While in the UK Shrove Tuesday is time for pancakes, in Hungary we make doughnuts. It’s deep fried and made with yeast but extremely airy and light pastry. Traditionally people used up the eggs and other ingredients before the Lent started. However as a vegan these restrictions are not relevant for us and vegan doughnuts don’t contain eggs, butter and milk so we can enjoy them during the fasting days too.
At home we spoon some jam or marmalade on the top of the doughnuts. I’m lucky enough that my mother is an excellent cook and bless her for her homemade jams. I think this cooking passion is a heritage from her. Though my doughnuts are less pretty than hers but they taste the same. I have learnt the recipe from her but she has couple of decades advantage in kitchen skills. Initially I will get there.
The secret ingredient in this recipe is the rum. The taste you can hardly feel but the doughnuts will be less oily which is awesome because we can eat more.
How do you fancy your doughnut?
*Do not overheat the oil because it will be fried to quick on the outside but the dough inside will remain raw.
*The rum in the dough prevents the dough from soaking up the oil.
*Do not overheat the oil because it will be fried to quick on the outside but the dough inside will remain raw. *The rum in the dough prevents the dough from soaking up the oil.