Crispy Hungarian Carnival Donuts

Crispy Hungarian Carnival Donuts


260 g plain flour

165 ml natural yoghurt

50 g butter

3 egg yolks

pinch of salt

Sunflower oil for frying

Jam for dipping

Icing sugar to sprinkle with


  1. Mix the flour with the yoghurt (or sour cream or even Greek yoghurt), egg yolks and softened butter.
  2. Add a pinch of salt.
  3. Mix and knead the mixture until it forms a soft dough.
  4. Roll out as thin as you can with a heavy rolling pin on a floured surface.
  5. Cut 4-5cm long rectangles out with a pastry or pizza cutter or a sharp knife.
  6. Make a small cut with a knife (1-2cm long) in the middle of the shapes.
  7. Pull one corner through the hole as if you tried to turn it inside out.
  8. Heat up a saucepan full of sunflower oil. Make sure you heat it up to nearly maximum before it reaches boiling point. Do not boil.
  9. Fry the pastry for 2-3 minutes, keep turning to make sure the donuts don’t burn.
  10. Put paper towel on a plate and pop the fried donuts on to allow to drip and cool.
  11. Sprinkle with icing sugar.
  12. Dip in homemade runny jam to eat.