Fánk

Instructions

1. Dissolve the yeast and a spoonful of sugar in the lukewarm milk, then leave it for 10 minutes until it foams.
2. Mix the flour, the rest of the sugar, the salt and the zest, then add the risen milk, the eggs and the soft butter.
3. Knead for 10 minutes until you have a smooth, elastic dough that no longer sticks to your fingers.
4. Leave to rise for 1 hour in a warm place, covered, until doubled in size.
5. Knock back the dough, then divide it into balls of about 60 g. Flatten them into discs and let them rest for 15 minutes.
6. Put a little jam in the centre of each disc, close them up into balls and place them on baking paper, seam side down.
7. Leave to rise for another 30 minutes. Heat the oil to 170 °C and fry the fánk for 2 to 3 minutes per side, until golden.
8. Drain on kitchen paper and dust with icing sugar before serving warm.