KataCooks· Kata
Szalagos Fánk – Hungarian Ribbon Donuts
These Hungarian Ribbon Donuts (Szalagos Fánk) are pillowy-soft, golden, and perfect with powdered sugar or jam
Szalagos Fánk, or Hungarian Ribbon Donuts, are soft, airy yeast-raised donuts known for their signature white “ribbon” around the middle. Fried until golden and dusted with icing sugar, they’re a beloved treat during carnival season and perfect with coffee, tea, or a spoonful of jam!
Servings: 12–14 donuts
Prep Time: 20 minutes
Resting/Proofing Time: 1 hour 15 minutes
Cook Time: 20 minutes
Total Time: ~1 hour 55 minutes
Ingredients
500g all-purpose flour
7g dry yeast (about 2¼ tsp)
50g unsalted butter, melted
2 egg yolks
300ml milk, warm (but not hot)
2 tbsp icing sugar
½ tbsp sugar
½ tsp salt
Instructions
1. Activate the Yeast
In a small bowl, combine the warm milk, ½ tbsp sugar, and dry yeast. Stir gently and let sit for 10–15 minutes, or until it becomes foamy and bubbly.
2. Make the Dough
In a large bowl, mix together the flour, icing sugar, and salt. Add the yeast mixture, egg yolks and melted butter. Knead the dough with a stand mixer (dough hook) for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky.
3. First Rise
Transfer the dough onto a lightly floured surface and shape into a ball. Place it in a bowl cover it with a damp towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Shape the Donuts
Once risen, roll the dough out on a lightly floured surface to about 1 cm thickness. Cut out rounds using a donut cutter or a glass. Cover them with a tea towel and let them rest for 15 minutes.
5. Fry the Donuts
Heat neutral oil to 170°C (340°F) in a large, deep pan. Take a donut and gently press the centre with your fingers to create an indentation, carefully stretching outward to widen the hole slightly. Fry the donuts in batches for 2–3 minutes per side, or until golden brown. Do not overcrowd the pan. You’ll notice the classic white ribbon around the middle when fried at the right temp!
6. Serve
Drain the donuts on paper towels. Dust generously with icing sugar or serve with fruit jam. Best enjoyed warm and fresh!
Tips & Tricks for Perfect Szalagos Fánk
✅ Use Warm, Not Hot Milk
Milk that’s too hot can kill the yeast. Aim for around 37–40°C (98–104°F)—warm to the touch.
✅ Let the Dough Rest After Shaping
The final 15-minute rest before frying helps the donuts puff up beautifully and hold their shape in the oil.
✅ Keep Oil Temperature Steady
Too hot and the outside will burn before the inside cooks. Use a thermometer for best results.
✅ Test with One Donut First
Before frying a full batch, test-fry one donut to check your oil temperature and cooking time.