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Authentic Hungarian Doughnuts


This out-of-this-world doughnut recipe was submitted by none other than my sister’s Hungarian housekeeper!!! After demolishing an astonishing amount last Chanukah at our family Chanukah party, I felt I had to share this with our Family First readers! She claims the secret is the alcohol in the vodka; it does not allow the oil to penetrate the dough, leaving the doughnuts extra fluffy and not too oily. The dairy ingredients definitely add to the tastiness, however, you can make these doughnuts parve as well, substituting margarine and parve milk for the dairy ingredients.


Prepare the Dough

Yield: approximately 2½ dozen doughnuts


Heat milk and sugar until sugar dissolves. Add the yeast and allow to bubble.


In a separate bowl, mix the butter, salt, and flour until smooth. Add the yolks and vodka. 


Add yeast mixture and additional milk if necessary to form a medium-soft dough. (Dough should be consistency of soft challah dough.) 


Set aside for about one hour at room temperature.


On a floured surface, roll out dough about one inch thick. Cut out the doughnuts with a doughnut cutter or glass and allow to rest for 10 minutes. 



Heat about two inches of oil until a pinch of dough bubbles and rises to the top when dropped into pot. 


Fry doughnuts in hot oil on medium heat, turning over when dough puffs up and bottom begins to brown. Continue to fry until remainder of dough is golden brown. Remove with a slotted spoon to paper towel-lined dish. 


Serve with your choice of toppings or fillings, such as jelly, caramel cream or chocolate icing, or powdered sugar.


Photography: Moshe Wulliger.

Food Styling: Renee Muller.