Instructions:
- Activate the yeast:
Warm the milk slightly (not hot!). Stir in 1 Tbsp sugar and the yeast. Let sit for 5–10 minutes until foamy. - Make the dough:
In a large bowl, combine flour, remaining sugar, salt, egg yolks, vanilla, and melted butter. Add the yeast mixture. Knead until smooth and elastic (about 8–10 minutes by hand or 5 minutes with a stand mixer). - Let rise:
Cover with a clean towel and let dough rise in a warm spot until doubled in size (about 1 hour). - Shape the donuts:
Roll dough out on a floured surface to about ½ inch (1–1.5 cm) thick. Cut into rounds (2 ½ – 3 inches). Place them on a tray, cover lightly, and let rise again for 30–40 minutes. - Fry:
Heat oil to 325–340°F (160–170°C) (medium heat, not too hot).- Gently place donuts into the oil top side down first (this helps create the “ribbon”).
- Cover with a lid for the first minute, then uncover and flip.
- Fry until golden brown on both sides, about 2–3 minutes total.
- Drain & serve:
Remove to paper towels. Dust generously with powdered sugar and serve with apricot jam.
✨ The secret to the perfect szalag (pale band around the middle) is:
- Proper proofing (don’t rush the rise)
- Frying at the right temperature (not too hot, not too cool)
- Covering with a lid for the first minute
Ashley, would you like me to also share a baked (oven) version of these Hungarian donuts — a little lighter, but still fluffy and delicious?