Light and fluffy yeast-raised donuts are fried until golden brown, then filled with silky chocolate cream and finished with a dusting of powdered sugar. They're perfect for holidays, special occasions, or whenever you're craving a bakery-style treat at home.

If you've never tried Hungarian donuts before, you're in for a treat. Known in Hungary as szalagos fánk, these pillowy-soft yeast donuts are famous for their light texture and distinctive pale ribbon that forms around the center during frying.

Quick Look: Hungarian Chocolate Cream Donuts

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✅ Recipe Name: Hungarian Chocolate Cream Donuts
🕒 Ready In: ~1 hour 45 minutes
👪 Serves: 13 donuts
🍽 Calories: 504cal per serving
🥣 Main Ingredients: Flour, yeast, eggs, milk, butter, lemon zest, and chocolate cream
📖 Dietary Info: vegetarian, nut-free, kid-friendly
⭐ Why You’ll Love It: These chocolate cream donuts are soft, fluffy, beautifully golden, and filled with a luscious chocolate cream that tastes just like a European bakery favorite.

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Claude

I loved making these Hungarians donuts, they were surprisingly simple to make and tasted so good!

Rose

They are especially popular during the Carnival season (known as Farsang), when families gather to enjoy homemade sweets before Lent. Traditionally, they are much lighter and less sweet than many American-style donuts.

Ingredient Notes

• Whole Milk: Creates a tender, rich dough.
• Active Dry Yeast – Helps the dough rise beautifully, creating the light and fluffy texture that makes fánk so irresistible.
• Granulated Sugar – Adds a touch of sweetness to the dough and helps the yeast activate.
• All-Purpose Flour – The foundation of these Hungarian donuts, giving them their soft yet sturdy structure.
• Egg Yolks: Give the donuts their soft texture and beautiful color.
• Lemon Zest: A traditional Hungarian addition that brightens the flavor.
• Butter: Adds richness and keeps the dough soft.
• Vegetable Oil – Used for frying the donuts until golden brown and perfectly crisp on the outside.

For the Chocolate Cream

• Heavy Whipping Cream – The base of the chocolate cream filling, making it smooth, rich, and fluffy.
• Semi-Sweet Chocolate Bar – Provides a deep chocolate flavor that perfectly complements the light dough.
• Vanilla Extract – Enhances the chocolate filling with warm, sweet notes.
• Unsalted Butter – Adds richness and a glossy finish to the chocolate cream filling.
• Confectioners' Sugar – Sweetens the chocolate cream while helping create a silky texture.

How to Make the Hungarian Donuts

Make the Chocolate Cream: Heat 1 cup of heavy cream until hot but not boiling. Add the chocolate, vanilla, and butter, then let sit for 4 minutes before stirring until smooth. Chill for 15 minutes.

Whip the remaining heavy cream with the confectioners' sugar until medium-stiff peaks form. Fold in the cooled chocolate mixture, cover, and refrigerate for 2 hours. Before filling the donuts, whip for 1 to 2 minutes until light and fluffy.

Combine the lukewarm milk, yeast, and sugar in a small bowl. Let it sit for 10 minutes, or until foamy.

In the bowl of a stand mixer, combine the dough ingredients. Knead on low speed until a dough forms.

Add the softened butter, and continue kneading for about 5 minutes.

Transfer the dough to a lightly greased bowl, cover, and let rise for 45 minutes, or until doubled in size.

Punch down the dough and divide it into 13 portions, about 65 grams each. Shape each piece into a smooth ball.

Cover with a clean kitchen towel and let rise for 20 minutes, or until puffy.

Fry: Heat the oil to 165°C (330°F). Once heated, reduce the heat to medium and maintain the temperature. Fry 3 to 4 donuts at a time. Cook the first side for 2 minutes with the lid on, then flip and fry for 1 minute uncovered, until golden brown. Transfer to a wire rack to cool.

Filling the Donuts: Transfer the chilled chocolate cream to a piping bag. Fill each donut through the side until generously stuffed.

What to Serve

It's delicious with a hot cup of coffee or espresso. The slight bitterness of the coffee balances the sweetness of the chocolate filling and makes them perfect for breakfast, brunch, or an afternoon treat.

