Instructions:
- Activate yeast
- In a small bowl, mix yeast with lukewarm milk and 1 tbsp of sugar. Let sit for 5–10 minutes until foamy.
- Make the dough
- In a large bowl, combine flour, remaining sugar, salt, lemon zest.
- Add yeast mixture, egg yolks, and melted butter.
- Knead into a soft, elastic dough (about 8–10 minutes). If sticky, add a little flour.
- First rise
- Cover the bowl with a clean towel and let the dough rise in a warm spot until doubled in size (about 1 hour).
- Shape the doughnuts
- Roll the dough out to about ½ inch (1–1.5 cm) thickness.
- Use a round cutter (or glass) to cut out circles.
- Cut a smaller hole in the middle (using a bottle cap or small cutter).
- Second rise
- Place doughnuts on a floured tray, cover, and let rise another 20–30 minutes.
- Fry
- Heat oil (about 340–350°F / 170–175°C).
- Fry doughnuts a few at a time, 1–2 minutes per side, until golden brown.
- Remove and drain on paper towels.
- Finish
- Dust generously with powdered sugar.
- Serve warm with apricot jam on the side.
✨ These are especially popular during Farsang (Carnival season) in Hungary, but they’re loved year-round.
Would you like me to also give you a baked version of these (healthier, no deep frying)?