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Ribboned Carnival Doughnut – Farsangi Fánk

February is the awaited carnival season in Hungary. There is no celebration without some form of the deep fried sugary goodness of donut, it can be also regarded as a symbol of farewell winter feasts. There are lots of different types, the most popular one is called ribboned carnival doughnut named after the ribbon-like white stripe running along the sides of the doughnut. These doughnuts are made from a very soft, airy dough, which is very sensitive to cold. Therefore all the ingredients have to be lukewarm or at room temperature.

How to make powdered sugar in just 30 seconds?

I teach you how to make powdered sugar at home! It is so simple with the sugar of your choice, once you learn this, no need to buy it any more. In addition, since you are making yours fresh, you can skip the corn starch when you make it at home.

You just need a spice grinder, and you can prinkle the freshest powdered sugar in your dessert. My Mom gave me this grinder, it is a popular brand in Hungary but not available in North America. The Secura Electric Coffee and Spice Grinder at Amazon is easily available for anyone, you can even grind your own coffee and different spices.

Ribboned carnival doughnut

Ribboned Carnival Doughnut (Farsangi Fánk)

February is the awaited February is the awaited carnival season in Hungary. There is no celebration without some form of the deep fried sugary goodness of donut, it can be also regarded as a symbol of farewell winter feasts. carnival season in Hungary. Here is an easy to follow recipe.
Total Time 2 hrs 20 mins
Course Dessert
Cuisine Hungarian
Servings 18 doughnuts

Equipment

  • Big bowl
  • Small saucepan
  • Measuring spoons
  • Measuring cups
  • Sieve
  • Rolling Pin
  • Medium pot with lid
  • Glass or cookie cutter

Ingredients
  

  • 4 cups all purpose flour sifted (1.1 pound, 4 cups)
  • 1.1 ounces fresh yeast 30 grams
  • 6 egg yolks room temperature
  • 1/2 cup powdered sugar
  • 8 tbsp butter
  • 2/3 cup whole milk
  • 2 tbsp rum
  • 1 teaspoon lemon zest
  • 1 pinch salt
  • 2 cups vegetable oil sunflower, canola

Instructions