Hungarian Jam-Filled Doughnuts, or Baracklekváros Fánk, are soft, airy yeast doughnuts traditionally served with sweet apricot jam (baracklekvár) and a generous dusting of powdered sugar. Golden on the outside and pillowy inside, they are a classic Hungarian treat often associated with the carnival season known as Farsang.
Why You’ll Love These Hungarian Doughnuts
- Soft and fluffy inside
- Golden exterior
- Traditional apricot jam filling
- Simple yeast dough
- Perfect with coffee or tea
- A classic Hungarian Farsang treat
Ingredients
For the Dough
- 500 g all-purpose flour
- 7 g instant dry yeast
- 250 ml warm milk
- 60 g granulated sugar
- 4 egg yolks
- 60 g unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 tablespoon rum, optional
- Zest of ½ lemon
- ½ teaspoon salt
For Frying
- Vegetable oil, as needed
For Filling and Serving
- 200 g thick apricot jam
- Powdered sugar, for dusting
How to Make Hungarian Jam-Filled Doughnuts
1. Prepare the Dough
Add the flour, yeast, sugar, and salt to a large mixing bowl.
Add the warm milk, egg yolks, melted butter, vanilla, lemon zest, and optional rum.
Mix until a soft dough begins to form.
2. Knead the Dough
Knead for approximately 8–10 minutes, until smooth, elastic, and soft.
Avoid adding too much extra flour. A relatively soft dough helps produce light, fluffy fánk.
3. Let the Dough Rise
Place the dough in a lightly greased bowl and cover it.
Leave it in a warm place for approximately 60–90 minutes, or until roughly doubled in size.
4. Shape the Fánk
Transfer the risen dough to a lightly floured work surface.
Roll it to approximately 1.5 cm (½–⅝ inch) thick.
Cut rounds using a doughnut or biscuit cutter approximately 7–8 cm wide.
Transfer the rounds to a lightly floured surface, cover loosely, and let them rest for another 20–30 minutes.
5. Heat the Oil
Heat several centimeters of vegetable oil in a deep pot to approximately 170–175°C / 340–350°F.
Maintaining the correct temperature is important. Oil that is too cool can make the doughnuts greasy, while excessively hot oil can brown the outside before the center cooks.
6. Fry the Doughnuts
Carefully place a few dough rounds into the hot oil without overcrowding the pot.
Fry until golden, approximately 1–2 minutes per side.
Transfer to a paper-towel-lined plate and repeat with the remaining dough.
7. Fill with Apricot Jam
Allow the doughnuts to cool until comfortable to handle.
Transfer the thick apricot jam to a piping bag fitted with a filling tip.
Make a small opening in the side of each doughnut and pipe in a modest amount of jam.
8. Finish and Serve
Dust the filled doughnuts generously with powdered sugar.
Serve while fresh.
Tips for Perfect Hungarian Fánk
Keep the dough soft rather than adding excessive flour during kneading. This helps create the light interior associated with good fánk.
Allow enough time for both rises. Proper fermentation contributes significantly to the doughnuts’ texture.
Keep the frying temperature around 170–175°C and fry only a few doughnuts at a time so the oil temperature doesn’t drop sharply.
Use thick apricot preserves for filling. Thin jam is more likely to leak.
Why Apricot Jam?
Apricot preserves, or baracklekvár, have an important place in Hungarian baking and pair particularly well with fried yeast dough.
Its slight tartness balances the richness of the doughnuts and powdered-sugar coating.
What Is Farsangi Fánk?
Fánk is particularly associated with Farsang, Hungary’s traditional carnival season leading up to Lent.
Different versions exist, but the familiar combination of fluffy fried dough, powdered sugar, and apricot jam remains a classic way to enjoy it.
How to Store Hungarian Doughnuts
Fánk is at its best on the same day it is fried.
If necessary, keep leftovers covered at room temperature for a short period. Refrigerating fried doughnuts can make them firmer and less delicate.
For the best experience, fill and dust them shortly before serving.
Frequently Asked Questions
What is Hungarian Fánk?
Fánk is a Hungarian fried yeast doughnut traditionally associated with the Farsang carnival season and commonly served with powdered sugar and fruit preserves.
What jam is traditionally served with fánk?
Apricot jam (baracklekvár) is a classic choice and pairs particularly well with the lightly sweet fried dough.
Why are my doughnuts greasy?
The frying oil may have been too cool. Keeping it around 170–175°C / 340–350°F helps the dough cook properly without absorbing excessive oil.
Can I serve the jam instead of filling the doughnuts?
Yes. Hungarian fánk can also be served with apricot jam alongside or spooned into an indentation rather than piped directly inside.
Can I prepare the dough ahead of time?
For the best texture, prepare, proof, and fry the doughnuts on the day you plan to serve them.
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