Hungarian Jelly Donuts—Farsangi Fánk

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At our cousin Fagie’s shiva, which was partially observed during Chanukah this year, Saul and his cousin, Bobby, had a discussion about Bobby’s search for an authentic recipe for the donuts that his mother, of blessed memory, used to make at Chanukah time called Fánk. Bobby had not been successful at locating a working recipe, but Saul found a promising one on the net. During our family Chanukah party this year, I only had time to make the sour cream/baking soda-type, hole-in-the middle, fried sufganiyot that our family has been making for many years. Saul was really hankering for the yeasty, rolled-out and fried, filled ones. At the last minute, our granddaughter, Sami, came to celebrate New Year’s Eve with us, and she couldn’t wait to try the new recipe so that she could satisfy her grandfather’s craving.


The original recipe is by Amy Konkoly, but I found that I needed to add an additional cup of flour to make the dough manageable for rolling out. We made about forty strawberry jam-filled donuts and four of us (our son included) ate about half of them, still warm, while watching television and waiting for the ball to drop in Times Square. They were so wonderful that I may never make the other type again.

Hungarian Jelly Donuts—Farsangi Fánk

• 2/3 cup whole milk
• 1/4 cup water
• 1/4 cup unsalted butter
• 1/4 cup sugar (I use organic)
• 1 tsp. kosher salt
• 1 extra-large egg
• 4 cups flour, divided
• 2-1/2  tsp. dry yeast (1 packet)
• peanut oil for frying
• granulated or powdered sugar for coating
• 3-4 cups fruit jam or jelly of your choice

In a microwave-safe container, heat the milk, water, butter, sugar and salt until the temperature reaches 120-130 degrees F.

In a large electric mixer bowl, slowly mix together 2 cups of the flour and the yeast. Add the heated milk mixture and blend with the mixer on medium speed to moisten the flour and yeast.

Then, add the egg and beat on high speed with an electric mixer for 3 minutes.

Using a dough hook attachment, or by hand with a wooden spoon, add the remaining flour. Slightly more or slightly less flour may be used to get a dough that can be handled but is not too stiff. The trick to making very light fánk is not too much flour.

Turn out the dough onto a lightly floured board and knead for 1-2 minutes until the dough springs back slightly.

Place dough in an oiled bowl and cover. Allow dough to raise in a warm, draft-free spot for one hour until double in size.

Turn out dough onto lightly floured surface and roll with floured rolling pin to approximately 3/8 inches thick. Cut circles close together with a floured donut cutter or a drinking glass. Collect  scraps and re-roll until all the dough has been used. Transfer circles to a lightly floured tray.

Cover with a linen towel and let rise for 30-45 minutes until slightly raised.

Heat 2-3 inches of oil in a deep fryer or heavy kettle to 375°F. and slide the donuts in carefully. Fry several donuts at a time for 2-3 minutes, turning as they become golden brown and puff up. Remove from oil with a slotted spoon and drain on paper towels.

While still warm, dip in granulated or powdered sugar and inject centers with jam piped in with a pastry bag fitted with a long injection-type decorating tip.

Best served freshly made and still warm.

Do not freeze or refrigerate. Makes about 40.