Farsangi Fank- Hungarian Plain Doughnuts Recipe

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Farsangi Fank- Hungarian Plain Doughnuts Ingredients

THE ART OF HUNGARIAN COOKING

3 cup flour
1/2 tsp salt
1 tbsp sugar
5 egg yolks
1/4 cup milk
1/8 lb sweet butter, melted
2 yeast cakes ( dissolved in 1/4 cup, warm milk)

A Recipe for
Farsangi Fank- Hungarian Plain Doughnuts

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted.
George Bernard Shaw

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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.
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Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.
Mark Twain

“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.”
Art Buchwald

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Anyhow, the hole in the doughnut is at least digestible.
H.L. Mencken

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Avoid fruit and nuts. You are what you eat.
Jim Davis

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home.
James Michener

Farsangi Fank- Hungarian Plain Doughnuts

I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.”
Steven Wright

Farsangi Fank- Hungarian Plain Doughnuts Directions

Sift the flour and salt into bowl, add yeast mixutre, add egg
yolks and melted butter slowly ot flour mixutre. Beat with wooden
spoon until smooth and dough falls off the spoon, this dough should
be rather soft. Put dough on lightly floured board. Roll to 1/2 inch
thickness. Cut with round cookie cutter, that has been dipped in
flour. Put in warm place to rise until doubled in size. Fry in deep
fat until light brown. Sprinkle with powdered sugar.
from "The Art of Hungarian Cooking"- put out by St. Emery's School
Building Fund- Fairfield Ct- 1955
Formatted by Marge Nemeth-GNFK05B

Serves: 1

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Farsangi Fank- Hungarian Plain Doughnuts Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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