A recipe for Farsangi Fánk (Hungarian Carnival Doughnuts)! These yeast-based, fluffy doughnuts are paired with jam and powdered sugar for a wonderful treat during Farsang/Carnival season.
In Hungary, Carnival is called Farsang and Farsangi Fánk is a popular pastry during the celebrations.
Also known as Szalagos Fánk (ribbon doughnut) or Farsangi Szalagos Fánk due to the white ring that forms around the outside as it rises in the oil, these doughnuts have an enriched dough lightly flavored with lemon, vanilla, and rum.
The dough is cut into rounds, optionally pressed in the center to make an indentation, and fried in oil until puffed and golden.
These fánkok are best served warm, and especially within a day of frying, with a dollop of apricot jam and a sprinkling of powdered sugar. I especially enjoy them alongside coffee.
Forming the Farsangi Fánk
The doughnuts can be left simply as 3 inch (7.5 centimeter) rounds or with an indentation in the center.
I personally love them with the indentation. This helps them fully cook through and creates a little pocket perfect for holding jam.
Do not press into the center of the doughnut until immediately before adding to the hot oil. You want it to stay as thin as possible, but do not tear completely through the dough. If a hole does forms as you press in, patch the dough back together and press lightly to seal.
Frying the Farsangi Fánk
Keep the temperature of the oil no higher than 340˚F (170˚C) and adjust as needed. Too low and the doughnuts won’t fry and will just soak in the oil. Too high and they will become too dark before fully cooked and won’t get a chance to puff up and form the ribbon.
Once heated, fry the doughnuts in batches. Do not crowd the pan. They need room to rise and too many at once may bring down the temperature of the oil.
Place a lid (I recommend glass so you can keep an eye on the color) over the pan immediately after adding the doughnuts. This will help them form that ribbon around the outside.
Once lightly golden (after about 2-3 minutes), remove the lid, gently flip the doughnuts, and fry uncovered on the other side until golden.
Drain the golden doughnuts briefly on paper towels, indentation side down, before serving.
If frying the Farsangi Fánk simply as rounds, really pay attention to the temperature of the oil to give the center a chance to cook completely through.
If frying them with the indentation, place them in the oil indentation-side down at first.
A Few More Tips
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
When adding the yeast to the milk, make sure the milk isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate. Allow to rest at room temperature until frothy, about 10 minutes.
If the dough is too crumbly and just won’t come together after mixing everything together thoroughly, add some more milk a splash at a time. Give it some time to blend fully with the flour before adding more.
Add just enough flour to create a smooth and workable dough. Too much flour or overworking will cause the Farsangi Fánk to become dense.
The rum helps prevent the dough from absorbing too much oil while frying. If avoiding alcohol, simply omit. You may need to add a splash more milk to bring the dough together.
Do not twist the cutter as you cut out the rounds. This may seal the dough together and prevent it from rising.
In a warm kitchen, the first rise should take about 1-1 1/2 hours to double in size. During the winter with cooler temperatures, it sometimes takes closer to 2 hours.
Same goes for the second rise before frying. Warmer kitchens may only need 30 minutes while cooler temperatures will need closer to an hour.
Looking for more doughnut recipes?
Try my:
- Schmalznudeln (Bavarian-Style Doughnuts)
- Kkwabaegi (Korean Twisted Doughnuts)
- Mandazi (East African Doughnuts)
This recipe was originally posted in February 2014 and updated in March 2025.
Farsangi Fánk (Hungarian Carnival Doughnuts) Recipe
Adapted from MarzipART
Farsangi Fánk (Hungarian Carnival Doughnuts)
Ingredients
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1 cup (240 milliliters) lukewarm milk 105-115˚F, 40-46˚C
- 4 cups (500 grams) all-purpose flour
- 1/3 cup (40 grams) powdered sugar
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons (30 milliliters) rum
- 1 teaspoon vanilla extract
- 4 tablespoons (60 grams) unsalted butter melted
- Vegetable oil for frying
Topping:
- Powdered sugar
- Apricot jam or other favorite jam
Instructions
- In a small bowl, sprinkle the yeast over the lukewarm milk. Stir briefly and allow to sit at room temperature until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, powdered sugar, lemon zest, and salt.
- Mix in the milk with frothy yeast, egg yolks, rum, vanilla extract, and butter until a soft dough forms.
- Knead on a lightly floured surface just until smooth. Place in a large bowl, cover, and allow to rest at room temperature until doubled, 1-2 hours.
- On a lightly floured surface, roll the dough into a sheet about 3/4 inch (2 centimeters) thick.
- Cut out circles (do not twist) with a 3 inch (7.5 centimeter) circular cutter. Bring together the scraps of dough and repeat to get as many doughnuts as possible.
- Place the doughnuts 2 inches (5 centimeters) apart, cover with a towel, and allow to rise at room temperature until puffy, 30-60 minutes.
- Pour 2 inches (5 centimeters) of vegetable oil in a large saucepan with a lid and heat to 340˚F (170˚C), no higher.
- Once the oil is heated, press your thumb down into the center a puffed doughnut, pressing all the way down but taking care to not tear through the dough.
- Repeat with 3-4 more doughnuts, depending on the size of your pan, then gently place them, indentation side down, into the hot oil, taking care to not overcrowd. Immediately cover the pot with the lid.
- Fry until lightly golden on the bottom, about 2 minutes, then remove the lid and flip to fry uncovered until golden on the other side.
- Transfer to a towel-lined platter, indentation-side down so no oil gets trapped and soaks into the dough, and repeat with remaining doughnuts, keeping the temperature no higher than 340˚F (170˚C).
- Serve the Farsangi Fánk warm with a dusting of powdered sugar and a spoonful of apricot jam in the center.
huntfortheverybest
i love love love doughnuts. these look amazing!