Ah! You’re referring to Hungarian cottage cheese donuts, also known as túrós fánk. They’re light, fluffy, and slightly tangy thanks to the cottage cheese (túró). Here’s a classic recipe:
Ingredients (makes about 12 donuts)
- 1 cup (250g) cottage cheese (or Hungarian túró if available)
- 2 large eggs
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- Zest of 1 lemon (optional, but traditional)
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
1. Prepare the dough
- In a large bowl, combine cottage cheese, eggs, sugar, and vanilla. Mix until smooth.
- Add flour, baking powder, salt, and lemon zest. Stir until a soft, slightly sticky dough forms.
2. Shape the donuts
- Lightly flour your hands and a work surface.
- Roll small portions of dough into balls (about the size of a walnut). Flatten slightly if desired.
3. Fry
- Heat 2–3 inches of vegetable oil in a deep pan to 350°F (175°C).
- Fry donuts in batches, 2–3 minutes per side, until golden brown.
- Remove with a slotted spoon and drain on paper towels.
4. Finish
- While still warm, dust generously with powdered sugar.
- Serve immediately for best texture—they’re best fresh!
✅ Tips:
- Make sure the oil is hot enough; too cool and the donuts absorb oil, too hot and they burn outside while raw inside.
- You can fold in a handful of raisins or a small dollop of jam in the center for a variation.
If you want, I can also give a baked version that’s lighter and easier to make without deep frying—it still tastes very close to the traditional Hungarian style. Do you want me to share that version?
