Hungarian Donuts (Szalagos Fánk)🇭🇺

Instructions:

1. Activate yeast
   • In a small bowl, mix lukewarm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
2. Make the dough
   • In a large bowl, combine flour, salt, lemon zest, and egg yolks.
   • Add the yeast mixture and softened butter.
   • Knead until smooth and elastic (8–10 min by hand, 5–6 min with a mixer).
3. First rise
   • Cover and let the dough rise in a warm place for 1–1.5 hours, until doubled.
4. Shape donuts
   • Roll dough to about ½ inch (1.2 cm) thick.
   • Cut with a round cutter (about 3 inches / 7–8 cm).
   • Place on a floured board, cover, and let rise another 30–40 minutes.
5. Fry with the “belt” technique
   • Heat oil to 320–340°F (160–170°C).
   • Fry first side covered for 1–1.5 min (this helps create the light band), then flip and fry uncovered until golden.
6. Serve
   • Drain on paper towels, dust with powdered sugar, and serve with apricot jam.

💡 Tips for perfect Szalagos Fánk:

• Oil should be hot enough to fry but not too hot, or the outside will brown before the inside cooks.
• Frying with the lid on for the first side makes them puff beautifully and form the white “belt.”

If you want, I can give you a baker’s pro tip version that makes them extra fluffy like in old Hungarian cafés. Would you like me to?

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