For a special dessert, serve them with fresh berries and a dollop of whipped cream. You can also pair them with a scoop of vanilla ice cream or a drizzle of warm chocolate ganache. The combination of warm, fluffy donuts and creamy toppings creates a bakery-worthy dessert that's hard to resist.

More traditional Transylvanian pastries

If you enjoy traditional Hungarian pastries, be sure to try my Hungarian Chimney Cake (Kürtőskalács). It's one of those recipes that fills the entire house with an incredible aroma and always disappears quickly.

You also have the Hungarian Fried Dough (Lángos) to try! It's a must! If you've never tried Lángos, you're missing one of Hungary's most beloved comfort foods. Lángos is widely considered one of Hungary's most popular street foods and is commonly enjoyed at festivals, fairs, and markets throughout the country.

Hungarian Donuts with Chocolate Cream (Szalagos Fánk)

These Hungarian Chocolate Cream Donuts are a delicious twist on the classic szalagos fánk. Light, fluffy yeast-raised donuts are fried until golden brown, then filled with a silky chocolate pastry cream and dusted with powdered sugar. Perfect for Carnival season, holidays, or whenever you're craving an authentic European bakery-style treat.

5 from 5 votes

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CourseCourse: Dessert

CuisineCuisine: Hungarian

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Proofing Time (in a warm place): 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

servingsServings13 donuts

caloriesCalories: 504

costCost: $10

Equipment

• Stand mixer with dough hook for making the dough
• Small Bowl for yeast proofing
• measuring cups and spoons measuring ingredients correctly
• Kitchen scale for ingredients and measuring the balls
• Heavy-bottomed Dutch oven or deep frying pot for frying the donuts
• kitchen towel to cover the dough during proofing
• Thermometer for monitoring oil temperature
• Wire cooling rack
• Piping bag with filling tip to fill the donuts
• Medium saucepan for the chocolate cream
• Whisk to make the chocolate cream
• Electric Mixer
• Rubber Spatula

Ingredients

 

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Proof the Yeast

• 2 tablespoons lukewarm milk
• 3 g fast instant yeast
• ½ teaspoon white sugar

Make the Dough

• all-purpose flour (500 g)
• ½ teaspoon salt
• 3 tablespoons white sugar
• 1 zest of lemon
• 3 egg yolks
• whole milk (200 ml)
• 2 tablespoons margarine/butter
• 1 tablespoon vegetable oil for greasing the bowl

Chocolate Cream

• 2 cups heavy whipping cream
• 8 ounces semi-sweet chocolate bar chopped
• 2 teaspoons pure vanilla extract
• 2 tablespoons unsalted butter at room temperature, cut into small pieces
• ¾ cup confectioners sugar

For Frying

• vegetable oil 1L

For Serving

• ½ cup confectioners sugar

Instructions

 

Cook ModePrevent your screen from going dark

Make the Chocolate Cream

• Heat 1 cup of heavy whipping cream in a large microwave-safe bowl for 1½ to 2 minutes, until it is hot and just beginning to simmer. Add the chocolate, vanilla, and butter, pressing them into the hot cream. Let sit for 4 minutes, then stir until smooth, glossy, and fully combined. Refrigerate for 15 minutes to cool slightly.
  1 cups heavy whipping cream, 8 ounces semi-sweet chocolate bar, 2 teaspoons pure vanilla extract, 2 tablespoons unsalted butter
• In a separate large bowl, whip the remaining 1 cup of heavy whipping cream with the confectioners’ sugar until medium-stiff peaks form, about 2 to 3 minutes. Gently fold the cooled cream into the whipped cream in two additions, mixing just until no streaks remain.
  1 cups heavy whipping cream, ¾ cup confectioners sugar
• Cover the bowl with plastic wrap and refrigerate for 2 hours, or until firm. Before using, whip the filling for 1 to 2 minutes on medium speed until thick and fluffy.

