Ahhh, Szalagos Fánk 🤍🇭🇺
Those classic Hungarian doughnuts with the pale “ribbon” around the middle—pillowy, lightly sweet, and perfect with jam.
Hungarian Doughnuts (Szalagos Fánk)
Makes: ~12–14 doughnuts
Time: ~2½ hours (includes rising)
Ingredients
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2¼ tsp active dry yeast (1 packet)
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⅓ cup warm milk (about 110°F / 43°C)
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2 tbsp sugar
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3 large egg yolks (room temp)
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2 tbsp melted butter
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1 tbsp rum or vanilla extract (traditional but optional)
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2½ cups all-purpose flour
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¼ tsp salt
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Oil or lard, for frying
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Powdered sugar, for dusting
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Apricot jam, for serving (very traditional)
Instructions
1. Activate yeast
Mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Make the dough
In a bowl, whisk egg yolks, melted butter, rum/vanilla, and salt. Add yeast mixture. Gradually mix in flour until a soft dough forms.
Knead 8–10 minutes (by hand or mixer) until smooth and elastic. Dough should be soft but not sticky.
3. First rise
Place dough in a greased bowl, cover, and let rise 1–1½ hours, until doubled.
4. Shape
Roll dough to about ½-inch thickness. Cut with a round cutter (or glass). Press a shallow dent in the center of each—this helps create the ribbon.
Let rest 20–30 minutes, covered.
5. Fry (this is the key!)
Heat oil to 340–350°F (170–175°C).
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Fry top side down first
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Cover the pot for the first 1–1½ minutes
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Flip, uncover, and fry another 1–1½ minutes
This technique creates the signature white ribbon (szalag).
6. Finish
Drain on paper towels. Dust with powdered sugar and serve warm with apricot jam.
Pro Tips for Authentic Szalagos Fánk
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Don’t overcrowd the oil
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Oil temp is crucial—too hot = no ribbon
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Lard gives the most traditional flavor
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The center dent matters!
Variations
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Filled: Pipe jam or custard inside
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Citrus: Add lemon zest to dough
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Modern: Serve with chocolate or vanilla sauce
If you want, I can also share:
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A no-rum version
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Air-fryer adaptation (not traditional, but doable)
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Or help troubleshoot if the ribbon doesn’t form