Sunday, January 29, 2012

Drunken doughnuts

These are the doughnut equivalents we preare in Hungary in time for "fashing" or "farsang", the spring carnival of the year. We call them farsangi fank, but my husband creatively renamed them 'drunkin' donuts' inspired by their rum content. The added rum gives a wonderful subtle flavor to these little snacks. Last, but not least, these must be served with homemade apricot jam. Serve with anything else, and they will not be the same.

333 g flour
120mL milk
45mL water
1 tsp yeast
33g butter
1 egg
33 g sugar
17mL rum

Mix the flour, sugar and a pinch of salt. Dissolve the yeast in the warm water.

Add the egg, warm milk, bloomed yeast, rum and melted butter. Knead using a kitchenaid mixer until the dough is completely smooth, shiny and elastic. Sprinkle the top with flour and allow to double, covered with foil.

When doubled, knead it gently to deflate somewhat. Roll out into an inch-thick layer. Cut 2.5-inch circles from it. Cover with a cloth and start preheating the oil.

You need to use plently of oil, so the doughnuts can float nicely. When the oil is hot, add a few pieces of dough. Cover immediately and fry covered for 2 minutes. When you remove the cover, the doughnuts will turn on their own. (If they don't, just flip them with a fork.)

Fry this side as well, until golden brown. The heat should be on about medium, to ensure that the outsides don't burn by the time the center is cooked through.

Serve doughnuts warm with apricot jam.

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