Yeast Proofing

• In a small bowl, combine lukewarm milk, yeast, and white sugar. Let stand for 10 minutes or until foamy.
  2 tablespoons lukewarm milk, 3 g fast instant yeast, ½ tsp white sugar

Make Donuts Dough

• In the stand mixing bowl, combine flour, salt, sugar, and lemon zest.
  all-purpose flour, ½ tsp salt, 3 tablespoons white sugar , 1 zest of lemon
• Add the yeast mixture, egg yolks, and whole milk. Knead for 2 minutes on low speed until the dough comes together.
  3 egg yolks, whole milk
• With the mixer running on low speed, add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next.
  2 tablespoons margarine/butter
• Continue kneading for another 5 minutes on medium speed, until the dough is smooth, shiny, elastic, and pulls away from the sides of the bowl.

First Proofing

• Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place until doubled in size, about 45 minutes.
  1 tablespoon vegetable oil

Shape the Doughnuts

• Once the dough has doubled in size, gently punch it down and transfer it to a work surface.
• Divide the dough into 13 equal portions, about 65 grams each.
• Working with one piece at a time, shape the dough into a smooth, tight ball by cupping it with your hand and rolling it against the work surface.
• Place the dough balls seam-side down on a parchment-lined baking sheet, leaving space between each one.

Second Proof

• Cover loosely with a clean kitchen towel and let them rise for 20 minutes, or until noticeably puffy.

Frying Donuts

• Heat the oil to 165°C (330°F) before you begin frying.
  vegetable oil
• Once the oil reaches temperature, reduce the heat to medium and maintain it throughout frying. The goal is to keep the oil steady at around 160–165°C, not higher, so the donuts cook evenly without burning.
• Carefully place 3–4 dough balls into the hot oil, making sure not to overcrowd the pot.
• Fry the first side for about 2 minutes, covered with a lid. This helps the dough puff up and form the signature “szalag” (light ribbon in the middle).
• Remove the lid, flip the donuts, and fry the second side for about 1 minute, uncovered, until golden brown.
• Total frying time is approximately 3 minutes per donut, depending on size and oil stability.
• Remove and place on a wire rack lined with paper towels to drain excess oil.

Fill the Donuts

• Transfer the chilled chocolate cream to a piping bag fitted with a filling tip.
• Poke a hole in the side of each donut and pipe in the filling until full.

For Serving

• Dust generously with powdered sugar before serving.
  ½ cup confectioners sugar

Notes

1. Our method for making the dough is actually a preferred way for enriched doughs because butter can inhibit gluten development. Developing the dough first and adding the butter afterward creates a stronger, fluffier donut with a lighter crumb and better rise.
2. Keep the oil steady—not too hot, not too low. Starting at 165°C and then holding a medium heat ensures the donuts rise properly, stay light inside, and develop that classic Hungarian ribbon without absorbing excess oil.
3. Keep the dough well-kneaded until it is completely smooth and elastic before adding the butter at the end. This ensures a light, airy donut structure instead of a dense texture.
4. Always weigh each dough piece (about 65g) so the donuts fry evenly and develop a consistent shape and rise.
5. The second 20-minute rise after shaping is essential for a fluffy interior and helps create the signature “szalag” (white ribbon) when frying.
6. Start frying at 165°C (330°F), then reduce to medium heat to keep the temperature stable throughout cooking.
7. Maintain steady oil temperature—too hot will brown the outside too quickly, too cool will make the donuts greasy and heavy.
8. Frying takes about 2 minutes on the first side (covered) and 1 minute on the second side (uncovered) for a total of around 3 minutes.
9. The covered first side traps steam inside the dough, which helps the donuts puff up and form the classic light band in the center.
10. Best served fresh the same day, while the outside is lightly crisp and the inside is soft and pillowy with rich chocolate cream.
11. Storage: Store filled donuts in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.
12. If you want to skip powdered sugar, here are beautiful bakery-style alternatives that actually work well with fried yeast donuts: cinnamon sugar coating (traditional fried pastry vibe), chocolate ganache drizzle (best pairing with filling), or even caramel drizzle (visually appealing). There are too many options 🙂 

Nutrition

Serving: 65g (raw)Calories: 504kcalCarbohydrates: 55gProtein: 7gFat: 28gSaturated Fat: 16gCholesterol: 99mgSodium: 125mgPotassium: 212mgFiber: 3gSugar: 23gVitamin A: 37IUVitamin C: 1mgCalcium: 70mgIron: 3mg

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