Egérke is a simple Hungarian spoon doughnut recipe (similar to tarkedli), which requires just basic ingredients, so there is a good chance you will have it all on hand. Egérke translates to tiny mouse, and it refers to the “tail” that forms when you drop the batter into the hot oil. These spoon doughnuts look weird, but their irregular shapes don’t have any negative impact on their delicious taste.
You may wonder why rum is listed among the ingredients. Rum is used to prevent the doughnuts from absorbing the oil, and that’s why these spoon doughnuts are less greasy. When the batter is placed in the hot oil, the rum evaporates quickly and does not let the pastry absorb the oil. The alcohol is gone and it will leave a subtle flavor.
- 500 g (~4 cups) flour
- 6 egg yolks
- 60 g (~1/4 cup) butter, melted
- 60 g (~1/2 cup) powdered sugar
- 400 ml (~1 2/3 cups) milk, lukewarm
- 20 g (~3/4 oz) fresh yeast (2 tsp dry yeast)
- 2 tbsp rum
- pinch of salt
- zest of a lemon
- oil or lard for deep frying
Dissolve yeast and 1 tablespoon of powdered sugar in half of the lukewarm milk.
Sift the flour into a bowl. Add egg yolks, melted butter, sugar, rum, lemon zest, salt, rest of the milk and activated yeast. With a mixer knead until well combined. Cover the batter and let it rise in a lukewarm place for 50-60 minutes.
In a pan heat 2-3 inches of oil or lard. Carefully drop 2-4 tablespoonfuls of batter into the hot oil and over medium low heat cook, turning occasionally, until golden brown and cooked through. Use a slotted spoon to transfer the doughnuts onto a plate lined with paper towel. Repeat until batter runs out. Feel free to dust the doughnuts with powdered sugar. Serve warm or at room temperature.