Hungarian Lekváros Fánk are light, fluffy yeast doughnuts filled with sweet fruit jam and finished with a generous dusting of powdered sugar. They are a beloved Hungarian treat, especially delicious alongside a cup of coffee or tea.
Ingredients
For the Dough:
3 cups all-purpose flour
2¼ teaspoons active dry yeast
¾ cup warm milk
2 tablespoons granulated sugar
3 egg yolks
2 tablespoons melted butter
1 teaspoon vanilla extract
Pinch of salt
Oil, for frying
For Filling & Serving:
½ cup apricot or raspberry jam
Powdered sugar, for dusting
Instructions
1. Activate the Yeast
Combine the warm milk, yeast, and a teaspoon of the sugar in a small bowl. Let stand for about 5–10 minutes, until foamy.
2. Make the Dough
In a large bowl, combine the flour, remaining sugar, and salt.
Add the egg yolks, melted butter, vanilla, and activated yeast mixture. Mix until a soft dough forms.
Knead for about 5–8 minutes, until smooth and elastic.
3. Let the Dough Rise
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until noticeably doubled in size.
4. Shape the Doughnuts
Transfer the dough to a lightly floured surface and roll it to approximately ½ inch (1–1.5 cm) thick.
Cut out rounds using a cookie or doughnut cutter.
Place the rounds on a lightly floured tray, cover, and let them rest for another 20–30 minutes.
5. Fry
Heat the oil in a deep, heavy saucepan to approximately 350°F (175°C).
Carefully fry the doughnuts in batches until golden brown, turning them so both sides cook evenly.
Transfer to a paper-lined plate to drain excess oil.
6. Fill With Jam
Once the doughnuts have cooled slightly, make a small opening on the side of each one.
Pipe in your favorite jam, such as apricot or raspberry.
7. Finish
Dust generously with powdered sugar and serve warm or at room temperature.
Tips for Perfect Lekváros Fánk
Don’t make the dough too stiff; a soft dough produces lighter doughnuts.
Allow enough time for the dough to rise properly.
Keep the frying temperature steady so the outside doesn’t brown too quickly.
Fill the doughnuts after frying and cooling slightly.
Use thick-quality jam so it stays inside the doughnut.
Serving Suggestions
Serve these Hungarian doughnuts with:
Apricot jam
Raspberry jam
Plum jam
Powdered sugar
Coffee ☕
Hungarian tea
Final Thoughts
Hungarian Lekváros Fánk are soft, golden, and wonderfully comforting. The combination of fluffy yeast dough, sweet fruit jam, and powdered sugar makes them an irresistible traditional Hungarian dessert.
Perfect for breakfast, afternoon coffee, holidays, or simply when you want a homemade sweet treat. 🇭🇺🍩❤️
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