Comments on: Ribboned Carnival Doughnut – Farsangi Fánk https://budapestcookingclass.com/hungarian-carnival-doughnut-recipe-farsangi-fank/ Authentic hands-on Hungarian cooking experience and culinary food market tours with Ágnes in Budapest. Thu, 19 Feb 2026 16:45:33 +0000 hourly 1 https://wordpress.org/?v=7.0.8 By: Al https://budapestcookingclass.com/hungarian-carnival-doughnut-recipe-farsangi-fank/#comment-1406 Sat, 16 Apr 2022 17:14:04 +0000 https://budapestcookingclass.com/?p=3504#comment-1406 I have done two batches since and used approximately 1 cup whole milk to get the correct dough consistency.
Regards, Al

]]> By: Barath Agnes https://budapestcookingclass.com/hungarian-carnival-doughnut-recipe-farsangi-fank/#comment-1403 Sat, 09 Apr 2022 20:30:44 +0000 https://budapestcookingclass.com/?p=3504#comment-1403 In reply to Al Hevezi.

Hi Al,
The differences in American/Canadien and European wheat come down to the amount of gluten and selenium in each.
You may need to use less flour or a bit more milk for the right consistency.
Hope it helps. :)
Agnes

]]> By: Al Hevezi https://budapestcookingclass.com/hungarian-carnival-doughnut-recipe-farsangi-fank/#comment-1402 Sat, 09 Apr 2022 19:58:47 +0000 https://budapestcookingclass.com/?p=3504#comment-1402 The ratio of flour to milk is not right, the dough was too dry, did you leave out adding more milk then was used to proof the yeast?

]]> By: Al Hevezi https://budapestcookingclass.com/hungarian-carnival-doughnut-recipe-farsangi-fank/#comment-1401 Sat, 09 Apr 2022 18:37:04 +0000 https://budapestcookingclass.com/?p=3504#comment-1401 So I made the dough to the exact specifications on the recipe. It appears it may be too dry, is this normal?

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