Hungarian Donuts (Szalagos Fánk)

This homemade Hungarian Donuts (Szalagos Fánk) is a treat you’ll always want to make over and over again. So simple yet delicious, and its smell is incredible. This beginner’s friendly doughnut recipe’s hardest part is the waiting… is almost torture!

I don’t even know where to start with the description of this deliciousness… Szalagos Fánk is my childhood, my memories, and the treat which with I can describe my best times in my grandmother’s house. I remember watching my grandmother’s every move from the beginning until she finished frying them.

I also remember being excited, when she took out the first ready donut, and I could have the first bite. I was the “critique” for that moment, and I had the privilege to tell her if it tasted good or not. Well, guess what my answer was… like all the time. Haha

She always made sure that everybody could have as much as they wanted. But the worst part of it was the waiting time, from the moment she fried them until they cooled down well enough to start eating them. Literally, just with the aroma of a freshly fried homemade donut, you could get crazy.

Making donuts may sound like a difficult recipe, but you’ll be surprised how easy it is. The problem that I have with this one, is the waiting time. You have two proofing times which may not sound that appealing, but…Believe me, it’s worth the wait!

Just try it out once, and I promise you, this recipe will be your go-to ultimate donut recipe. Why? Because it’s just the best donuts I ever could experience with full of love.

Why You’ll Also Love Hungarian Donuts

• Easy-to-follow step-by-step instructions
• It may take a long until the end, but it’s worth it! I promise.
• Definitely kids-friendly, because… I don’t really have to say why, I think. Haha
• Homemade donuts made from scratch.
• Sweet and soft finger-licking donuts, you’ll never stop talking about.
• Bakery-style and top-rated
• Better than Dunkin’, for sure. Seriously. Haha
• Be ready for your new obsession!
• Fill up your pantry with the ingredients, because you’ll start to make it constantly. I know

If you look for more Hungarian delicious desserts, you may be interested in these recipes too. These baked/fried treats you can find all in tourist shops throughout Hungary and Transilvania. If you tasted them and you loved them, these are the traditional recipes you can follow from your kitchen.

Check them out here: Hungarian Chimney Cake is another favorite in Hungary (and also Transilvania). So crunchy, has a shiny exterior and a soft, fluffy interior. Hungarian Fried Dough (Lángos) it’s an enjoyable sweet you can enjoy with any toppings and fillings, at any time.

Now, let’s talk about the recipe itself because that was what you guys were waiting for.

Ingredients for Hungarian Donuts

Super simple recipe with not a lot of ingredients, which makes it easier. Proofing is the only head-wrecking period because you have to wait almost two hours in total. But don’t be afraid to start the process… Because it’s worth it 100%.

• Lukewarm Milk – we use it for the yeast proofing and also for the dough
• Sugar – The best to use is white sugar; we use it for yeast proofing and also for the dough
• Active Dry Yeast – My grandmother was using fresh yeast, which if you have that’s the best. For another alternative, Instant Dry Yeast is good too.
• All-Purpose Flour
• Salt
• Egg Yolks
• Zest of Lemon – Gives the best aroma for the donuts
• Zest of Orange – Same. Gives the best aroma for the donuts
• Margarine – Butter is totally fine too. Make sore it’s room temperature, and not melted.
• Vegetable Oil – for frying

When the dough comes out too hard and heavy, add more milk little by little (2 spoons every time) until the dough is a perfect consistency.

How to Make Hungarian Donuts

For making the dough you have to take out your stand mixer. Back in the day, in my grandmother’s time, they knead the dough with their hands, because that was the original and traditional way to do. But today we can make it easier with the stand mixer.

Yeast Proofing

1. Stir 2 tbsp of lukewarm milk (from the measured 1 cup milk), 1 tsp sugar, and active dry yeast in a small bowl. Leave to rise for at least 10 minutes or until doubled in volume and foamy.

Making the Dough

1. In a stand mixer add flour, salt, sugar, egg yolks, the zest of lemon and orange, the yeast mixture, and for last, the milk.
2. Start mixing with the dough hook attachment on low speed (approx. 2 minutes) until the dough comes together.
3. After 2 minutes on low speed add the butter little by little, still on low speed.
4. Slightly increase the speed and knead the dough for around 10 minutes or until the dough is tacky to the touch.

First Proof

1. Place the dough in a large bowl, and cover it with a kitchen towel. Let’s have its first proof for 45 minutes.

Forming the Dough

1. Form the dough into approximately 15 balls. Measure each ball with a kitchen measurement for about 1,58 oz.
2. You can place the balls on parchment paper (giving 2 inches between the balls) and sprinkle them with a little flour to prevent sticking on the paper.

Second Proof

1. Cover dough balls with a clean kitchen towel and proof for at least 1 hour (max. 1½ hour) or until double in size.

Frying Donuts

1. Heat oil in cast iron to 340℉.
2. Put the dough balls in the cast iron. Fry the donuts for about 3 minutes with a lid on. Turn to the other side and fry them for about 2-3 minutes, or until golden without the lid on.
3. Place them on a paper towel to drain.
4. You can sprinkle with powdered sugar as a topping. Also, you can add donut fillings such as strawberry fillings, Nutella, vanilla pudding, whipped cream, or any preferable fillings you like.
5. Best served immediately warm and fresh.

Why are my donuts doughy in the middle?

Because of frying to too-low temperature or too-high temperature. Make sure that you follow the right temperature, because it can cause gooey inside. Another reasons can be if your donuts are too big.

You can improvise with the toppings and the fillings. I love the simple version, just sprinkled with white powder sugar, but you can add whatever you really crave.

For the filling

Check out all these options which you can consider using for your donuts.

• Nutella
• cherry fillings
• strawberry fillings
• vanilla pudding
• raspberry fillings
• whipped cream

…and the list goes forever.

For the topping

You can add on the top so many different nuts, glazes, frostings, and icings. Check out all the popular ones where you can choose the option you like.

• sugar glaze
• vanilla icing
• chocolate glaze
• rainbow sprinkles
• chocolate frosting
• caramel frosting
• cinnamon sugar
• strawberry glaze
• powdered sugar (This is my favorite. I am not really extra with the donut, I like the simple option.)

…and the list goes on. You have a bunch of options you can choose from.

Hungarian pastries are everything to me. Hungarian Chocolate Rolls (Kakaós csiga) it’s one of them. So delicious and chocolaty. I remember going to school and seeing in front of the bakeries and was totally craving them. Now, Hungarian apple pie is one of the most popular cakes in the country. This traditional apple treat is in every household’s favorite all around the country. It’s healthy and so easy to make.