Soft, pillowy, and lightly sweet — Fánk (often called Szalagos Fánk) are traditional Hungarian carnival doughnuts, famous for their pale “ribbon” around the middle and fluffy interior. Usually served with apricot jam and a dusting of powdered sugar 🇭🇺✨
📝 Ingredients (Makes 12–15)
500 g (4 cups) all-purpose flour
250 ml (1 cup) warm milk
2¼ tsp (1 packet) active dry yeast
3 tbsp sugar
3 egg yolks
60 g (4 tbsp) melted butter
1 tbsp rum (optional – helps prevent excess oil absorption)
1 tsp vanilla
Pinch of salt
Oil for frying
Powdered sugar & apricot jam for serving
👩🍳 Instructions
1️⃣ Activate Yeast Mix warm milk with sugar and yeast. Let sit 5–10 minutes until foamy.
2️⃣ Make the Dough In a large bowl, combine flour and salt. Add egg yolks, melted butter, rum, vanilla, and yeast mixture. Knead until smooth and soft (about 8–10 minutes).
3️⃣ First Rise Cover and let rise in a warm place for 1 hour, or until doubled.
4️⃣ Shape Roll dough to about ½ inch (1.5 cm) thick. Cut into rounds using a glass or cutter. Place on floured surface, cover, and let rise again 30 minutes.
5️⃣ Fry Heat oil to 170–175°C (340–350°F). Fry doughnuts seam-side down first. Cover the pot for the first minute (this helps create the famous ribbon). Flip and fry uncovered until golden.
6️⃣ Drain & Serve Drain on paper towels. Dust with powdered sugar and serve with apricot jam.
💡 Hungarian Tips
The light ring around the middle (“szalag”) means you did it right 😉
Always fry at steady temperature — too hot = dark outside, raw inside.
Best enjoyed fresh and slightly warm.
If you’d like, I can also write a catchy “Don’t Lose This Recipe!” version for your page 🇭🇺✨
