Ah yes! Szalagos Fánk — the classic Hungarian doughnut with that iconic “ribbon” hole in the middle 😍 Soft, airy, lightly sweet, and traditionally dusted with powdered sugar. Perfect for Easter, carnival, or any cozy morning.
Here’s a traditional recipe:
Hungarian Doughnuts (Szalagos Fánk)
Ingredients
- 500 g (4 cups) all-purpose flour
- 50 g (¼ cup) sugar
- 1 packet (7 g / 2¼ tsp) dry yeast or 25 g fresh yeast
- 250 ml (1 cup) warm milk
- 2 egg yolks (reserve whites for brushing)
- 50 g (3.5 tbsp) melted butter
- Pinch of salt
- Zest of 1 lemon (optional, traditional touch)
- Oil for frying (sunflower or canola)
- Powdered sugar for dusting
Instructions
- Activate the yeast
- Warm the milk slightly, mix in 1 tsp sugar and the yeast.
- Let sit 5–10 min until frothy.
- Make the dough
- In a large bowl, combine flour, sugar, salt, and lemon zest.
- Add egg yolks, melted butter, and yeast mixture.
- Knead until smooth and elastic (~10 min by hand or 5 min with mixer).
- First rise
- Cover dough with a clean towel.
- Let rise in a warm place until doubled in size (~1–1.5 hours).
- Shape the doughnuts
- Roll out dough to about 1 cm (½ inch) thickness.
- Cut rounds (5–7 cm / 2–3 inches).
- Traditionally, make a small hole in the center and gently stretch it to create the “ribbon” look.
- Place on a floured surface, cover, and rest 15–20 min.
- Prepare for frying
- Heat oil to ~175°C (350°F).
- Lightly brush doughnuts with egg white for a shiny crust if desired.
- Fry
- Fry doughnuts in batches, 1–2 min per side, until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Dust and serve
- Let cool slightly, then generously dust with powdered sugar.
- Best eaten fresh and warm.
Tips for Perfect Szalagos Fánk
- Do not overheat the oil — golden outside, raw inside is a common mistake.
- Light kneading after first rise ensures airy doughnuts.
- Don’t skip the egg yolks — they make the dough rich and tender.
- Optional filling: Apricot or plum jam is classic, but powdered sugar alone is traditional.
If you want, I can also give a step-by-step version with photos or illustrations showing the famous “ribbon” technique so your doughnuts look authentically Hungarian.
Do you want me to do that?
