Fánk (Doughnuts Topped With Apricot Jam)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Stand mixer
- Deep-fry thermometer
- Instant-read thermometer
- Piping bag
- Rolling pin
- Cookie cutter
- Dutch oven
- Spider strainer
- Cooling rack
- Baking sheet
- Parchment paper
- Kitchen towel
- Plastic wrap
- Saucepan
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
- Slotted spoon
- Paper towel
- Pastry brush
- Fine-mesh sieve
- Plate
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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