🍩 Hungarian Donuts (Szalagos Fánk)

Instructions:

1. Activate yeast
   Dissolve yeast in half the lukewarm milk with a pinch of sugar. Let it rest for 10 minutes until frothy.
2. Prepare dough
   In a large bowl, mix flour, sugar, salt, lemon zest. Make a well in the center and add egg yolks, vanilla, rum, and the activated yeast mixture. Add remaining milk gradually and mix. Knead until dough is smooth.
3. Add butter
   Incorporate melted butter and knead again for 8–10 minutes until the dough is elastic and slightly sticky.
4. Rise
   Cover and let it rise in a warm place for 1 hour, or until doubled in size.
5. Shape donuts
   Roll out dough to about 1.5 cm (½ inch) thick. Use a round cutter (about 6–7 cm / 2.5 in). Let the cut pieces rest for 20–30 minutes.
6. Fry
   Heat oil (about 170°C / 340°F). Place donuts in oil top side down first—this helps form the signature white ribbon. Fry until golden, then flip and cook the other side.
7. Serve
   Dust with powdered sugar and serve with a dollop of apricot jam.

🥄 Tip: For extra fluffiness, don’t overwork the dough and allow enough time to rise.

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