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5 from 1 vote

Hungarian Farsangi Fánk

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!
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Breakfast, Dessert
Cuisine: Hungarian
Servings: 24 doughnuts
Calories: 161kcal
Author: MaryAnn Dwyer


  • 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


  • 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.


Calories: 161kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 91mg | Potassium: 64mg | Sugar: 1g | Vitamin A: 205IU | Calcium: 33mg | Iron: 1.4mg