Fánk (Doughnuts Topped With Apricot Jam) — Jewish Food Society
Photographer: Armando Rafael. Food Stylist: Rebecca Jurkevich. Prop Stylist: Vanessa Vazquez.
Ingredients
- 2 cups milk, warmed to 115 degrees, divided
- 3 tablespoons granulated sugar
- 1 (¼ oz) packet active dry yeast
- ½ cup (1 stick) unsalted butter, melted
- 5 egg yolks
- 1 teaspoon kosher salt
- 5 ¼ cups all-purpose flour
- Nonstick cooking spray
- Vegetable oil for frying
- 4 cups apricot jam
- ½ cup confectioners’ sugar
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