Rózsafánk

by Momos75

2.3K5015

Intro: Rózsafánk

Hello everyone,

I guess I spent more time contemplating on how to name this treat in English than it actually took me to make it. I could not really come to terms with myself, so finally I decided to stay with the original name: rózsafánk: the literal English translation of the word would be rose donuts, but somehow it felt inappropriate.

Anyway, here comes the recipe of a delicious sweet fried pastry that is surprisingly easy and quick to make.

Let’s jump in. 

STEP 1: Making the Dough 1.

Tip the butter into the bowl of the stand mixer and mix for 1-2 minutes, then add powdered sugar and the egg yolks one by one. Wait until the previously added yolk is fully combined before adding the next one. Add vanilla and mix.

STEP 2: Making the Dough 2.

Combine flour, salt and baking powder.

While stirring constantly, add the dry ingredients and the sour cream alternating as follows: one third of the dry ingredients, half of the sour cream, one third of the dry ingredients, half of the sour cream and finish with the last third of the dry ingredients.

Mix until thoroughly combined. 

STEP 3: Rest

Dump the dough onto the floured countertop and knead it into a ball. Then wrap it into a piece of clingfilm and place in the fridge for 30 minutes. 

STEP 4: Roll and Cut

Flatten the dough on a floured surface, it should be about 3 mm thick. Cut equal number of round shapes with the three different sized cookie cutters. 

STEP 5: Assembly

For assembling the pastry, using scissors, make a couple of cuts on each of the circles so that they could open up while frying, like petals.

Take one of the largest circles, apply a bit of egg white in the center, place a middle-sized circle on top, then apply egg white to the center again and finish off with a small circle.

Place the end of the handle of a wooden spoon into the middle and press the layers together so that they won’t fall apart while frying.

Repeat the process with the rest of the dough circles. 

STEP 6: Fry

Pour 4-5 cm of oil into a saucepan and heat it to 180 °Celsius. Gently lower the pastries one by one into the hot oil, fry them for about 2-3 minutes, then – using a slotted spoon - turn them and fry until both sides are golden brown, then let the excess oil drip off on a piece of paper towel.

The number of pastries that can be fried at the same time depends on the size of the saucepan used, but do not crowd them.

STEP 7: Serve

Serve with jam spooned in the middle and dusted with powdered sugar. Enjoy!

13 Comments

BubsyR2 1 year ago

They look beautiful and yummy!!!

Swankypros 1 year ago

These look amazing! Question: how can I make them last longer than the time it would take for me to eat them all as soon as they are cool enough to eat! In other words, how are they stored? Refrigerated?

spark master 1 year ago

The trick to really good baked items is scarcity and seldom. Make it seldom and don't make huge amounts, a little xtra, but just a few, there will never be extras. In fact you may need to hide a few for breakfast day after the party!

Momos75 1 year ago

Thanks. I suggest to eat them fresh. It has never been an issue with us, as they always disappear in no time, but I think that just like in case of any deep fried pastry, the texture would change after refrigeration, the fried dough may lose its lightness.

At Liberty 1 year ago

I think 'rose doughnuts' is the perfect translation.

jeanniel1 1 year ago

Wow, you weren't kidding these are easy to make! I love how they come out after being cooked!

WUVIE 1 year ago

How wonderfully unique these are, I've never heard of them, but now I must try to make them. Thank you so much for sharing this wonderful Instructable for a sweet treat!

Momos75 1 year ago

Thank you. It seems to be unique in our region at least I have not seen anything similar after searching on the internet. If you give them a try I’d love to know how it went.