Light, fluffy, golden, and wonderfully soft, Szalagos Fánk is one of Hungary’s most beloved traditional donuts. The name szalagos means “ribboned,” referring to the pale ring or “ribbon” that traditionally forms around the side of the donut as it fries.

Unlike dense American-style donuts, Hungarian fánk has a delicate, yeast-raised texture. Traditionally served with apricot jam and powdered sugar, these donuts are also delicious filled with rich chocolate cream for an especially indulgent dessert.

🇭🇺 What Is Szalagos Fánk?

Szalagos fánk is a traditional Hungarian yeast donut made from an enriched dough containing flour, eggs, milk, sugar, butter, and yeast.

The dough is allowed to rise, rolled out, and cut into round pieces before being fried until golden.

The characteristic light-colored stripe around the middle is considered one of the hallmarks of a properly prepared szalagos fánk.

While apricot jam is perhaps the most traditional accompaniment, chocolate cream makes a wonderful variation.

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Ingredients

For the Donuts

• 4 cups (500 g) all-purpose flour
• 2¼ teaspoons (7 g) active dry yeast
• ¾ cup (180 ml) warm milk
• ¼ cup (50 g) granulated sugar
• 3 large egg yolks
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 tablespoon rum or rum extract, optional
• 1 tablespoon lemon zest, optional
• Vegetable oil or other suitable frying oil, for deep frying

For the Chocolate Cream

• 1 cup (240 ml) heavy cream
• 5 oz (140 g) dark or semi-sweet chocolate, finely chopped
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

For Finishing

• Powdered sugar
• Extra chocolate cream
• Chocolate shavings, optional