Hungarian Carnival Doughnuts

Ribboned carnival doughnuts are the uncrowned king of carnival season – if they turn out well, a pale "ribbon" runs around the side of the doughnut, the infallible sign of expert proving.

1. In the lukewarm milk with a pinch of sugar activate the yeast – it is right when it rises frothily in 10 minutes.

2. To the flour add the egg yolks, the sugar, the melted butter, a little rum, the salt and the activated yeasty milk.

3. Knead a shiny, soft dough that comes away from the side of the bowl, then covered, in a warm place, let it rise to double.

4. On a floured surface roll it finger-thick, cut out discs with a glass or cutter, and covered, let the discs rise again.

5. In plenty of medium-hot oil (about 170 °C) first fry one side of them golden under a lid, then the other without the lid.

6. Lift the finished doughnuts onto paper towel, so the excess oil drips off.

7. Serve with apricot jam on top and dusted with icing sugar.

Tip: Do not let the oil get too hot – if the doughnut takes colour quickly, it burns outside and stays raw inside, and the nice ribbon fails to form.