Hungarian Doughnut ribbons – Csörögefánk, forgácsfánk

These doughnuts might be called dough-knots as you literally making a kind of knot on the pastry ribbons before frying. They are tasty and indulgent without being too heavy. February is the time of the year when in Hungary traditionally doughnuts are eaten. Before lent there is a brief time of plenty and celebrations. These may be called in Hungarian ‘woodchip doughnuts’ because of their shape. (Italians have the same fried pastry “chiacchiere di carnevale” and other different regional names, but these are well-known in other European cuisines too as I found out. It’s a good recipe, the flat doughnut ribbons will puff up and … Continue reading Hungarian Doughnut ribbons – Csörögefánk, forgácsfánk