Szalagos Fánk: Hungarian Ribboned Doughnuts That Bring Joy to Winter

Prep Time 25-30 min (+rise)

Cook Time 20-25 min

Calories 272 kcal/100g

When winter’s chill settles and carnival season arrives, there’s one irresistible treat every Hungarian dreams of: szalagos fánk, the classic Hungarian ribboned doughnut. Deep-fried until golden, pillowy-soft, and crowned with powdered sugar and jam, these doughnuts are at the heart of family traditions, laughter, and cozy afternoons.

A Story of Sweet Celebrations

I still remember childhood Februaries when my grandmother would summon us with the magical phrase: “Let’s make fánk!” The kitchen transformed into a playground of flour and melted butter, with the radio humming in the background. Making szalagos fánk was always a communal adventure—kneading the rich dough, watching it rise by the stovetop, and trying not to sneak too many tastes before the frying began. As we dropped each round of dough into bubbling oil, red ribbons marked their sides, a badge of perfection and skill passed down through generations.

For many Hungarian families, fánk isn’t just dessert—it’s a centerpiece of Farsang (Carnival), a celebration that chases away winter’s gloom and welcomes spring with laughter and indulgence. The telltale “ribbon,” or lighter stripe around the doughnut’s middle, is a proud symbol of expert home baking.

Ingredients

• 500 g (4 cups) all-purpose flour
• 25 g (1.75 tbsp) fresh yeast or 7 g (2.5 tsp) active dry yeast
• 250 ml (1 cup) lukewarm milk
• 3 egg yolks
• 50 g (1/4 cup) unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 tablespoon rum (optional, for aroma and tenderness)
• 1 pinch salt
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• Sunflower oil or vegetable oil, for frying

For serving:

• Powdered sugar
• Apricot or raspberry jam

Instructions

1. Prepare the Dough

• Warm the milk until just lukewarm (not hot). Dissolve the yeast and 1 teaspoon sugar in half the milk. Let sit for 10 minutes until frothy.
• In a large bowl, mix the flour, remaining sugar, salt, lemon zest, and vanilla.
• Add the egg yolks, melted butter, rum, and the frothy yeast mixture.
• Knead, adding more milk as needed to form a soft, elastic, slightly sticky dough (about 8–10 minutes by hand or mixer).
• Cover and let rise in a warm place for 1 hour, or until doubled.

2. Shape and Rest

• Turn dough onto a floured surface. Gently flatten with your hands or a rolling pin to 1.5–2 cm (about 3/4 inch) thickness.
• Using a round cutter (7–8 cm diameter), cut out circles. Gather and re-roll scraps.
• Arrange the doughnuts on a lightly floured tray. Cover and let rise another 30–40 minutes—they should be very puffy.

3. Fry to Perfection

• Heat 5–6 cm (2 inches) oil in a wide, deep pan to 170–175°C (340–350°F). (Test: Drop in a small piece of dough; it should sizzle and turn golden in about 1 minute.)
• Pick up doughnuts gently. Before placing in oil, make an indentation in the center with your thumb—this helps them puff with the classic pale ribbon.
• Fry a few at a time, indentation side up, uncovered for 2–2.5 minutes until golden.
• Flip and fry the other side, now covered, for another 1–1.5 minutes. The signature white “ribbon” should appear around the un-fried edge.
• Drain on paper towels.

4. Finish and Serve

• Dust each doughnut generously with powdered sugar.
• Serve warm with a dollop of apricot or raspberry jam in the center.

Tips

• Egg Yolks Only: Using just yolks yields a tender, rich dough and a beautiful yellow hue.
• Warmth Is Key: Let the dough rise in a cozy, draft-free spot.
• No Rushing: Give doughnuts a proper rest before frying—they need to be very puffy for those iconic ribbons.
• Oil Temperature: Use a thermometer. Too hot, and the doughnuts brown too quickly; too cool, and they’ll soak up oil.
• Rum: This is more than flavor—it helps keep the dough soft and light

Variations and Serving Suggestions

• Fill with pastry cream or chocolate for extra indulgence.
• Add a pinch of cinnamon to the powdered sugar for a fragrant twist.
• Serve with sour cherry jam or plum preserves for a truly Hungarian experience.

Why We Love It

These doughnuts are the sweet, golden heart of winter festivities. Their light, airy texture and the pretty white stripes are a testament to the care and joy found in Hungarian kitchens. Baking them connects us to family stories, brings laughter to the table, and transforms an ordinary winter day into a celebration.

Have you ever tried making szalagos fánk, or have a childhood story tied to these doughnuts? Share your memories and tips in the comments below—and enjoy every bite of this Hungarian classic!