Hungarian Doughnuts (Szalagos Fánk)

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Ingredients

• 500 g (4 cups) all-purpose flour
• 250 ml (1 cup) warm milk
• 7 g (2¼ teaspoons) active dry yeast
• 3 tablespoons sugar
• 3 egg yolks
• 50 g (3½ tablespoons) unsalted butter, melted
• 1 tablespoon rum (optional)
• 1 teaspoon vanilla extract
• Pinch of salt
• Oil for deep frying
• Powdered sugar for dusting
• Apricot jam (for serving)

Instructions

1. Dissolve yeast with 1 tablespoon sugar in warm milk. Let sit 5–10 minutes until foamy.
2. In a large bowl, mix flour, remaining sugar, and salt.
3. Add egg yolks, melted butter, vanilla, rum (if using), and yeast mixture.
4. Knead until smooth and elastic (about 8–10 minutes).
5. Cover and let rise in a warm place for 1–1½ hours until doubled in size.
6. Roll dough to about 1–1.5 cm (½ inch) thickness.
7. Cut into rounds with a cutter and make a small indentation in the center with your thumb.
8. Let rest 20 minutes.
9. Heat oil to 170°C (340°F). Fry doughnuts one side first (covered for first minute), then turn and fry until golden brown.
10. Drain on paper towels.
11. Dust generously with powdered sugar and serve with apricot jam.

Soft inside with a light ring (“belt”) around the center when properly fried.