RECIPE: The ultimate Hungarian Carnival doughnut

220 ml milk (2.8% fat)

4g yeast (fresh)

50g icing sugar

60g butter

a pinch of salt

cooking oil for frying

apricot jam based on your preference

+ extra icing sugar to sprinkle on top

• 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.