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Funky Fánk
Allegedly, pharaoh Ramses II. had servants frying
doughnuts in a deep fryer engraved onto the reliefs of
his tomb. According to the French, Maria Antoinette
discovered the Beignets when she escaped a rather
dull carnival party to wander the streets in disguise.
The Austrians claim that the Krapfen was invented
when a furious confectioner, Mrs. Krapfen tried to cast
a piece of batter at an impatient customer and the
batter fell into a pan of hot oil instead. Hungarians
love the deep fired delicacy just as much, especially
around carnival. Here’s how we do our fánk: a carnival
classic and a cottage-cheese filled one.
Cottage cheese-fi lled fritter
YOU’LL NEED:
3 egg yolks
20 ml lukewarm milk
60 g butter
1/2 package baking powder
A handful of sugar
A pinch salt
About 450 g fl our
FOR THE FILLING:
250 g curd cheese
Sugar
Vanilla sugar
Lemon-peel
1 egg yolk
Here’s how it goes:
Mix all the ingredients – add as much fl our that gives the
best possible texture, meaning the batter shouldn’t stick
to your hands. Let it rest for a half an hour covered with
a cloth. Roll dough out and fold into square shape. Cover
and let rest for another half an hour, then fold again.
While the dough’s resting, prepare the fi lling: mix the
curd cheese with the vanilla sugar, the lemon-peel and
the egg yolk.
Roll out the dough to a thickness of ½ cm. Place little
humps of curd cheese on one half of the rolled-out dough
and fold the other half onto it. Knead the dough between
the curd-cheese fi lled pillows with your fi ngers so the fi lling
won’t fl ow out. Cut out the little pillows. Fry both sides on
medium heat in a pan. When ready, drain onto paper towels.
Sprinkle with some powdered sugar while it’s warm.
Classic carnival fánk
YOU’LL NEED:
500 g fl our
60 g melted butter
50 g powdered sugar
5 egg yolks
50 g years
0.2 l milk
A pinch of salt
About 1 liter oil for the frying
Gastro Guide
And here’s how it goes:
Heat up the milk a little bit. When lukewarm, proof the
yeast in it. Pour the fl our in a deep pan, add the milk,
the egg yolks, the salt, the melted butter and the sugar.
Mix with a wooden spoon, then pour the batter on the
table and knead together until it forms a smooth and even
dough. Put it in a warm place and let it rise to double size.
Roll out the dough to a thickness of about 1 centimeter
and cut into rounds with a cookie cutter. Let it rest for
10-15 minutes. Stick your fi nger into the middle of each
circle to create a dent.
Fry the fánks on medium heat, covered with a lid, the
dented side bottom down. After about one minute, remove
the lid, turn the doughnuts and fry for another halfone
minute until they become golden brown. Drain the
doughnuts on paper towels.
Anna Kunkli
BUDAPEST FUNZINE 47