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Carnival doughnuts dusted with icing sugar and served with jam
Traditional Hungarian carnival doughnuts with the classic white ribbon and apricot jam.

Traditional Hungarian carnival doughnuts (Szalagos fánk)

Author: Flavelo
Recipes Cakes and Desserts
The perfect Ribbon Doughnut is the uncrowned queen of the carnival season. The distinctive white stripe – the ribbon – on the side of the doughnut is not just aesthetic: it reveals that the dough is perfectly light and airy, floating on top of the hot oil rather than sinking in. This recipe is about patience and the play of correct temperatures, but the result exceeds all expectations.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl: For kneading and proving the dough.
  • Heavy-based saucepan: For even heat distribution during frying.
  • Kitchen thermometer: To set exact oil temperature.
  • Slotted spoon: For gently lifting doughnuts.
  • Doughnut cutter: Or a thin-walled drinking glass.

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Prepare the starter: mix a teaspoon of sugar into 100 ml lukewarm milk, crumble in the yeast, and sprinkle with a little flour. Let stand in a warm place for 10-15 minutes until frothy and risen.

Tip: Yeast fungi feed on sugar in the warmth and produce carbon dioxide, which puffs up the foam. (Fermentation).
2 ✓

Sift the flour into a large bowl, add salt, remaining sugar, egg yolks, grated lemon zest, rum, remaining milk, and the risen starter.

Tip: Rum adds flavour, but during frying the rapidly escaping alcohol vapour helps 'expand' the dough from the inside, so it absorbs less oil.
3 ✓

Start kneading the dough. When it begins to come together, drizzle in the melted butter, and continue kneading until the dough surface is smooth, shiny, and blisters form (approx. 10-15 minutes).

Tip: Butter fat 'coats' flour particles, so we only add it at the end of kneading so as not to inhibit gluten network formation which gives the dough structure.
4 ✓

Cover the bowl with a clean tea towel and prove in a lukewarm, draught-free place for approx. 45-60 minutes until doubled in volume.

Tip: Draught cools the dough surface, causing yeast to stop working. Optimal proving temperature is 25-27°C.
5 ✓

Tip dough onto a floured board, gently flatten with your palm to approx. 2 finger thickness. Cut out doughnuts, reknead scraps and cut those too.

Tip: Do not roll too hard with a rolling pin, as you'll squeeze out the hard-earned air bubbles.
6 ✓

Cover cut doughnuts and leave to rise on the board for another 20-30 minutes.

Tip: This 'second prove' rests the dough so it can grow suddenly large during frying. (Relaxation).
7 ✓

Heat oil to approx. 170°C. Press an indentation in the centre of doughnuts with your finger, then place in oil with the top side (upper side during proving) facing down. Cover pan with lid.

Tip: Steam forms under the lid, helping the dough rise even higher. (Steam pressure).
8 ✓

After approx. 1.5-2 minutes, if bottom is golden brown, flip them. DO NOT replace lid now, and fry other side until golden brown.

Tip: We want to fry the second side crisp, humidity under the lid would prevent this. (Maillard reaction).
9 ✓

Remove doughnuts to kitchen paper. Serve with apricot jam spooned into the hollow and dusted with icing sugar.

Tip: If dusted hot, sugar melts on. If you want to avoid this, wait until lukewarm.

Recipe FAQ

Why didn't it get a ribbon?
The dough was probably too heavy (too much flour), didn't prove enough, or got caught in a draught while frying. The ribbon forms when the dough is so airy it floats high on the oil.
Why is the centre raw but the outside burnt?
The oil was too hot. Sugar in the dough caramelises (burns) quickly before heat reaches the middle.
What if it's too greasy?
The oil was too cold, or not enough alcohol (rum) was put in the dough, which would inhibit oil absorption.

Ingredients

  • 500 g Plain flour (sifted)
  • 250 ml Lukewarm milk
  • 25 g Fresh yeast
  • 50 g Granulated sugar
  • 3 Egg yolks (room temperature)
  • 50 g Butter (melted but not hot)
  • 1 tbsp Rum (cooking rum)
  • 1 Lemon grated zest
  • 1 pinch Salt
  • 1 l Sunflower oil (for frying)
  • 50 g Icing sugar (for serving)
  • 150 g Apricot jam (for serving)