Szalagos Fánk – Classic Hungarian Doughnuts

With its golden-brown crust, snow-white ribbon, and soft dough, szalagos fánk delivers the experience of a fresh-baked, homestyle treat in every bite.

Ingredients

Makes 16 doughnuts

Czelli Doughnut Flour Blend 500 g

Lukewarm water (33 °C / 91 °F) 250 g

Butter 60 g

Rum flavoring or rum, to taste 7 g

Instructions

1. Place the ingredients in a mixing bowl and knead into an elastic dough — 3 minutes on low speed and 5 minutes on high.

2. Cover the dough and let it rest for 40 minutes.

3. Then weigh it into 50 g pieces and round them. Place the balls on a dry, floured baking sheet, 5 cm (2 in) apart. Cover again and let rest for 40 minutes.

4. After resting, put them in the oven to proof at 40 °C (105 °F) (convection mode) for 10 minutes.

5. Then let them rest in the open air for 15 minutes.

6. Place them in medium-hot oil and, once one side has fried to golden brown, flip them over. Transfer them to a plate lined with paper towels. We like them best with homemade jam.

Makes 16 Carnival doughnuts Signature ribbon Pan-fried

Szalagos Fánk – Classic Hungarian Doughnuts