Here’s a classic recipe for Hungarian Donuts (Szalagos Fánk)—soft, airy, and slightly sweet, traditionally enjoyed with powdered sugar. 🍩
Hungarian Donuts (Szalagos Fánk)
Ingredients
- 2 ½ cups (320 g) all-purpose flour, plus extra for dusting
- ½ cup (100 g) granulated sugar
- 1 packet (7 g) active dry yeast
- ½ cup (120 ml) warm milk
- 3 egg yolks
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt
- Oil for frying (neutral oil like sunflower)
- Powdered sugar for dusting
Instructions
1. Activate the Yeast
- Warm the milk until lukewarm (not hot).
- Stir in 1 tsp sugar and yeast. Let it sit 5–10 minutes until foamy.
2. Make the Dough
- In a large bowl, combine flour, remaining sugar, and salt.
- Add yeast mixture, egg yolks, melted butter, and vanilla.
- Knead until a smooth, elastic dough forms (about 8–10 minutes).
3. Let the Dough Rise
- Cover the bowl with a clean kitchen towel.
- Let it rise in a warm place for 1–1.5 hours, until doubled in size.
4. Shape the Donuts
- Roll dough into a large log about 2 inches thick.
- Cut into 1–2 inch pieces and roll into balls.
- Make a small indentation in the middle to form the “hole” or leave as round balls—Szalagos Fánk is often slightly oval with a slit.
5. Fry
- Heat oil in a deep pan to 350°F (175°C).
- Fry donuts a few at a time until golden brown, about 2–3 minutes per side.
- Drain on paper towels.
6. Serve
- Dust generously with powdered sugar.
- Optional: Fill with apricot jam or raspberry jam.
Tips
- Do not overcrowd the pan → temperature drops and donuts absorb more oil.
- For lighter donuts, do a second, brief rise after shaping.
- Frying temperature is key: too hot = burnt outside, raw inside; too cold = greasy donuts.
If you want, I can make a faster 30-minute Szalagos Fánk version that’s light, fluffy, and still traditional, perfect for last-minute baking.
Do you want me to do that?
