Here’s a detailed guide for making Hungarian Yeast Potato Donuts (known locally as burgonyás fánk) — soft, fluffy donuts made with mashed potatoes and yeast for a light texture. Perfect for breakfast or dessert!
Ingredients (makes ~12 donuts)
- 250 g (1 cup) mashed potatoes (plain, cooled)
- 500 g (4 cups) all-purpose flour
- 25 g (2 tbsp) fresh yeast or 7 g active dry yeast
- 50 g (1/4 cup) sugar
- 2 egg yolks
- 1 tsp salt
- 50 g (3.5 tbsp) butter, softened
- 100 ml (1/2 cup) milk, lukewarm
- Oil for frying (sunflower or vegetable oil)
- Powdered sugar for dusting
- Optional: jam, chocolate, or Nutella for filling
Instructions
1. Activate the yeast
- In a small bowl, mix yeast with lukewarm milk, 1 tsp sugar, and let it sit for 5–10 minutes until frothy.
2. Prepare the dough
- In a large bowl, combine mashed potatoes, flour, sugar, salt, egg yolks, butter, and the activated yeast mixture.
- Knead until a soft, slightly sticky dough forms.
- Cover with a kitchen towel and let it rise in a warm place for 1–1.5 hours until doubled in size.
3. Shape the donuts
- Lightly flour your work surface.
- Roll the dough to about 1–1.5 cm thickness.
- Cut out rounds using a cookie cutter (~7 cm diameter).
- Optional: Cut a smaller circle in the center for “classic” donut shape.
- Let the shaped donuts rest 15–20 minutes for a second rise.
4. Fry the donuts
- Heat oil in a deep pan to 170–175°C (340–350°F).
- Fry donuts in batches, about 2–3 minutes per side, until golden brown.
- Use a slotted spoon to remove and drain on paper towels.
5. Serve
- Dust with powdered sugar while warm.
- Optional: Fill with jam, chocolate, or custard using a piping bag.
Tips for Success
- Mashed potatoes should be soft and lump-free for smooth dough.
- Don’t overheat the oil — too hot burns the outside while leaving the inside raw.
- Light frying keeps donuts fluffy; handle gently.
- They freeze well — store cooled donuts in a freezer bag and reheat lightly before serving.
If you want, I can also give a quick 30-minute version using instant mashed potatoes and dry yeast, perfect for when you want fresh donuts fast.
Do you want me to share that shortcut version?
