In a small bowl, mix the yeast, 1 teaspoon of sugar, and a little bit of the lukewarm milk. Let it sit for about 5–10 minutes until frothy (proofing the yeast).
In a large mixing bowl, sift the flour. Make a well in the center.
Into the well, add the proofed yeast mixture, the remaining milk, sugar, vanilla sugar, rum, egg yolks, egg, butter, salt, and lemon zest.
Mix everything together and knead the dough (by hand or mixer with dough hook) for about 10 minutes until smooth, soft, and slightly sticky.
Cover the bowl with a cloth and let it rise in a warm place until doubled in size, about 1 hour.
Step 2: Shape the Donuts
Once the dough has risen, gently punch it down.
Roll it out on a lightly floured surface to about ½ inch (1.2 cm) thickness.
Using a donut cutter or a glass (about 2½–3 inches / 6–7 cm in diameter), cut out rounds.
Place the rounds on a floured tray. Cover loosely with a cloth and let them rise again for about 30 minutes until puffy.
Step 3: Fry the Donuts
Heat the oil in a large, deep pan to 320–340°F (160–170°C). (Lower temperature helps create the famous light ring or “szalag” around the donut.)
Fry a few donuts at a time.
Place them top side down first (the side that was facing up while rising goes down into the oil).
Cover the pan for the first minute (helps puff them up).
Then uncover, flip them, and fry until golden on both sides (about 2–3 minutes per side).
Remove with a slotted spoon and drain on paper towels.
Step 4: Finish and Serve
Dust generously with powdered sugar.
Serve warm, traditionally with a dollop of apricot jam inside or on the side.
🌟 Tips for Perfect Szalagos Fánk:
Make sure the oil is not too hot! Slow frying = beautiful light “ribbon” (szalag) around the donut.
Always fry the donuts first on the side that was facing up while rising — that helps them puff evenly.
Adding rum to the dough reduces oil absorption and gives subtle flavor.
These donuts are soft as a pillow, lightly sweet, and absolutely dreamy with a little jam! 🍩🍑
Would you also like a version for Bavarian cream-filled Hungarian donuts? (It’s popular in Budapest cafés too!) 🎂✨
