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.
The flat doughnut ribbons will puff up and bubble somewhat and get a light airy texture with a slight crust. Plenty of icing sugar and dollop of jam makes this really come alive.
Makes: 25 pieces
- 250 g ( ~2 cups) white pastry flour
- 150ml ( ~2/3 cup) sour cream
- 1 teaspoon of icing sugar
- 50 g (2 oz) butter (room temperature)
- 3 egg yolks
- 1 pinch of salt
- sunflower or vegetable oil
- icing sugar, apricot jam
- First cut 50g of butter into thin slices onto the flour in a mixing bowl, and crumble together until even textured
- Add the rest of the ingredients and knead till smooth, easier on a flat surface.
- Wrap in cling film and rest for 10-15 minutes in the refrigerator.
- Prepare a plate lined with kitchen paper and put a pan with a good amount of vegetable oil on the heat, depends on the size of the pan but you need enough oil for the dough bits to be well covered and dumping about happily when frying.
- Lightly dust a flat clean flat surface with flour and roll the dough out to a thin square shape, about 3mm thickness, make it a bit thinner to get a crunchier result.
- with a pastry cutter, pizza cutter or a knife cut longish oblong shapes as a guide about 2”x 5” but really you could go freehand here of what you prefer.
- Cut a straight vertical line in the center of each shapes then holding one side fold tuck and pull through the opening, creating a dough-knot
- Fry the doughnuts in batches in quite hot but not smoking oil, checking and turning them until they just light golden brown
- Take them out to a plate lined with paper to soak up any excess oil then transfer to a serving plate, dust generously with icing sugar whilst warm, serve with apricot jam.