childhood. My church would make these for holidays and my dad would make on Xmas. I found his old recipe and used his and yours to make these. 1st Time making them they came out as I remembered ! Posted on Instagram with your hashtag.
Hi Judy! So happy you found my blog and the recipe! My father absolutely LOVED kifli! Over the moon that you made them and enjoyed them! Hope you and your family have a very Merry Christmas!
Can the fank be frozen?
Hi Meg. Fank is best enjoyed the day that they’re made. I hope you give the recipe a try. They’re a family favorite and soooooo delicious!
My daughter has to make them for a school project. She has to bring them in on Monday morning, but we have to visit family over the weekend and only have time to do the baking Friday afternoon. Is there a step at which the dough could be refrigerated or something? And then I could do the deep-frying Sunday night? I appreciate any advice!
Hi Meg. I have only made these and enjoyed them the same day. If your daughter is looking to share a Hungarian recipe, I also have one for Hungarian Kifli on the blog! They’re a family favorite and totally delicious. You could definitely make those on Friday, store them in an airtight container and enjoy on Monday! Hope this helps!
Can you freeze this dough?
Hi Katelyn. I have never frozen this dough. I like to make the dough the same day I make the fank.
Hi Mary Ann! Lovely recipe. I love trying recipes from different countries. That’s how i discover little gems! I was wondering if i could use whole eggs instead of yolks only, to decrease the cholesterol content. Thank you!
Thanks so much Nathalie. So happy you found my blog and this recipe. I have never tried it with whole eggs. I like to keep it totally authentic. If you give it a try with the whole eggs, please let me know how it turns out.
Yes it brings back memories of my childhood in Budapest. There was a vendor on the street corner at a bus transfer on the way to Grandma’s house. This recipe is by no means “easy easy” Maybe it’s the whole yeast thing.
Yeast recipes are always a bit harder, but sooooo worth it in the end Laszlo! Hope you give it a try!
Hi there!
These look amazing and I can’t wait to make them! Brings me back to my Hungarian childhood :) I can only find instant yeast right now (everyone is baking right now haha). Can I substitute for instant yeast?
You’re going to love them! Yes, you can substitute active for rapid rise yeast. Rapid will take a shorter time to foam up. Enjoy!
My grandma made these and always wanted to try making myself….
You’ll love them Matt!
Can i make it with quick yeast?
Hi Monika. Yes, you can substitute with quick yeast. Enjoy! These are a family favorite!