The Carnival season is here, and so is our craving for indulgent holiday treats. Heavenly fluffy and dredged in sugar, the Hungarian Carnival doughnut is the star of every festive table. Making this sweet, pillowy dessert is less hassle than you might think. To kick off the Carnival season, we hunted down the best recipe for you which will taste just like the doughnuts from your favourite bakery, or even better! Get your aprons on and sleeves rolled up, it’s time to stir, roll and fry these yummy comfort snacks!
“Szalagos” Hungarian Carnival doughnut with apricot jam
Prepare a plate covered with napkins and a large frying pan or a heavy-duty pot with cooking oil
Mix the lukewarm milk, icing sugar and yeast in a bowl and let it rise for about 15 mins
Add the flour to a separate bowl and pour the content of the previous bowl onto it
Add the softened butter and the egg yolks
By using a wooden spoon, stir together the ingredients to form a dough
Place on the table and roll the dough until it becomes absolutely smooth
Once it’s done, put it in a covered bowl and keep it in a warm place until doubled in size (it takes approx. 30 mins)
When the dough has risen, knead it intensively and roll it on a thin layer of flour about 15-20 mm thick
Use a cookie cutter (60-80 mm wide) to cut out the doughnuts
Repeat the process with the remaining dough
Thin out the centre of each doughnut with the help of your fingers to have space for the jam
Let them rest for 25 mins
Fry the doughnuts in medium-heat oil. If the oil is too hot, the doughnuts may turn out to be too dark and/or deformed. First, fry the side that has the whole for 1 min and then proceed with the other side for 1-2 mins. It is important to keep the cover on the frying pan when frying the side with the whole
Keep an eye on the doughnuts not to turn too dark nor touch the bottom of the frying pan. They have to float in the oil.
Place the perfectly fried doughnuts on a plate covered with napkins, fill them with jam and sprinkle icing sugar on top before serving.
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