Authentic Hungarian Ribbon Doughnuts (Szalagos Fánk)

Hungarian Ribbon Doughnuts Served on Plate With Jam

Authentic Hungarian Ribbon Doughnuts (Szalagos Fánk)

Course: Dessert, Fried Bread

Cuisine: Hungarian, Transylvanian

Diet: Kosher, Low Fat

Keyword: Carnival Doughnuts, doughnuts, Farsangi Fánk, Hungarian doughnuts, Hungarian Ribbon Doughnuts, perfect doughnuts, perfect yeast doughnuts, Szalagos Fánk, yeast doughnuts

Prep Time: 30

Cook Time: 15

Resting Time: 1 15

Total Time: 2

Servings: doughnuts

Calories: 148kcal

Author: Timea

Experience the "gold standard" of Hungarian Carnival. These traditional yeast doughnuts are famous for their light-as-air texture and iconic white ribbon. A generations-old family recipe perfected for your home kitchen.

Print Recipe

Metrics - US Customary

Equipment

1 Frying Pan
1 Rolling Pin
1 mixing bowl
1 electric mixer

Ingredients

For the Ribbon Doughnut Dough

500 g all-purpose flour sifted for extra airiness
250 ml whole milk lukewarm, 35-40°C
60 g unsalted butter melted and cooled
10 g dried yeast or 30 g fresh yeast
2 pieces egg yolks large, room temperature
2 tablespoon caster sugar
1 teaspoon rum aroma essential to prevent oil absorption
1 teaspoon vanilla aroma
1 piece lemon zest freshly grated
1 pinch sea salt

For Frying and Serving

1 l sunflower oil or any neutral oil with a high smoke point
10 g powdered sugar for dusting
150 g apricot jam traditional Hungarian serving

Instructions

Group 1: Prepare the Yeast & Liquid Base

1. Bloom the Yeast: In a small bowl, stir the caster sugar into the lukewarm milk until dissolved. Sprinkle the yeast over the top, stir gently, and set aside in a warm place for 5–10 minutes until a thick, foamy layer forms.
2. Whisk the Aromatics: In a large mixing bowl, whisk together the melted (and cooled) butter, egg yolks, rum aroma, vanilla, and fresh lemon zest.
3. Combine: Pour the activated yeast mixture into the bowl with the liquid ingredients and add a pinch of sea salt. Stir until combined.

Group 2: Kneading & First Rise

4. Incorporate Flour: Gradually add the sifted flour to the liquid mixture.
5. Knead the Dough: Use a wooden spoon or a stand mixer with a dough hook to knead the dough. Continue until it is smooth, elastic, and pulls away cleanly from the sides of the bowl.
6. First Proofing: Cover the bowl with a clean kitchen towel. Place it in a warm, draft-free spot and let it rise for 45–60 minutes, or until the dough has doubled in size.

Group 3: Shaping the Doughnuts

7. Roll Out: Turn the dough onto a lightly floured surface. Use a rolling pin to roll it out to a thickness of exactly 1 cm.
8. Cut the Shapes: Use an 8 cm round cutter (or a drinking glass) to cut out circles. Knead the remaining scraps together, roll out again, and repeat until all dough is used.
9. The "Belly Button": Gently press your thumb into the center of each circle to create a deep indentation. This is the secret to even frying and holding the jam!
10. Second Proofing: Cover the shaped doughnuts with a towel and let them rise for another 15 minutes.

Group 4: Frying for the White Ribbon

11. Heat the Oil: Fill a wide saucepan with 1 liter of oil and heat to 170°C (338°F).
12. The Lid Technique: Carefully place the doughnuts in the oil with the thumb-indentation side facing DOWN. Immediately cover the pan with a lid for 30 seconds. This steam creates the famous "ribbon" (Szalagos) effect.
13. Flip & Finish: Remove the lid, flip the doughnuts, and fry the other side uncovered for 30–60 seconds until golden brown.
14. Drain: Remove with a slotted spoon and place on a plate lined with paper towels to absorb excess oil.

Group 5: Serving

15. Dust & Fill: While still warm, dust the doughnuts generously with powdered sugar. Fill the center indentation with a spoonful of warm apricot jam.

Video

Notes

Expert Tips for Success:

The Rum Secret: Don't skip the rum aroma! Even if you don't want the flavor, the alcohol prevents the dough from becoming a sponge for the oil.
Temperature Control: If your kitchen is cold, the yeast will struggle. I often let my dough rise inside an OFF oven with the light turned on to create a perfect "proofing box."
The White Ribbon: If you don't see the pale ring, your oil might be too shallow. Make sure the doughnuts have enough oil to float freely without touching the bottom.
Serving: Always serve these with apricot jam. In Hungary, we don't fill them inside; we place the jam right in the center "belly button" indentation.
Reheating: Leftovers are best refreshed in an air fryer at 160°C (320°F) for 2 minutes to bring back the "just-fried" crunch.

Nutrition