Rose fritters (rózsa-fánk)

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Method

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1. Pour the flour onto the work surface, make a well in the centre and add the sugar and salt.
2. Add the egg yolks (if the dough is still too firm, add one more yolk), and knead into a smooth, elastic dough.
3. Shape the dough into a ball, then roll out on a floured surface to the thickness of a knife back (about 2-3 mm).
4. Cut out rounds with a fluted doughnut cutter.
5. Brush three rounds at a time lightly with beaten egg and stack them on top of each other, then cut four slits into the top with a sharp knife.
6. Deep-fry in plenty of 170°C oil or lard until golden on both sides.
7. Drain on paper towels, and when serving, put a spoonful of apricot jam in the centre of each.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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