Farsangi Fánk (Hungarian Ribbon Doughnuts) – A Carnival Delight! 🍩🇭🇺

Farsangi Fánk (Hungarian Ribbon Doughnuts) – A Carnival Delight! 🍩🇭🇺

When it comes to celebrating Farsang — the Hungarian Carnival season leading up to Lent — one treat reigns supreme: Farsangi Fánk, or Hungarian Ribbon Doughnuts. These golden, pillowy doughnuts are a beloved tradition, fried to perfection and dusted with powdered sugar, often served with a dollop of apricot jam. The signature ribbon-like edge sets them apart from regular doughnuts, making them as charming to look at as they are delicious to eat.

Farsangi Fánk is more than just a dessert; it’s a symbol of warmth and togetherness, enjoyed with family and friends during the cold days of winter. Passed down through generations, this recipe brings a taste of Hungary’s rich culinary heritage to your kitchen.

A Brief History of Farsangi Fánk 📜

The tradition of making fánk during Farsang dates back centuries in Hungary. This pre-Lenten festival is filled with lively masquerades, music, and, of course, indulgent foods before the fasting of Lent begins. Similar to doughnuts made across Central Europe, Farsangi Fánk has a light, airy texture thanks to its yeast-based dough, and the distinct ribbon around its middle is a mark of a well-made fánk.

In Hungary, it’s believed that a successful batch of fánk — fluffy and golden — will bring good luck for the year. Families gather around, sipping hot tea or mulled wine, enjoying these treats fresh from the fryer with jam or even a splash of rum-flavored syrup.

Ingredients You’ll Need 🛒

For the Dough:

  • 3 1/2 cups all-purpose flour (plus extra for dusting)
  • 2 1/4 teaspoons active dry yeast (or one packet)
  • 1/4 cup granulated sugar
  • 1 cup warm milk (about 110°F/43°C)
  • 3 large egg yolks (room temperature)
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Grated zest of 1 lemon (optional, for brightness)

For Frying and Serving:

  • Vegetable oil (for frying)
  • Powdered sugar (for dusting)
  • Apricot jam (or your favorite fruit preserve)

How to Make Farsangi Fánk: Step-by-Step 📋

1. Activate the Yeast 🌱

  • In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy. If it doesn’t foam, your yeast may be inactive — try again with fresh yeast.

2. Prepare the Dough 🥣

  • In a large mixing bowl, combine the flour, salt, and lemon zest (if using). Make a well in the center.
  • Add the yeast mixture, egg yolks, melted butter, and vanilla extract.
  • Mix until a sticky dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic.
  • Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.

3. Shape the Doughnuts 🍩

  • Punch down the dough and roll it out on a floured surface to about 1/2-inch thick.
  • Use a round cutter (about 3 inches) to cut out circles. For the traditional ribbon edge, press a smaller cutter lightly into the center of each doughnut without cutting through.
  • Transfer to a floured tray, cover, and let them rest for 20–30 minutes. This step helps them puff up beautifully when fried.

4. Fry to Golden Perfection 🥄

  • Heat 2–3 inches of oil in a heavy-bottomed pot to 350°F (175°C).
  • Fry a few doughnuts at a time, about 2–3 minutes per side, until golden brown.
  • Drain on paper towels and let them cool slightly.

5. Dust and Serve 🍯

  • Generously dust with powdered sugar while still warm.
  • Serve with a side of apricot jam or fill them by poking a hole and piping jam inside.

Tips for the Perfect Farsangi Fánk 🥇

  • Proof the Dough: Ensure the dough rises until doubled for a light, fluffy texture.
  • Oil Temperature: Keep the oil between 340°F–350°F to prevent greasy or undercooked doughnuts.
  • Rest After Shaping: Letting the dough rest after cutting helps the doughnuts puff up better.
PREPARATION